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/ck/ - Food & Cooking

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File: 37 KB, 500x375, Canned-Dill-Pickle-Recipe-5-500x375.jpg [View same] [iqdb] [saucenao] [google]
13074439 No.13074439 [Reply] [Original]

I made some homemade pickles, and now I want to do it again. What method do you recommend?

>> No.13074453

East europe style.

>> No.13074465

>>13074453
How is that? I just made a salt brine and let them ferment.

>> No.13074466
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13074466

>>13074439
I have made vinegar pickles a lot, but once I started lacto fermenting I never want to go back they are so delicious. Pic related was prep for hot sauce but the method is the same. Super easy abd super tasty. I made the best pickles I've ever eaten this summer.

>> No.13074493

>>13074466
I fermented mine as well. I threw in some dill, peppercorn, mustard seed and a garlic clove. It was pretty good. What do you have in that jar though? It looks good

>> No.13074530

>>13074439
Make fridge pickles. Doesn't require the hassle of canning and tastes great. Pack the good shit in your jar, boil your brine and spices, let cool slightly, then pour over your pickles. Pop in the fridge for a couple of days and enjoy, lasts ~2 months.

If you want variety, make your own homemade pickled veg mix. Some chunks of carrot, cauliflower, red pepper, pearl onions, garlic, a little cuke, and some whole chiles. Shit's bomb.

>> No.13074547

>>13074530
Damn, that simple? What is in your brine and spice mix?

>> No.13074592

>>13074493
That was pretty simple, garlic, scotch bonnets, cayennes I grew and onions. Most of the onions I ended up using on sandwiches, super tasty.

>> No.13074801
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13074801

>>13074439
Pee + vinegar pickles!

>> No.13075284

>>13074439
lots of garlic and peppercorns in the brine

>> No.13075298

Ingredients
24 pickling cucumbers (3 to 4 inches each)
Sweet red pepper 1 To taste, sliced
2 heads of fresh dill plant
Garlic 4 Clove (5gm)
Pickling Spices 2 Teaspoon
Alum 1/8 Teaspoon

Brine
Vinegar 1 Cup (16 tbs)
Water 2 Cup (16 tbs)
Pickling salt 1/4 Cup (16 tbs)

*personal addendum 2TBSp of white sugar
Hot Pickled pepper for sweet red.
double the garlic
Don’t use a freaking microwave.


Directions
1 Wash cucumbers; cut off flower end. Cover with ice water, let stand 2 hours.
2 Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3 Combine Brine ingredients in 4-cup glass measure.
4 Microwave 10 to 15 minutes on HIGH, or until boiling (about 200° F). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator. 2 Quarts Pickles

>> No.13076858

Bump

>> No.13076865

I made a big old jar recently, smelled and looked amazing but I didn't use an adequately wide weight to keep everything submerged. A pickle bobbed up at the side and next thing you know it looks like there was a fresh snowfall on my pickles.

Gotta make sure it's all submerged or they will mold up. Don't be a dummy like me

>> No.13077044

>>13074547
Dill, mustard seed, maybe some coriander seed, some chili flakes, a bit of salt, touch of sugar. Mix vinegar and some water in your saucepan, add all your seasoning, and bring to a boil for a bit.

It's not something you can keep on your shelf for years like actual canned pickles, and they do soften over time, but for 15 minutes of effort it's a great idea and really lets you play with recipes.

If you want more information before you give it a shot, just google "fridge pickles" and browse through a few options. You'll get the idea quick, it's ridiculously easy.