just made some pickles. give me your recipes. spicy fridge pickles strongly preferred but i'll take anything. brine:1/2 cup of white vinegar1/2 cup of apple cider vinegar1 cup of water 4 tbsp of salt2 tbsp of sugarper jar:1/2 tbsp of red pepper flakes 1/2 tbsp of black peppercorns 1 bay leaf 2 sprigs of dill 1 habenero, roughly chopped3 cloves of garlic, roughly chopped gonna see how these turn out
Picklecel vs lactofermentchad
>>21597935will banana peppers be good in this? the per jar stuff looks like what was in some home mades I picked up years backwhat's it take to convert fridge pickles to non fridge pickles
>>21597935>give me your recipesyou'll love this one.>buy jar of pickles from store>eat pickles>once pickles are gone, replace pickles with pickling cucumbers and let it sit in the fridge for 6 monthsbig pickle HATES this hack.
>>21598169Mostly because that'll lead to botulism.
>>21597935I lactoferment cucumbers and they are superior in flavor to vinegar pickles. I only make them if I find hard, small, and slightly immature cucumbers and good cucumbers are critical to success. If they are too big they will puff up like balloons, float out of the brine, and will be susceptible to rot. Make more than enough brine with sea salt preferably, I got a little above 5% due to the water content of the cucumbers. I add a few handfuls of whole spices, mostly peppercorns, mustard seeds, allspice, a cinnamon stick, and chopped fresh garlic. I put in fresh dill and some spicy pepper as well as a few bay leaves. Spices go in jar, then cucumbers, then a few fresh grape leaves on top like a blanket, then anything to put weight onto everything to keep it submerged in the brine. I use clean smooth stones or a ceramic bowl upside down. A jar with a wide rim seems to work best and leave plenty of headspace for expansion. Then set at room temperature for 1-2 weeks, then to fridge when the color in the cucumbers is all changed to darker inside. I also ferment tomatoes but they are a little weird and few people enjoy them
>>21597935I used mustard seed in mine. Polish style.
>>21597935How long do you boil them?
GET FUCKED POORFAGS!
i found out pickles were actually spiced cucumbers about a month and a half ago.i feel like my 25 years of life have been a lie
>>21598536Could you redpill me on lacto fermentation? I don't quite understand it yet, what does it offer that Pickling does not?
>>21601222Basically the taste is superior if you ask me. If you’ve never tried one it might blow your mind. I remember getting one in a Jewish deli as a child in New York City decades ago and can still remember the first time I tried one. Like exceptional sourdough bread compared to dipping white bread in vinegar and saying close enough. Then there’s the supposed health benefits since it’s loaded with probiotics. If you’ve never done fermented foods before sauerkraut is easier but pickles are not much harder in my opinion. I use this guide for brine but when I stuff the jar full I go a bit above 5%
>>21602149and you can drink ithowever, if you want to take out only a few and the rest left, better dont use your bare fingers because after a few days it will start rotting and smelling like septic tank use fork like a human, you dont put your hands into containers with dairy products, right? it is more biological active than vinegar
>>21599731I don't boil them. I used persians (couldnt find any pickling cucumbers, I think I just didn't look hard enough) and I didn't want them to get softer than they were already going to be. Either way, I fridge them so I don't need to boil them or anything.
>>21598146>will banana peppers be good in this?Yes i think so. depends on your spice tolerance - the habenero adds a nice kick. Also depends on how salty you like it - 4 tbsp of salt for the brine was definitely too much. >what's it take to convert fridge pickles to non fridge picklesIf you make them fridged I don't think you can convert them, but if you want to make non fridgedI think you just sterilize the jars, add boiled water/brine instead of cold, and seal. I've never made regular pickles before (don't like the texture) so if you get botulism from that its not my fault
>>21598169This. They won't taste better if you make them yourself. If you haven't even grown the cucumbers yourself you're a larper anyways.
>>21597935>including meme leaf in your jarsHard pass. I'll buy a jar of pickles from the store.
>>21602753store slop isnt spicy enough there was a jar i had in hawaii a long time ago that was spicy enough. spears. if anyone knows what brand it might be i would appreciate it
>>21597964fpbp
>>21597935Fuck off with that apple cider vinegar crap. It stinks worse than shit and I'm tired of people pretending that they like it
>>21603437i will readily admit that it didn't add anything of real substance to this batch. smelled worse than an afghan flea market.
>>21598169This but with hardboiled eggs
>>21602742>I didn't want them to get softeradd a tablet of aspirin.
>>21597935>pickles>sugar
>>21602748>I've never made regular pickles before (don't like the texture) so if you get botulism from that its not my faultI didn't even see that habenero, shitI've never made anything other than pickled red onion but the last half gallon of vlassic were a bust and it's time for a change
>>21598536a true gentleman enjoys both a vinigger pickle and a lactoferment. Excellent recipe however, I think most people nowadays neglect the pickling spices, but it adds a lot of depth. I tried green cherry tomatoes this summer but I really couldn't get down with them. I did find the brine quite delicious however, it reminded me a lot of olives. My favorite less conventional ferment has been turnips, I think they're delicious, albeit rather farty smelling. Thinking of trying green beans next, done in a dill pickle styleI've been doing fermented quasi-salsas recently, it's quite nice. Was originally going to be hot sauce but I found the taste and texture worked better as a salsa.Most recent was jalapeno, mango, onions, garlic, assorted spiced, and another was pineapple, habanero, onion, garlic spices. Both ended up quite nicely picrel - sauerkraut in the back, dill pickles, the two salsas, and the brine which I like to take shots of as probiotics. Also a lil marmelade I made in the back
With all respects, and I really mean it... Consider investing your time into higher value foods. Unless you grew those pickles and are just screwing around, maybe learn to cut up and freeze meat or make jerky. I see all these people who do just what you are doing or for example drive all the way across the state to a tomato farm every year and jar tomato sauce. Then I go into wegmans and a jar of pretty good tomato sauce is 99c or MT olive or generic pickles are about the same price. So you just bought cucumbers from the store for almost as much and spent a ton of time and effort to do something that has pretty much been mastered and MAYBE if you are lucky yours might be a little more to your liking. I dunno, I just people would use their talents to make stuff that others can't really or if you are gonna go through all that, make some unique high value food you can't just walk into a grocery and pick up for a dollar. Just my 2c.
>>21606288kill yourself tranny
>>21606303>he can't refuteLol I should have known.
>>21606288tastelet post
