Hi guys! A few years ago, my parents brought me these pickled eggs from Amish country that had little beets in the jar too! I cannot stop thinking about them. They were so delicious and crunchy. I’ve tried getting pickled beets numerous times since but they’re always all soft and lame. I also tried making them myself but they weren’t as good. Does anyone know any good recipes for pickling fresh beets that maintain the crunchy texture?

If it helps, I plan to use an apple cider vinegar based brine, sugar, and some mulling spices. I’m going for a slightly sweet, cider-y kind of flavor. Thanks so much!

Pickled cherry tomatoes, with garlic, dill and peppercorns

First time trying to make a lactose fermented hot sauce and I can’t tell if this is mold or if this is normal. Don’t want to kill people lol

I made these quick picked onions about 2 weeks ago, using a 1:1 water vinegar ratio with sugar and salt, and they’ve been stored in the fridge since then. I’ve made pickled onions before and haven’t noticed this sediment before. Google says may be normal, may not be?

it’s my first time making pickles and i’m not sure if they look good or not! made with salt and not vinegar

As easy as boiling vinegar with water and pouring it on stuff and then never looking at it again! Yes I did eat half the jar the very first day.

Faithful to the original recipe besides a couple of small substitutions: andouille and serranos tough to find in the UK so instead we pick Polish hunter’s sausage and supermarket red chillis. Darker than most due to subbing in ancho and chipotle flakes for the red pepper.

Hello! I made heavy teach eggs on Saturday, followed the recipe exactly. However, I've noticed solidified fat from the sausage has settled on the surface of the brine following refrigeration. Will this fat cause them to go mouldy?

(Sorry for the terrible pic)

What's a standard pickling recipe for every liter?

Can anyone put both quick pickle and 1 day pickling?

Maybe also include if anyone has a fridge pickle recipe

I'm learning to pickle just now

what's a pickle you make for one specific dish, rather than just snacking straight from the jar?

especially curious about combos for chili, rice bowls, or sandwiches. tell me the vegetable + the dish + what makes it work. red onions get all the publicity, give the supporting cast a chance lol.

It was a very hot and wet summer. The radishes grew huge but are rock hard and taste super peppery.

If I pickle them will they be ok or should I just toss them and try again next year?

I make what I believe are referred to as “refrigerator pickles”. I make a vinegar and salt brine with spices, and then put my desired pickle item into the brine. Then I eat the now-pickled items (eggs and cabbage mostly), and replace them with a new round of eggs and veggies.

My question is how long is it safe to keep one batch of brine for? My pickle jar got pushed to the back of the fridge so it looked empty, but there’s actually a good three or so eggs left in there. I can reckon that the eggs are probably not good to eat, but should I toss the brine, sterilize the jar, and start all the way over?

So sometime in spring of 2024 I went on a pickling spree after I had a horticulture class that left me with one 0.5 acre row of daikon radishes. I couldn't find the exact recipe, but I know it was a mix of: daikon radishes, cabbages, sliced bamboo shoots, a few Jalapeños slices in some, 5% white vinegar, 4% rice vinegar, salt, sugar, mustard seeds, and hot pepper flakes. I remember the recipe had me boil the brine and then immediately seal the cans.

I want to open a few now to try them with dishes but I'm a bit scared due to a few pieces looking red-ish. Plus, I've heard that the radishes may smell like urine.

This was my first time pickling something that wasn't eaten in a week so I'm wary of getting my family sick. Are they safe to eat?

This a chuck or a normal thing? Were about 7 days post fridge pickling. Everything smells fine? No other signs of oddities.

I made my first pickles and red onions.

Added some chillis to the red onions, plus black pepper and some bay leaves, but after tasting them felt like they were missing salt and more spice, can I add these ingredients a day after?

Picture was right after adding the brine.