Made a bigger batch than usual this time, 24 jars total. Besides pickles (which I’ve made lots of), I also tried garlic, radishes, bell pepper and cabbage for this round.

I love the colour of the red cabbage especially. Can’t wait to try them in a few weeks

  • PhlogistonOPEnglish
    12·
    2 months ago

    PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it’s recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn’t try it again for that reason

  • LemmySoloHer@lemmy.worldEnglish
    3·
    2 months ago

    How long did it take you to get your pickle juice ratios where you wanted them? I just tried a new pickle brand and the juice went so overly heavy on the mustard seed that I was sweating it off after.

    • PhlogistonOPEnglish
      3·
      2 months ago

      Interesting, I’ve had no such issues so far. The few batches I’ve made, I loosely followed the recipe but mostly eyeballed the amount, and it’s always come out tasty. I’ve yet to try this round, though

      • LemmySoloHer@lemmy.worldEnglish
        2·
        2 months ago

        Nice! I’ve helped with fruit preserves way back in the day but never tried my hand at pickling (except in Stardew Valley), definitely want to give it a shot someday though.

    • PhlogistonOPEnglish
      3·
      2 months ago

      Just brine, and some peppercorn and mustard seed