Pickling and Brining

[drfuzzyballs]

So I've made my first attempt and fermenting dill pickles at home. I'm wishing I used dill seeds instead of dried dill weed so I wouldn't have this green cloud in the brine.

Anyone have experience pickling?

 

[Overwritten Tapes]

Ive done similar with an assortment of vegetables, and twice pickling eggs. I put too much pickling salt in every damn time.

Do you heat your vegetables first?

 

[drfuzzyballs]

Ive done similar with an assortment of vegetables, and twice pickling eggs. I put too much pickling salt in every damn time.

Do you heat your vegetables first?

I heated the brine with the spices to remove the chlorine from the tap water and to kill unwanted germs, apparently the cucumbers have the active germs in their skin so there's no yeast involved.

 

[Overwritten Tapes]

The chlorine already killed the germs LOL. reason I say this is because a very recommended that I give my cats spring water for the minerals, and to add 10-20% tap because the miniscule chlorine will kill the bacteria in the water and keep any more from spawning.

 

[Falcos_Commisar]

My Mom used to pickle tomatoes.

Anyone else ever do that or even hear of it?

 

[Shig O'nella]

My Mom used to pickle tomatoes.

Anyone else ever do that or even hear of it?

Do it all the time if we've a glut of them, though most goes straight to passata.

 

[Fae Supremacist]

My Mom used to pickle tomatoes.

Anyone else ever do that or even hear of it?

Pickled green tomatoes are delish.

 

[Dagoth AMOGUS]

I heated the brine with the spices to remove the chlorine from the tap water and to kill unwanted germs, apparently the cucumbers have the active germs in their skin so there's no yeast involved.

About how hot does the water have to be to separate chlorine from it?

 

[drfuzzyballs]

About how hot does the water have to be to separate chlorine from it?

Per AI 140F to make it evaporate rapidly, I just had the pot simmering with the spices while I worked on the other stuff.

 

[Chongqing]

I recently got into "quick pickles."

You put your vegetables into a jar with some salt, and then you add boiling water. In two days, they're pickled and ready to eat. They don't last as long, however.

My favorite method is slow cold water fermentation with salt (no vinegar) but I feel like so much can go wrong.

 

[drfuzzyballs]

Day 4: one of the jars is likely contaminated, I'll try to brine some pickles instead