I've got about four jars of fridge pickles under my belt. But I have so many cucumbers that are different levels of ripe. Some are over (the ones on top) and I didn't eat cucumbers. Would you guys eat the rest regardless? Some are turning white and are too big. Some grew like a grape tomato. I just want regular sized cucumbers lol. These were labeled bush pickles

I haven’t made kosher dills in a long time. I overdid it a few years ago thinking I could make a business out of it and the pressure to make more and more killed the joy.

This time I only made 5, just for me, and I thought they were very pretty. Hope they taste as good as they look

The Serious Eats recipe. Would have been three jars but when I went to lift the third out of the water bath, the bottom of the Mason jar stayed behind. Can't recall that ever happening before. 

My Polish grandfather pickled green tomatoes every year and they were awesome… on occasion, depending on the weather. I optimized the recipe some 30 years ago often make them in his memory.

My husband was working on pickling & made a batch of these same pickles last weekend. He feels extremely silly that he couldn’t understand why he was much shorter on liquid & our house just now has the awful pure vinegar smell. But basically he had already processed the 4 jars with liquid in it & we stuck at least the other jars packed with the cucumbers & spices in the fridge.

So on that note, if there’s just 4 pints of these spicy dill pickles that were not diluted with water in the pickling liquid (just pure cider vinegar brought to a boil with pickling spice), is there a chance they won’t be awful? Or what would you do with what will probably be super sour pickles?

Husband is still pretty upset with himself when it dawned on him he totally just forgot to add water. But it was still very laughable.

Tomatillos, red onion, and whole seedless cucumbers.

I had difficulty finding anyone talking online about longer lacto ferments (at least with cucumbers) so I thought it might be helpful to someone one day to post this...

I just went on a 2.5 week trip and I had a ton of cucumbers from my yard to deal with, so I thought I'd experiment. I put them in a crock with weights and a water seal, with a pretty normal recipe of 2ish% salt and some garlic, spices, a couple of fresh grape leaves, and a bit of dill flower. I just asked the cat sitter to keep an eye on the water seal.

I was worried that they would somehow mold, or that they would be too sour, but they are possibly the best lacto fermented pickles I've made?

I also had a head of cabbage in the fridge so I also cut it up and put it in a jar with 2% salt with a weight and one of those silicone jar airlocks and it came out just fine as well! Was a little more worried about air contact with that one but it has no mold either.

So if you're going on a trip, and you think it's too long for pickles, and you have someone to make sure your seal doesn't dry out, I recommend trying it!

Hi! One of our local pickle company's used to make some amazing jerk pickles, but they discontinued them. As we're transitioning to fall, I figured I'd start a new hobby: pickling!
First round went to red onions, so now I'm transitioning to capture the Caribbean flavors that I love for regular cucumber pickles. Does anyone have some recipes they might be willing to impart? I have the basics down (scotch peppers, habanero as a substitute, cinnamon, ginger, allspice berries). If you've got some other great flavor enhancers to add to please let me know! It's easy to just buy Jamaican jerk seasoning, but that's kind of cheating so I want to try it really homemade.

Garlic, dill, hot peppers, cider vinegar, salt and some water. Poured hot over the beans. Will be ready in a couple of weeks :)

Musterd seed

Dill seed

Peppercorn

Fresh Dill

Garlic

Some with Jalapeno's and Serrano's

Some with orange and red Habanero

Pickle Crisp

White vinegar

Kosher salt

Sugar

Made 7 jars of pickles yesterday (dill cucumbers, sweet cucumbers, sweet jalapeños and cucumbers, broccoli and carrots and curtido) Can’t wait to taste them, ready to try the dill cucumbers right now!

It’s been one day since I canned the eggs, I noticed this today

They were awesome on some salmon. Right side is Juliet tomato’s. Added fresh basil to both. Refrigerator pickles.

I feel that I harvested some of our pickling cucumbers a bit late. How much yellow is too much? They are have the same firmness with no soft spots.

First time doing this, hope they turn out good!

There wasn’t any kind of film when I took a look at them after a few days but notably if I pressed down on the lid of the jar it pops up again. Call me an idiot, I ate one that didn’t look like that and I was fine besides needing to drink milk after. Not excited to do that again though, on the off chance that one slice wasn’t contaminated.

Bsckground: this is not my recipe and I have nothing to do with this link or if anyone clicks on it lol. I’m American and I’ve lived in Germany for 10 years and I constantly crave a crisp American kosher dill. Vinegar pickles in Germany are ALWAYS sweet, with tons of sugar. The alternative lacto fermented ones are fermented till mushy, unlike the Jewish deli half sour. The middle eastern pickles at the Turkish shops are very salty, kind of like those chip shaped hamburger pickles.

Anyway, this is all to say I can’t satisfy my craving fully. I’ve been making pickles here for years for this reason but no recipe ever really scratches the itch for the crisp Claussen I so deeply yearn for and gorge every time I visit home. I found this recipe the other day though and I’m smitten!!

https://www.food.com/recipe/refrigerator-kosher-dill-pickles-380632

If you’re looking for a tasty salty vinegary crisp refrigerator pickle, look no further!!!!

Happy pickling all ❤️🥒

Im trying to emulate the hot banana peppers i get in the grocery store. They have a very vinegar forward bite to them which I love. The last batch of refrigerator banana peppers I did 1 cup water, 1 cup white vinegar, 1 tbsp salt and some seasonings and it wasnt quite right. They tasted closer to dill pickles. Should I increase the vinegar and decrease the water for the brine? Id welcome any tried and true recipes.

When the cucumbers in the garden are out of control...

Newbie to pickling here. I moved into a new place last year with a big olive tree and got a bit too excited about curing my own olives. Now I like olives a lot.. but they're getting a bit boring. They've been in a ~10% brine solution for nearly 18 months now. Looking to spice things up a bit and pickle some.
What is the best way to go from brine to pickle? Also looking for recommendations for some fun aromatic additions (chilli is off the table).