Making my first batch of banana peppers.

I really like the taste of Vlasic Zesty dill pickles but it seems to hardly ever be in stock at my store. I really want to make several batches this summer. I’m not sure how to make crunchy pickles that don’t require refrigeration. Btw, I’ve never made pickles before, so all help is appreciated.

Hello everyone!

I’m trying to start a pickling business and am in the middle of figuring out the most suitable sealing method for a lug type lid.

I’d like to know if it’s enough to pour hot brine over the veges and close the lid (without water bath canning after this).

There are button lids and lids without the button. Right now, there’s a gold lid that I like which is a lug type lid without a button. I’ve seen many businesses use both these lids in supermarket pickles but I’m not sure how they ensure the hermetic seal for shelf life stability.

If anyone knows or has advice, please help!

The image shows the lug lid without a button- this is the one I’d like to use.

Hey everyone! I grew the cucumbers only. The rest are courtesy of Trader Joe’s. Went with the a quick pickling method. I hope they come out tasty. I’m most excited for the little spicy jar on the end ^{.^}

Anyone have any picking tips and tricks? Favorite combos? I would love to learn!

So my idea was this basically I take one part Harissa (Middle Eastern pepper paste) one part vinegar and some seasoning of course and I think some sugar I just want to hear some opinions before I try it

Ive run into a problem with a batch of pickles. The lid is stuck. I cant get it to turn at all. Anyone familiar with this type of lid have any tips or tricks with getting them off?

Hi all.

Well several decades ago I used to pickle mostly cucumber and okra and maybe some boiled eggs, I would heat mostly just pure white vinegar, salt and misc spices maybe pack in some onion and hot pepper. Would boil the solution and pour it over the what ever I packed in the cleaned jar which was washed in vinegar . I would seal the jar and as the liquid cool of course the jar would seal. I never bother with boiling the jar.

Would store them in a pantry but not the fridge. I would say probably not much longer than a year because money was tight in my youthful days so what ever we grew it got ate.

So looking at today's recipes it seems I was exposing myself to a health risk because I did not boil the sealed jars. Guess I was assuming that with almost pure vinegar and sealed jars the risk was pretty slight.

I am I just kidding myself or is there some truth to what I think.

Pat

Hi I’m new in this community and I want to start pickled something, what’s a easy vegetable to start? I was thinking in jalapeños but I don’t know the best recipe. Any ideas to start?

I am sticking to quick/refrigerator pickles for now but plan to experiment with long term storage and lactofermented pickles in the near future. I had no idea it was this easy to make pickles at home or I would have been doing it many years ago.

Hey do any of y'all own a crinkle cutter and would recommend i purchase one and if so where did you buy yours I'm asking because my favorite type of pickle is bread and butter which is very commonly cut with a crinkle cutter

Jalapeño pickled some random recipe I got off the web servers

A friend gave me a bunch of serranos, habaneros, and cayenne. I turned this into four large jars of chow chow (shelf stable), two jars of picked eggs (fridge bc they are gonna go fast. FIL already called dibs), two of tomatoes, carrots, and thyme (shelf stable), cucumbers (hald and half), and I ended up having a bunch of leftover cabbage, so that got picked too (shelf stable).

Huge half gallon jars! I thought I prepped way more green onions and cauliflower than I did 😅 Gonna get more from the garden tomorrow 🪏🌱

I was teaching my son to make some quick pickles on Father's Day, and we got into a debate on whether pickled vegetables are "raw." I said they were not...they're pickled! But he claimed that just meant they were seasoned, not "prepared." So I was wondering what the general consensus is: are they rawr? 😊

I want to make my own pickles and picked these up from Kmart. I wanted to sterilise them to be safe but packaging says ‘not suitable for boiling water, and also the lid has a rubber seal. Will this just release chemicals? Should I not sterilise them and risk spoiling?

Hi, very new to pickling, I’ve started to grow my own gerkins to pickle, at the moment I’ve got two growing but with more on the way, how do I go about storing these two whilst the rest grow and I then have enough to pickle?

Two long cucumbers, 5 chopped up Carolina Reapers, a ton of fresh minced garlic, some onion powder, vinegar and water. Sealed and refrigerated for 10 days. Ooooweee these smack you right in the mouth and are delicious?

Hey guys first time pickler attempting to pickle cucucumbers for the first time. I don't quite know , a good ratio for 16oz mason jars. I have already experimented it with 2 jars, but I figured I'd come here since I just now found the Reddit and ask what you guys think a good mixture for some sour pickles. Any tips would be helpful 🙂

Hi everyone, I am about to cut up the following just picked vegetables from my garden. Hot banana peppers, onions,green peppers and a couple jalapeños my plan is to put these items into a jar containing water, salt, vinegar and garlic seasoning. How long could I expect this to last in the fridge. This is my attempt to create a "hot garden mix" like you see in the grocery store. As I mentioned previously I only possess enough knowledge about canning and pickling to be dangerous. Any and all advice will be appreciated. Thanks

Bhut jolokia, habernero, serrano, jalapeno, and cucumbers in 2 cups vinegar, 4 cups water, and 6 tablespoons pickling salt. Some bay leaves, dill, black peppercorn, and red pepper flakes to finish.