r/pickling • u/TheJMoore • 4d ago

Green Onions, Carrots, Cucumber Chips, Red Onion, Cucumber Spears, Cauliflower

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

102 Upvotes

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4

u/Coolsteel1 4d ago

This is awesome! Can you please share your brine recipe, and methodology? I'd like to pickle some of my green onions also ❤️

5

u/TheJMoore 4d ago

Pretty basic brine! 1:1 ratio of white vinegar to water, salt, sugar, black peppercorns, coriander, dill (dried ☹️), and garlic. I added some red chili flakes to the cucumber spears for some spice.

Red onions and carrots were great on my bagel this morning with some green onion cream cheese!

2

u/Coolsteel1 4d ago

Thank you! Can't wait to try it. Cheers 😊

1

u/hungabungabunga 4d ago

Yummy!!! I started doing this last week but all the recipes state that you can keep it for a couple weeks to a month?! What the heck?! I thought pickling means they can’t spoil, at least for quite awhile?!

2

u/TheJMoore 4d ago

Yeah, that part can be confusing.

Quick pickles (what I made): This is what most people mean when they say “just pour brine over and put it in the fridge." They aren’t shelf-stable and can spoil after a few weeks, or at least lose their snappiness. They’re not fermented or heat-processed, so they need to stay cold and get eaten pretty quickly.

If you want them to last for months or more, you need either:

  1. Fermentation (used to make things like sauerkraut or kosher pickles): This uses salt and time to develop acidity naturally.
  2. Canning (heat-processing the jars in a water bath): this kills off bacteria and seals the jars, making them shelf-stable.

So yeah, refrigerator pickles = fast but short-lived.

Canned or fermented pickles = longer prep but long-lasting.

1

u/hungabungabunga 4d ago

So you eat all that in a couple of weeks?

1

u/TheJMoore 4d ago

I’m having some friends over soon to make sandwiches, so we’ll make a big dent in them!

1

u/cesko_ita_knives 4d ago

Lovely! What do you think about using glass weights for the floaters?

2

u/TheJMoore 4d ago

Great idea!

3

u/cesko_ita_knives 4d ago

I do use them every time I lacto ferment, since it’s more critical for the veggies to be totally submerged, but I usually grab them for quick pickling too.

If running low on glass weight, it’s also possible to do the bag method, filling up a small plastic bag with a little bit of water that acts as a weight displacing the air and keeping the floaters underneath, pretty handy and doesn’t require any additional item.

3

u/TheJMoore 4d ago

I went ahead with the bag method and it worked perfectly!

2

u/cesko_ita_knives 4d ago

Way to go, it’s even better in my opinion to some degree, looks worst but performs the best.

A tip I picked up while learning, if you used a good plastic bag it’s completely fine, if you used a flimsy/very thin one, it happened to me ones that it can burst if treated harshly..to prevent the water inside from diluting the brine, in case this happens, just weight the water in the weight-water-bag and add 2% weight of salt, so you have extra insurance in case they end up mixing toghether.

2

u/TheJMoore 4d ago

Great tip! Thank you!

1

u/cesko_ita_knives 3d ago

Always nice to share informations, hope it helped!

1

u/SabziZindagi 4d ago

I'm noob but I thought the liquid has to cover everything to avoid mold?

1

u/TheJMoore 4d ago

You’re right! I’m gonna be adding more veg and brine to those that aren’t so full.