/ck/ - Food & Cooking

>>10858258
I tried to pickle some vegetables once.... cucumbers and carrots and zucchini. I think. I used apple cider vinegar and it was disgusting. All I could taste was fucking apple cider vinegar.

>>10858271
Did you try a recipe or just put raw pickles and vinegar in a jar?

drink it

>>10858258

put more cucumbers in it?

>>10858258
It would be down the sink for me. Is this pic yours? Seems like too much garlic.

Unironically drink it, a shot of good spicy fermented pickle brine is a treat

>>10858274
Not him, but I had the same problem.

I did peppercorn, red pepper flakes, garlic, salt. Then I did 50/50 white vinegar and water.
You'd get a nice flavor from the spices and cucumber, then get kicked in the face by vinegar.

I'm assuming too much vinegar. What's the right ratio? 1:3? 1:4?

>>10858311
Not mine but I did use a lot of garlic, probably three large crushed cloves in a quart jar full of cucumbers. The pickles were probably a bit garlicky for most people, but I wasn't making them for most people, I made them for me and will be following the same recipe tomorrow when I start a new batch.

>>10858343
>>10858278
this but keep it for hangovers

>>10858390
Does this actually work? Because I am drinking now and will be hungover in the morning.

>>10858385
Yeah I mean the stuff ferments for at least a month, so like 3 thinish slices should be what you need for a nice balance of flavor. That’s for me though I guess.

>>10858258
Mix with Irish whisky
>pickleback

>>10858385
based garlic lover

>>10858396
Report back in the morning. I wouldn't drink more than like 3oz though.

>>10858258
Pickle brine your chicken and fry it up. That's how Chicfila does it

I made this one a few days ago with a 5% brine. Tasted one today and it's a good half sour, so I may refrigerate tomorrow. I made another one just today that I may let go a full 7 days for full sour. The fuckin' jews knew what they were doing 'cause it beats thd shit out of vinegar brined.

>>10858473
>Pickle brine your chicken and fry it up. That's how Chicfila does it
Wrong. They use CAFO chicken injected with a 10% chemical saline solution as a brine. They dip it in pickle juice to tickle your micro chode. You can't brine twice.

>>10858490
I always use 5% brine and fridge at 7 days, but theres no reason why it wouldn't be fine at less and i might just try this.

>>10858271
Cane, Rice vinegar works best in pickling imo.

>>10858541
It's partially soured so I'd recommend tasting it @4 days and see how you like it.

>>10858521
>CAFO chicken injected with a 10% chemical saline solution as a brine
Except they literally don't use CAFO chicken or use fillers. Also nice try with attempting to make "chemical saline" sound like some scawwy chemical when it's literally just water and salt. Are you the kind of faggot that's scared of fluoride in the water and chemtrails?

>>10858521
>Chemical saline

How's freshman chem going?

>>10858359
You only need like a tablespoon of vinegar

>>10858490
Wait, I thought you canned them in the brine? What do you do when the 7 days is up?

>>10858521
Keep your shitty dick to yourself and no one will bug you, fag.

>>10858258
>Every time I try to pickle I get an internet recipe that makes the contents taste saltier than salt
>Finally just use the old brine from storebought pickles on my vegetables
>Works great

Fuck brine recipes.

Mix it into a Cesar. Adds a crisp taste

>>10858885
Context clues tells me 7 days until he refrigerates it? Maybe once you chill them the souring process stops? That's what I think