/ck/ - Food & Cooking

>spicy pickles

Help me I eat a jar a week

>>10912742
same here. wish they were a little fleshier though

u don't need help, bro. They are practically calorie free.

>>10912653
yes

>>10912753
never seen gedney, i'd be happy to try because bubbies are 7 FUCKING DOLLARS A JAR

>>10912749
Tell me that when my heart fails from constant sodium overload

>>10912856
one serving (3 peppers) only has 16% of your sodium DV. They're not that salty, desu senpai

>>10912653
>yeast farts
no, I'll leave you logposters to your peculiar fetis

>>10912913
>3 peppers a serving
yuo are like little baby

>>10912653
>nationally available
not where I live

Who /breadandbutterpickles/ here? I didn't even know about these until recently.

Love pickles, just tried to make a batch but somehow fucked it up AGAIN.
Made a 50/50 vinegar water brine (2 cups) maybe a tablespoon or less of salt
Dill
Peppercorns
Garlic
Gave the pickles an ice bath, used the brine after it cooled off after boil. Set and forget, try after a week and almost no flavor, still hard cucumber texture. Try after another week. Start to become slightly mushy but getting slight flavor. What am I doing wrong?

Can you pickle things without a salt brine? I'm constantly worried about my salt intake (I'm not really sure why), and I really love pickles.

>>10914663
I can't stand B&Bs, too sweet for my liking
I had a burger at the pub the other day and they used these instead of dills and it felt like a slap across the face

>>10914928
I prefer to use a stronger amount of vinegar, closer to 2:1 vinegar to water. How much dill, peppercorns, and garlic did you use? For a quart jar I usually use 4-5 large cloves of garlic, a heaping teaspoon of peppercorns, and a good size bunch of fresh dill. (make sure the dill is good and potent--like any other herb they can vary from shitty and flavorless to very strong). Pic related is about how much dill I put in a quart jar.

>>10915461
Yes, you can use vinegar + water with minimal, or no, salt added.

>>10916330
Oh, and I forgot to mention that 1 week is not long enough to get a good flavor. I normally shoot for 2 weeks with spears. I suppose if you sliced the cukes they might be done faster, and of course if they are whole it will take longer for the taste to penetrate the skin.

>>10912653
Here in Norway we literally only have one type of pickles and it's a really lame one.
You could always buy one from gook shops but they've been shipped in a nuclear hot airplane and stored out in a stinky warm store for weeks so not taking any chances there

>checking out new pickles at the store
>"New York style semi-sour"
>New York has lots of Jews so these should be good
>taste's fine
>BUT IT'S FUCKING SOFT

I can't finish the jar. Do New Yorkers really eat SOFT pickles?
What the fuck

>>10912653
>the eternal jewcumber

>>10916330
yeah that was about as much as i used for all ingredients except for vinegar. The dill probably wasn't as potent as it should have been
but i'll give it a shot text time if that stops them from going mushy and staying flavorful if that's all it takes, thanks

>>10916403
>soft
sounds like you either bought unrefrigerated pickles (you dumb shit), or they were old.

I love pickled onions.

>>10916429
Oh, and one other thing. There is a chemical you can add to the brine which keeps the pickles firm. I don't remember it off the top of my head and I'm at work so I can't look it up right now, but I know it's discussed in Modernist Cuisine. You can probably find it online too. calcium chloride maybe? It's been a while since I read about it so I don't remember exactly. I have never used it but I filed it away in case I might in the future.

>>10912653
What is the cancer on the bottom there with the red around it?

>>10916454
The red stuff is probably some kind of pepper that was added. That's what would make the peppers spicy. The cloudy stuff that you are calling cancer is the product of lactofermentation. Those are fermented pickles, not vinegar ones. Thus they will contain bacteria from the ferment. Same thing that's in yogurt, kimchi, sauerkraut, etc.

>>10916450
Alum, traditionally

Thanks for all the advice. I'll can probably pick everything up at the mexican store right by my house. Last question I guess if Okra is the same, I used to make it about the same and it never came out too snotty but I don't remember what exactly I did.