/ck/ - Food & Cooking

Where my pickle bros at?<div class="like-perk-cnt"><img alt="" width="32" height="32" src="//s.4cdn.org/image/pckl.png"></div>

>>12115911

pickles last indefinitely.. and no, you can't re-use the brine because the ratios are going to be off as its exchanged a lot of moisture/salt/vinegar with the pickles you just pickled.

you can use it for slaw dressings and seasoning shit, though

>>12115911
Put some chicken in it and throw it in the fridge. Good stuff.

Post your brine recipe.

>>12115911
Aren't you scared of botulism?

>>12115911
drink the brine<div class="like-perk-cnt"><img alt="" width="32" height="32" src="//s.4cdn.org/image/pckl.png"></div>

pickles will keep forever dude, pickling is how they stored food before refrigeration was a thing

>>12115955
The fermentation actually eliminates that by overwhelming any bad bacteria with good bacteria (assuming you used enough salt in the brine.) Fermenting them in the fridge also greatly reduces the chance that they'll go bad, but slows down the fermentation process.

PLEASE LIKE THIS POST<div class="like-perk-cnt">&#x1F641;</div>

>>12115911
Also, what's your recipe? I make a lot of goddamn pickles and I'm always looking for new ones. If those are yours in the pic, grats, looks tasty!

>>12115988
thanks to whoever liked this
you are a kind soul<div class="like-perk-cnt">&#x1F950;</div>

>>12115923<div class="like-perk-cnt"><img alt="" width="32" height="32" src="//s.4cdn.org/image/pckl.png"></div>

>>12115985

he isn't fermenting, you dweeb. he made pickles with vinegar.

>>12116124
He said he made a brine. You can't make a brine with vinegar that's literally the exact opposite of what you want to do since it impedes bacteria growth. If you make "quick" pickles in the fridge with vinegar then of course you won't get botulism so the question is pointless.

>>12116368
>You can't make a brine with vinegar
What?
You make the brine with vinegar

>>12116403
Nope. Pickle brine is salt, water and spices and ferments making lactic acid which functions as vinegar in terms of preservation w/o the harsh flavor of vinegar. The addition of vinegar makes it garbage.

>>12116420
Well, tell it to literally most recipes on the internet, fag

>>12116420
Yep, you just use vinegar in fridge pickles to sort of simulate the taste of fermentation. If you add vinegar to a real brine it will impede good bacteria growth and you'll end up with a jar of shit.

>>12116420
>>12116488
simply epic bros
don't listen to these clowns

>>12115911
>>12115923
Dont tell me Im late!?
SUH!

>>12116420
nooooo if it doesn't have vinegar, yellow 5 and isn't pasteurized it's not pickles!!!<div class="like-perk-cnt"><img alt="" width="32" height="32" src="//s.4cdn.org/image/pckl.png"></div>

>>12115911
>Can i use the remaining brine when i'm done for something else?
yeah, add some more salt, and brine chicken in it, for any use
then air-dry it for a couple hours (or overnight) uncovered on racks in the fridge, or unironically use a hairdryer, so that you get good browning

>>12116420

Thats lacto fermentation and the jars would explode if you capped them tightly you fucking retard.. lacto fermentation is different than pickling. He didnt say he was fermenting cucumbers, he said he made pickles. You pickle with VINEGAR.

Fuck this board.

>>12115973
>>>12115911 (OP)
>drink the brine
Its really good hangover cure

>>12117984
it's a le epic trole

>>12115911
>canning food in the spring

>>12115911
You can slice cucumber and put it leftover store-bought pickle brine. I don't see why you couldn't do that with your brine. You just slice the cucumber and stack them in the jar with the brine and leave them in the refrigerator for several weeks. It's not as strong as regular pickles but they still have a really nice taste. I love them.

>>12119628

that's why you heat the brine first, dumbass

>>12119053

you pickle with salt/vinegar/water/sugar/aromatics.. you ferment with salt and water (3T kosher salt/1quart water, heat and cool with aromatics if youd like, let sit at room temp or warmer for a week or two). if you put it into a fridge, nothing happens. those mason jars would explode if he was fermenting and didn't burp them daily (because you should just use fucking cheese cloth and rubber bands around the top until you place a lid on them and put them in the fridge).

you don't know dick about shit, anon

>>12119678
i'm talking about the guy you were replying to, retard

>>12119683

oh. sorry, anon.

i'm pretty suicidal these days so i'm not in the best of moods.

>>12119688
learn to make and bake bread
suicidal thoughts suddenly gone

>>12119678
Why kosher salt?

>>12119703

good question.. you want about a 3.5% brine solution, which works out to 2 tablespoons of sea salt or 3 tablespoons of kosher salt.

you SHOULD use sea salt as it has trace minerals and shit that are good for the lacto-bacillus cultures, but i've found we usually have kosher salt in the kitchen and it doesn't make a huge difference. kosher salt is less salt per the amount of volume because of the granules are more coarse, whgile sea salt is very fine.

you don't use iodized salt or tap water that hasn't sat out over night (to de-chlorinate) because those things can fuck up the fermentation.

>>12119692

i can make focaccia, sourdough, challah, brioche, and donuts and i still wish to place a revolver in my mouth to find out what a hollowpoint .38 tastes like

>>12115911
Depends on the brine, homie. If it's dill, you can use it to brine chicken. Other stuff, I'd be cautious about. You'll have to pair it with your dish.

>>12119726
learn smithing or woodworking