/ck/ - Food & Cooking

[Anonymous No.19693858]

You DID make your weekend pickles, didn't you /ck/?

[Anonymous No.19693901]

>>19693858
i wanted to but i got carried away doing other weekend food prep stuff

i really want to get some sliced dill pickles, just ones from the store so i have some idea of what i could make on my own.

i also have a ton of kimchi left still which i used last night in a soup

[Anonymous No.19693912]

>>19693858
based wide mouth mason jar. i need to pick up a dozen to use to sprout beans and grains in

[Anonymous No.19693936]

>>19693901
Slicing them is a good idea. I never slice my gherkins and they're always quite mild with my method (which is just quick piggles rather than the shelf stable non-perishable kind). Slicing might get the brine to soak in better. Still delicious and the longer they sit the better they get. I find the quick pickles last about 2 months if refrigerated.

>>19693912
>sprout beans and grains in
How do you do this? just put them in water or something?

[Anonymous No.19693962]

>>19693936
theres mesh inserts i bought that go inside the ring lid. the process is day 1 you soak them overnight, then the following days you rinse the beans or grains a few times a day til they sprout

[Anonymous No.19693969]

>>19693962
sweet, sounds interesting. those things are always being recalled from contamination so making some at home sounds a lot safer

[Anonymous No.19693980]

>>19693936
>How do you do this? just put them in water or something?

Basic idea is to punch a shit ton of little holes in the lid. Make it like a screen. Put your alfalfa or beens in the jar, fill with water. Let soak 24hrs. Dump water and rinse every day until sprouted.

>>19693858
>pickles

A basic quick pickle recipe

>1 cup vinegar
>1 cup water
>tablespoon salt
>table spoon sugar
>bring to boil
>dump in whatever you’re pickling
>let sit for 30 minutes

[Anonymous No.19693998]

>>19693980
that's pretty much my resippy although I stopped using sugar altogether, but that's mostly because I pickle carrots and onions and they make it sweet enough I reckon

[Anonymous No.19694010]

>>19693998
I trend towards sweet. But I get it it. If you remove all added sugar from your diet, carrots are sweet. It was crazy when I discovered that.

[Anonymous No.19694023]

>>19693858
i didn't even know i was supposed to make pickles this weekend wtf

[Anonymous No.19694024]

>>19694010
yeah especially when they're simmering the brine for awhile, they release a lot of sweetness. Not enough to make "sweet pickles" or anything but enough to balance the salt

[Anonymous No.19694031]

>>19693858
I made a quart of pickled red onions a week ago, they’re about half gone now

[Anonymous No.19694041]

>>19694031
sliced, whole, or baby? pickled onions might be unassumingly the best pickle

[Anonymous No.19694064]

>>19694023
tf is wrong with you?

[Anonymous No.19694095]

>>19694041
Sliced wedges, I eat them with my sardines and I need to be able to pick them up with chopsticks

[Anonymous No.19694101]

>>19693858
Enjoy your botulism.i can practically see it

[Anonymous No.19694128]

How do I make weekend pickles? What recipes are good? Are they shelf stable or just keep in my fridge?

[Anonymous No.19694135]

>>19694128
quick piggles will keep a couple months in the fridge (see this anon's resippy >>19693980)

I follow this except I boil them like above, put them in the jars while boiling. This mostly sterilizes everything but it's NOT the same as doing the full sanitation/baking the jars/pasteurizing process that would make them indefinitely shelf stable.

https://myquietkitchen.com/quick-pickled-vegetables/#recipe

[Anonymous No.19694166]

>>19694135
>put them in the jars while boiling

You can get away with a lot if you’re willing to take it all on yourself. I’m willing to pressure cook venison stew and hot bath can it because I don’t have a pressure canner. Would I recommend anyone else do it? Hell no.

Quick pickling is for immediate use. I’ll pop the leftovers in the fridge for a week or so, but you’re correct, it’s not proper pickling.

[Anonymous No.19694181]

>>19694166
And also apparently things like onions, even if thoroughly boiled, are the first to get infected when quick pickled so those are meant to be eaten in a couple weeks if refrigerated.

My little jars only last me 3-4 weeks max and i've never had a problem. The second any of the jars seem to neutral or positive pressure when you open it, it's game over. I've only noticed this after a couple months myself but they've almost never lasted me that long, usually it's a vacuum trying to pry the jars open and within a month I'm making a new batch anyway.

[Anonymous No.19694224]

>>19694181
For quick pickles I just make one at a time. Three weeks in a fridge is it. I don’t want to risk longer.

[Anonymous No.19694227]

>>19694224
that's pretty much allz I do as well. one does get nervous as the days go by

[Anonymous No.19695518]

I have lemon cucumbers coming off the vine a few at a time now, I think I need to pickle them to keep them edible since I have too many and don't want to give them all away.

[Anonymous No.19695547]

>>19693858
>botulism
No thanks.

[Anonymous No.19695845]

>>19695547
Bit glib.

[Anonymous No.19696048]

>>19693858
Me and my twelve year old sister love making weekend pickles.

[Anonymous No.19696056]

>>19693858
Honestly anon I have never really liked pickles, and rarely eat pickled foods. But now after seeing your picture, I am craving pickles. Not other pickled foods, actual pickles. This is very strange. Anyway, what would you or other anons suggest I try (im a burger)

[Anonymous No.19696078]

>>19693858
I have a quart of pickled jalapenos now, but I don't know what to put them on

[Anonymous No.19697149]

Looking to get into pickling.

How long would a recipe like this >>19693980
really keep for?

[Anonymous No.19697163]

>>19697149
As discussed ITT, I says a couple months in the fridge but safe to eat them in about 3 weeks to be sure. Think of it as a jar of pickles you bought from the store after you open it.

[Anonymous No.19697186]

>>19697149
depens hugely on how you closed the jar, but >>19697163 is right

[Anonymous No.19697202]

I just read online a recipe for no sugar pickle. They didnt boil and sheet. Can it be done without boiling which makes the whole thing a pain in the ass.

[Anonymous No.19697230]

>>19697202
classic quig piggles aren't boiled, they'll have a nice deli-style crunch but you need to leave them in the jar for a few days to pickle and then you need to eat them fairly quick. but it works and lots of people really like that fresh crunch. probably not going to work with mushrooms or whole garlic cloves, but it'll be good with everything else as long as it's salty enough.

[Anonymous No.19697268]

>>19693858
I just made fridge pickles, not proper pickles. Gotta eat them over a month or they go bad
Trying some watermelon pickles, to cut down on the fuck ton of rind waste
The batch I made this time was ok, but a little too much salt. Using Alton Browns recipe as a base and tweaking aromatics
>juniper berry
>star anise
>guajillo
>saffron for color
Essentially I just raided my spice pantry and took out some things I thought would go well together. Thoughts and opinions appreciated

[Anonymous No.19697275]

>>19697268
>watermelon pickles
da fuck? is this just the rind you're doing or wattamelon slices with rind included? do you simmer the rind until soft and then jar? I've never heard of this but you have my interest

[Anonymous No.19697286]

>>19697275
Yeah, it’s the rind. I prep it as follows:
>shave off the outer green, it’s too tough. cut deep enough the rind becomes white, but not too deep
>slice the water melon into wedges
>when cutting off rind for pickles, I include about 1/4” of watermelon flesh, for color and flavor
>cube or julienne. I usually cube it
>add rind to boiling brining liquid
>cook until tender but crisp, maybe 5 min depending on how much. the rind will continue to soften in the brine
Apparently, pickled rind is popular in Georgian cuisine, where I think they make a sweeter pickle. I’ve also heard of pickled watermelon in Indian cuisine where I believe it’s more sour. Mine tends to be sweeter

[Anonymous No.19697353]

>>19697286
that's pretty whilde. I rarely buy watermelon but I'm putting this on my list. Watermelon and pickles are the best thing for a hangover, so one of these days I'll buy half a melon or something and then I can have watermelon flesh plus watermelon rind pickles.

Thanks anon!

[Anonymous No.19698848]

>>19694023
What a frenly thread. Im going to make some piggles tomorrow because of the frenlyness.

[sage No.19698861]

>>19698848
stop typing like a baby you demented faggot

[Anonymous No.19698869]

>>19697163
>Think of it as a jar of pickles you bought from the store after you open it.
So, never.

[Anonymous No.19698906]

>>19698861
uwu?

[Anonymous No.19699167]

>>19698869
Never what?

[Anonymous No.19700359]

>>19694101
Vinegar has a pH way too low for Clostridium to survive. Just don't dilute out with water too much and you're fine.
I'm a microbiologist btw ama.

[Anonymous No.19700372]

All i got cooking right now is ordinary kraut. Which is actually a money loser vs just buying it at the store lol. Gonna start a sourdough starter soon though i think.

[Anonymous No.19700515]

>>19700372
I think pickles in general are a money loser but it's still satisfying to make your own, plus you can spearmint with different ingredients and flavours

[Anonymous No.19700548]

>>19699167
Never let her out of your sight.
Never let your guard down.
Never fall in love.

[Anonymous No.19700610]

>>19694023
new weekend is coming up quick anon, start collecting your ingredients