- Dołączono
- 31 Sty 2020
Pickling and Brining
- Twórca wątku drfuzzyballs
- Data rozpoczęcia
-
🇵🇦 Nuestro primer dominio localizado está en español en kiwifarms.pa. Our first localized domain is on Spanish on kiwifarms.pa.
-
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
- Dołączono
- 22 Sty 2023
Ive done similar with an assortment of vegetables, and twice pickling eggs. I put too much pickling salt in every damn time.
Do you heat your vegetables first?
Do you heat your vegetables first?
- Dołączono
- 31 Sty 2020
I heated the brine with the spices to remove the chlorine from the tap water and to kill unwanted germs, apparently the cucumbers have the active germs in their skin so there's no yeast involved.
- Dołączono
- 22 Sty 2023
The chlorine already killed the germs LOL. reason I say this is because a very recommended that I give my cats spring water for the minerals, and to add 10-20% tap because the miniscule chlorine will kill the bacteria in the water and keep any more from spawning.
- Dołączono
- 18 Maj 2020
My Mom used to pickle tomatoes.
Anyone else ever do that or even hear of it?
Anyone else ever do that or even hear of it?
- Dołączono
- 30 Cze 2021
Do it all the time if we've a glut of them, though most goes straight to passata.
- Dołączono
- 25 Maj 2024
Pickled green tomatoes are delish.
- Dołączono
- 28 Lut 2023
About how hot does the water have to be to separate chlorine from it?
- Dołączono
- 31 Sty 2020
Per AI 140F to make it evaporate rapidly, I just had the pot simmering with the spices while I worked on the other stuff.
- Dołączono
- 13 Cze 2020
I recently got into "quick pickles."
You put your vegetables into a jar with some salt, and then you add boiling water. In two days, they're pickled and ready to eat. They don't last as long, however.
My favorite method is slow cold water fermentation with salt (no vinegar) but I feel like so much can go wrong.
You put your vegetables into a jar with some salt, and then you add boiling water. In two days, they're pickled and ready to eat. They don't last as long, however.
My favorite method is slow cold water fermentation with salt (no vinegar) but I feel like so much can go wrong.
- Dołączono
- 31 Sty 2020
Day 4: one of the jars is likely contaminated, I'll try to brine some pickles instead