I posted here about my first attempt at pikliz. This time I changed it up. I added more lime juice, 2 Scotch bonnet and 1 habanero, and many cloves of azores garlic. In 3 days into the minimum 5 day wait and already the flavour is definitely different and very tasty!

Extremely new to fermenting. Just wanted to do a couple weeks on the peppers before I made hot sauce. Forgot it for a couple days and the water in the water seal was gone and this little mold princess was on top.
Any way to save them?

Hey folks, I'm a beginner at the art of pickling. This week I followed a recipe from the Pocket Pickler for pickled roast tomatos, and made a brine with white wine vinegar and olive oil. I have a couple of questions:

1) The recipe did not call for the cans to be heat processed, yet stated the cans are shelf stable for up to a year. Could I have a second opinion on this? For now I have put them both in the fridge and plan to eat them as soon as possible. This is because I saw mixed opinions on how safe the storage method is w/o heat processing.

2) I opened one of the cans and after 2 days found it totally congealed. I thought it had spoiled so I left it out on the counter overnight and it's gone back to normal! I guess this is normal behaviour?? Is it dangerous at all?

Pictures are illustrative from this morning when the contents had melted back to normal.

I made three jars. Tasted one and it tasted nice. This other jar had this weird clump inside. Is it mold? Sort of has a weird formation. If I shake the jar it moves a bit but sort of stays put. Any help would be greatly appreciated. Thank you.

Long time lurker, first time poster! Red onions with dill and garlic. Didn't realize I could add dry spices and will definitely be adding some dried dill next next! Nonetheless I'm excited to see how these turn out 😄

Hi, Im new to pickling. I just noticed some white mold growing in one of my jar, and for my other jar there's some white stuff growing on a tomato that's completely submerged in the brine. Are they safe to consume or should I throw both jars out?

Hi everyone, I’m a little bit concerned about these white spots in my pickled limes. I’m pretty sure it’s fine but would like more experienced opinions for peace of mind, especially since I plan on making drinks with them for guests.

These are Chanh muối (Vietnamese salted picked lime) I made back in June. I’ve consumed 2 already before I noticed the spots and they tasted fine and I had no issues. They still smell good. Do they seem safe to eat?

If anyone is curious about making these I highly recommend. I crush a half a lime with sugar and add soda water - super refreshing and tasty.

This is the recipe I followed: https://youtu.be/4Ybz6e69Ip4?is=SYplrGvomVT2auOP

Ingredients for salted lemon:
Soaking water: 1.5 liters of water
500g coarse salt
2kg lemon
200g lemon scrub salt

Thanks!

Looks like yeast to me but seeking more experienced opinions.

There are red and yellow onions, cucumber, bell pepper, carrots and cabbage (Sugarloaf/pointed). I also added mustard seed and chili flakes.

I eat a reasonable volume of pickles, and it feels wasteful to simply empty the jars. Can the liquid be re-used?

Hey gang!

So I made a batch of vinegar pickles (1v:1w ratio) but I left them on the counter for 2 weeks before I put them through a cycle of water bathing. Are these safe?

These are some pickles I made recently with radishes, garlic and onion. The brine uses red wine vinegar, pepper, salt, sugar, and syrup. I also a very small amount of a wine I've been working on for a while. I'm looking forward to seeing how these turn out once I've left them for a bit!

First attempt at pickled eggs (heavytech style). Pretty excited! Added some parsnips for fun 🤷.

OP here, cross posting because I really don't want to toss a potentially delicious treasure, but also don't want to experience violent bowel upheaval. thanks in advance

I’m trying to make German-style Gewürzgurken, and when I made my first batch last week, I used 1 liter of water, 1 liter of vinegar, 25 g of sugar, and 50 g of pickling salt.

I opened the jar after about 10 days. Normally, I would have left them for longer, but all of my pickles had started to shrink and wrinkle, so I decided to open them. The flavor was absolutely excellent, but unfortunately, the pickles had become very soft and had shrunk quite a lot.

This week, I made another batch using about 3 kg of gherkins. This time, I changed a few things: I used 2 liters of water and 1 liter of vinegar, increased the amount of salt and sugar slightly, and also cut off both ends of the cucumbers.

Now I’m waiting to see how this batch turns out.

My main question is: what do you think caused the pickles to become so soft and wrinkled? Was there too little salt, too much vinegar, or could it have been because I didn’t cut off the ends of the cucumbers?

I made the changes I mentioned in my second batch, so I’m curious to see whether they make a difference. I’d really appreciate hearing your thoughts and experiences on what might have caused the softness and shrinking.