Made a bigger batch than usual this time, 24 jars total. Besides pickles (which I’ve made lots of), I also tried garlic, radishes, bell pepper and cabbage for this round.

I love the colour of the red cabbage especially. Can’t wait to try them in a few weeks

  • Phlogiston@sh.itjust.worksOPEnglish
    12·
    19 days ago

    PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it’s recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn’t try it again for that reason

  • LemmySoloHer@lemmy.worldEnglish
    3·
    19 days ago

    How long did it take you to get your pickle juice ratios where you wanted them? I just tried a new pickle brand and the juice went so overly heavy on the mustard seed that I was sweating it off after.

    • Phlogiston@sh.itjust.worksOPEnglish
      3·
      19 days ago

      Interesting, I’ve had no such issues so far. The few batches I’ve made, I loosely followed the recipe but mostly eyeballed the amount, and it’s always come out tasty. I’ve yet to try this round, though

      • LemmySoloHer@lemmy.worldEnglish
        2·
        17 days ago

        Nice! I’ve helped with fruit preserves way back in the day but never tried my hand at pickling (except in Stardew Valley), definitely want to give it a shot someday though.