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
8 Comments
Phlogiston@sh.itjust.works · 12 pts · 1y
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
grue@lemmy.world · 3 pts · 1y
Sounds like there's a pressure canner in your immediate future.
j4k3@lemmy.world · 3 pts · 1y
What are you putting with the garlic?
Phlogiston@sh.itjust.works · 3 pts · 1y
Just brine, and some peppercorn and mustard seed
Contentedness@lemmy.nz · 3 pts · 1y
Looks great! Nice job!
LemmySoloHer@lemmy.world · 3 pts · 1y
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.works · 3 pts · 1y
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.world · 2 pts · 1y
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.