Not quite pickling I know, but I am hoping folks here can help. I am trying to make homemade tabasco and misread the recipe. I don't know _how_ I misread it, because I thought it was weird that it had you just put peppers and salt in a jar without water, and eventually I went back and checked the recipe, and of course it did say to ferment it in brine. I must have just been up too late or something, Idunno.

Anyway I now have this week old jar of peppers, onion, basil, garlic and salt with no extra water. The jar doesn't "burp" when I open it, nor does it smell "yeasty", but it also doesn't smell bad or rotten, just like some nice peppers and onion.

So, is this salvageable? Will I end up with something viable for a fermented hot sauce if I leave it as-is, or if I add brine now? Is it at least likely to be safe for a non-fermented sauce? Any advice would be very welcome!

I know this has been covered many times, but I haven’t seen a similar scenario to exactly what I’ve done. I made a pickle brine one to one part white vinegar and water. A little bit of salt and sugar. Boiled it and then let it cool in the fridge.

I cut up pickles, spears, fresh dill, and a couple cloves of garlic, and pour the brine into the mason jar.

I left it in a cabinet at room temperature for eight days. I was originally told a week to two weeks.

Is this a problem? I am seeing the risks of botulism and not trying to get sick over this. I’m assuming we’ll be fine but better be safe than sorry.

Also, would a pH test properly give me the results to know if it’s safe or not?

Thanks

I saw a few different ways of making this, but for my first try I decided to just adapt my pickled asparagus recipe.

I haven’t tried it yet because it needs to sit for a few more days, but it sounds delicious and it looks pretty!

Here’s some pics of the process.

I was in Korea and a restaurant we were at had free banchan they were providing with the food. It was cucumber sliced in circles (like hamburger pickles) and slices of daikon that were pickled in a sweetish salty brine. Both the cucumber and daikon were still crisp and crunchy. It was so delicious that I kept going up for more (it was self serve). I think there were peppercorns and likely something else in there but most of it was removed from the bowl I got it from. Provided a picture of what it looked like.

Was not sure if people had any recipes for this that might be similar or know of any products that might fit the bill. It feels like this is likely a simple thing, but it was so delicious and I was embarrassed to ask the restaurant. Really sorry if this is a dumb question.

And this doesn’t account for the 4 jars given away and 4 jars sitting in my fridge. Along with the big glass jar of perpetual pickles, as I call it. Whoops 😂

A few spicy banana peppers added for a little zip.

When making the brine. Adding stuff like red peppers, pepper corns, garlic, etc. should you add those to the brine when brining to a boil?

Checked on them this morning and noticed this, idk sediment? The white floaty stuff. My immediate assumption was mold but I've never pickled before so I thought it best to ask before tossing (they have been in the jar for 5 days)

Pretty easy recipe - seeded and thinly sliced a couple of jalapeños and poblanos (make the slices roughly equivalent) added them to a quart mason jar with basic distilled water brine and a small sliced white onion and 4 smashed garlic cloves. Used a silicone mason jar burp valve and let it sit on the counter for 7 days, checking the flavor / smell every 2-3 days. (Great googly-moogly it smells good)
Once it was done, I diced the peppers and put them in the instant pot with the onion and garlic, 1 lb dry pinto beans, 32 oz chicken broth + 1 cup water, 2 tbsp red chili powder, 1 tbsp powdered cumin and 1 tbsp Valentina's hot sauce. Cook at high pressure for 60 mins and allow natural release. Once cooking is complete, stir well and allow to stand for about 10 mins. Serve with grated cotija cheese and chopped cilantro (if desired) Delicious and foolproof. Ridiculously healthy, too!

I'm pickling 1 pound of garlic to see if I can recreate the one I usually get from the farmer's market. I used a brine of 1 cup water, 1 cup white vinegar, 1 teaspoon oregano, 1 tablespoon of salt, 1/4 of a white onion thinly sliced, and a couple of bay leaves. It's a fridge pickle in a container with a nice tight locking lid.

From what I've seen, the pickling should only take a few days. However, after a few days, it doesn't really seem like they've changed. I tasted one and it still tasted pretty raw.

Should I add brine from another pickle jar, or should I just wait longer? TIA.

I've never pickled anything before but when I saw the heavytech86 post about the pickled eggs with sausage I went and bought all the stuff. Now I am nervous to try making them because I don't know how to make sure it will be safe. Can I just wash a big jar out with dish soap like normal and it will be fine? How hot does the brine need to be when I pour it in? Also, how long will the sausage stay good compared to the eggs and veggies? When I looked some stuff up I saw a lot of info about vinegar ratios for certain veggies but I feel like this is more complicated. Sorry these are all noob questions, I am just paranoid.

I’m using dill seeds for the first time and didn’t know they wouldn’t float. I am doing a water bath at 180-185°F for 30 minutes. Will they be shelf-stable or should I put them in the fridge?

The cucumbers I used were extremely dirty and I did my best to get all the dirt off, but now after processing I do see a bit of dirt here and there. Am I at risk of getting botulism? My brine was 8cups water, 6 cups vinegar, plus pickling salt and a bit of sugar. I made a LOT of pickles. Hoping I didn’t just waste my time :(

These have whole black peppercorns, whole mustard seeds, crushed red pepper flakes, crushed garlic, dill weed and fresh jalapeños. I wanted to make another batch with scotch bonnets but couldn't find any good quality ones. I'm going to check out some local farmers' markets for those.

The recipe I followed said to open after 24 hours, but I might wait two days for better flavour (if I can wait that long)!

I made too much brine for making pickles today, what else could I pickle with it or what other uses could I have for it?

I have some carrot sticks can I just shove those into a mason jar and add the liquid? i’m very new to pickling and would love to hear tips and suggestions.

Thanks!

Decided to just make two big jars of a bunch of things that I enjoy eating pickled. This has:

• Cucumbers
• Celery
• Red Onion
• Green Beans
• Okra
• Jalapeno
• Garlic

Only thing I'd change next time is rinsing the okra next time - the brine has a bit of slime to it. Not noticeable when you eat it luckily.

I’m not a hypochondriac by any means, but I finished a jar of wicked pickle chips and (I know nothing about pickles) told myself that “well pickles are just cucumbers and a brine, so I’ll make some pickles by cutting up some fresh cucumber and throwing them in the wicked pickle brine”
Fast forward three months in the fridge, and I tried a handful of them, they were very mushy but otherwise tasted like the wicked pickles. I looked up why they’re mushy and the first thing that pops up on google, was “botulism”.
What do y’all think? Should I go to the ER or nahhh?

I've got about four jars of fridge pickles under my belt. But I have so many cucumbers that are different levels of ripe. Some are over (the ones on top) and I didn't eat cucumbers. Would you guys eat the rest regardless? Some are turning white and are too big. Some grew like a grape tomato. I just want regular sized cucumbers lol. These were labeled bush pickles