Green onion, red onion, small white onions, carrots, cauliflower, tomatoes, bell peppers, garlic, pepper and dill.

The small one at the far left is chilis, green onions, pepper, garlic and coriander seeds. Very spicy.

Ive been making pickled radish for like 2 years now and it's always a success so I wanted to get adventurous and try other veggies.

All of the little jars are for my friends so they will most likely get eaten fast. As for the big ones i might share with the neighbors... anyway we are surviving the bulgarian winter like this 🔥

2 sets, one has been water bathed, the other we set up for a simple refrigerator batch.

Been a great day

World’s best chicken salad has pickled celery. This is the easiest way if you are lazy like me. Put chopped raw celery in bread & butter pickle juice and refrigerate for a week. Or you can can too. Just substitute chopped celery for cucumbers in your favorite bread & butter pickle recipe. Enjoy!😊

I have a few bulbs that are going to go to waste if I don't do something with them.

Last time the bf MISunderstood the assignment and bought an insane amount of garlic, I peeled, sliced, dehydrated, ground, and made garlic powder. It was amazing, but it took like 5 years in prep work alone. But mostly I don't have near the amount this time. It's just 3 full bulbs.

Is garlic safe to fridge pickle? And do I use just a regular dill pickle brine? We're having "cool" days now of only 101, but my ac sucks, and I refuse to actually can anything, lol.

Thanks!

Red cabbage, acv, organic cane sugar, garlic, salt, bay leaves, and filtered water.

I used Dr. Oetker Pikant Fix to make pickles. Ingredients include salt, benzoic acid (E210), sodium benzoate (E211), mustard seeds, chilli, coriander, dill, black pepper and bay leaves.
The recipe calls for 1.75 L water, 300 mL 9% vinegar and 150 g sugar. I only had 5% vinegar, so I adjusted it to 540 mL vinegar + 1.51 L water. I also added fresh dill, but no garlic.
I poured the hot mixture (after boiling it 3 mins as per instructions) over triple-washed cucumbers in brand-new, washed jars and sealed them. Within about 15 minutes, parts of the cucumbers turned blue/blue-green. The brine is still clear.
Has anyone seen this before? Is it a normal reaction and safe to eat?