What are /r/pickling's favorite Products & Services?

From 3.5 billion Reddit comments

Cucumbers sit out on store shelves all the time. As long as you didn't see mold, bruises, or other signs of 'going bad", they'll be fine. Just maybe not quite as crisp, like you said.

By the way, for crispness, you could pick up some calcium chloride, which helps preserve crispness. Just add 1/8 tsp per pint jar (2 cups). It's also used in home brewing and cheese making. Just make sure you get food grade stuff, such as a product that specifies one of those uses.

I'll tell you anything you want to know, my friend, no worries.

I bought a dehydrator and an electric herb grinder on amazon. I grew my own peppers (cayenne, habanero, and carolina reaper) as well as purchased some from the local pepper legend at my farmers market. I halved them with a sharp knife and some disposable gloves and placed them in the dehydrator for 24 hours until they were crispy dry and crunched like potato chips. I threw those in the electric herb grinder and blended them to powder, then placed them in repurposed spice containers. I also made blends and taste testing them by using them as the seasoning for the basting oil in nashville hot chicken, which I fried in my cast iron skillet. I say this because I consider it the absolute best way to taste test pepper seasoning combos. You simply mix them with hot oil from the fry along with garlic powder, onion powder, salt, and a little bit of brown sugar, mix until dissolved, then baste onto hot freshly fried chicken. Allow to crisp then enjoy. Habanero + cayenne was my favorite blend out of that, but came away with some others as well. Below are the links to the exact products I purchased, I provide them for visual reference only and make no recommendations on which ones you should buy.

Amazon.com: Elite Gourmet Food Dehydrator, 5 BPA-Free 11.4" Trays, Adjustable Temperature Control for Homemade Jerky Herbs Fruit Veggies Meats Snacks Treats, Black: Kitchen & Dining

Amazon.com: KRUPS Silent Vortex Electric Grinder for Spice, Dry Herbs and Coffee, 12-Cups, Black: Kitchen & Dining

The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.

Here's a direct link to the book on Amazon.

Grape leaves! You can buy them jarred for making dolmades. I use this brand. another option is shiso, which grows quite easily from seed, at least for me.

Order up a pack of these....

https://www.amazon.com/Hydrion-Dispenser-0-0-6-0-Ph-Range/dp/B005OD7AEM/

You are looking for a Ph lower than 4.5 to be safe. I have never had anything grow on a Ph under 4.5.

It depends on what veggie you are canning/pickling as to how to properly do it. I generally would not bother canning anything if you are not going to pickle it also, otherwise you will end up with pretty much the same product you can get at the store in the canned veggie aisle. I never have any problems with pickles having a good shelf life as long as I can them too. It doesn't take long to boil process a jar of pickled veggies, usually a 10 min boil will do it. If you really want to keep pickled items firm at the end of canning I recommend using pickle crisp. it is an additive you place in each jar that keeps the pickles firm. It is pure calcium chloride. This replaces (mostly) the older process of "liming" the pickled items. Liming involved a soak in pickling lime (calcium hydroxide). After an over night soak you need to soak in cold water and rinse several times to remove the pickling lime. I will tell you from experience that this produces a pickle chip (do not use for whole cucumbers) that are as firm as the day they were picked. Even after extended pickling and canning. It involves much more work than the pickle crisp, but the results are a little better if you don't mind the extra time and work. I generally use pickle crisp now because it allows me to do smaller, more custom batches, instead of organizing everything for a mass process. Since if you lime, it takes the same work to do 1 pound as it does 20, so you normally go big. For pickle crisp you can go a jar at a time if you choose. I also would recommend buying the Ball canning book (The Blue Book). It has many details on how to can and pickle most items. Good luck! https://www.amazon.com/All-Ball-Book-Canning-Preserving/dp/0848746783/ref=sr_1_4?dchild=1&keywords=ball+canning+book&qid=1595091145&sr=8-4

Thanks for the response! They do taste amazing, even now. They're a bit more sour than I was ready for though.

The recipe I loosely used and modified was here:

1 tablespoon dill

1 tablespoon pickling spices

2 cloves garlic minced

1 cup white vinegar (5% acidity)

1 cup water

2 teaspoons Morton's canning and pickling salt

1 tablespoon granulated sugar

I made enough for all the veggies, so you may need to adjust it accordingly.

You could throw one of these on whatever size fridge/freezer you want. I've thought about doing the same with a mini-fridge: https://www.amazon.com/Inkbird-Max-1200W-Temperature-Controller-Greenhouse/dp/B01HXM5UAC/ref=asc_df_B01HXM5UAC/?tag=hyprod-20&linkCode=df0&hvadid=198101685250&hvpos=&hvnetw=g&hvrand=10641550540721981334&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027404&hvtargid=pla-318107594620&psc=1

​

When I used to brew beer I made a fermentation chamber out of one of these and an old reach in freezer. Worked great at keeping the temp at whatever range you set. All you have to do is drill a hole in the side/back to insert the probe. Then the temp controller hangs on out outside, turning the fridge off/on to keep it in the desired range.

What kind of pickling is this one? https://www.walmart.com/ip/Tillen-Farms-Pickled-Crispy-Asparagus-12-Oz/10533939?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227040138833&wl0=&wl1=g&wl2=c&wl3=60387797378&wl4=aud-273067695102:pla-56936639945&wl5...

These are a little expensive but substantially cheaper than any other solution I've found.

They slightly hold their shape once canned, but don't hold onto flavors or odors, and can be canned for a long period of time. Out of all the options I'd found, this was the most economical, functional for Anything that floats in a canning liquid, reusable, and dead easy to use.

While I appreciate the effort and art of a well packed jar, I am a ham-handed brute with the finesse of a drunk elephant and the patience of a methhead. These are a very good solution for me!

I use a combo of imported grape leaves folded to fit on top and then a 4 oz jam jar filled with brine as a weight.

Yes, if you aren't using any sort of airlock, you'll need to keep it at least a little cracked or make sure you burp it often. Airlocks come in a few different designs but they all are made to let air get out but don't allow air to get in, thus preventing mold from forming. I drilled holes in plastic wide-mouth lids, inserted rubber gaskets, and use brewing airlocks for most of my ferments, but there are store bought versions as well. Amazon has the "nipple" type but I haven't had much success with those. I'm currently trying "Ball" brand fermentation lids on a sauerkraut batch and dill pickle chip batch right now. I can't speak to the quality of these yet but, here's the link to that.

Let me know if you have any other questions, and I'll be happy to try to help.

Mason jars for pickling are pretty cheap at Walmart or Target, etc. I suggest buying a box or two, then buying the weights that fit that size. The cost will really pay off in terms of convenience and making your pickling more successful. These and these are the weights I use.

https://www.amazon.com/Insane-Brine-Official-Danny-Berke/dp/B09MDJCDYD/ref=sr\_1\_1?crid=2YDFPY0RQ082D&keywords=insane+in+the+brine&qid=1652727189&sprefix=insane+in+the+brine%2Caps%2C90&sr=8-1

I meant to reply to you, but I just found the link in the OPs comment history Insane in the Brine: The Official Cookbook https://www.amazon.com/dp/B09DD9T7HF/ref=cm_sw_r_apan_glt_HE69VBGWR8WHZDMMSVR4

Noice! My new cookbook came out yesterday and I have two new senfgurken recipes on there which are killer, if you're interested https://www.amazon.com/dp/B09DD9T7HF/ref=cm_sw_r_cp_apa_glt_XHT3VJCV4E82SP9N4TS0

You could also use calcium chloride found in pickle crisp or some natural alternatives such as bay leaves, grape leaves, or other sources of tannins.

Sure! It's modified off the recipe in Quick Pickles by Chris Schlesinger, John Willoughby, and Dan George
Making 2.5 Liters
* Veg Variety 1400 grams (chop up a mix; my favorite is cauliflower, carrot, daikon radish, celery, one bulb fennel, sweet roasted red peppers)
* spices in a 1 L jar: 1 gram pink peppercorns; 1.5g fennel seeds; 1 bay leaf; 1 clove of garlic, sliced; 1 serrano pepper, seeded & sliced
brine (~2% salinity): 500 milliliters water; 375 ml white wine vinegar; 625 ml apple cider vinegar; 28 g Himalayan pink rock salt
PROCESS
1. Measure the spices into your jars (adjust a bit based on liter jar versus .75 liter jar).
2. Chop all your veggies. I don't bother chopping up the cauliflower too much since I like a big bite there. Mix the veg in a bowl to get it all distributed and then pack in jars.
3. Heat the liquids to a boil and add the salt to dissolve. Pour the hot brine over the veg and allow to cool on the counter. Stick 'em in the fridge when they're room temp.
4. Can be eaten immediately, but it really better as it ages. Keeps for months. My *favorite thing to do is mince up a bunch really fine and eat it on sandwiches with mayo, salami, and mortadella. Delightful!

Eggpod. It only does 4 eggs at a time, but they come out perfect and don’t have to peel, EVERY single time. Little contraption is amazing.

EGGPOD by Emson Microwave... https://www.amazon.com/dp/B08DZQ4WL5?ref=ppx_pop_mob_ap_share

Yeah I have something like these. Except they were like half the price in the store. I think this is basically paying extra for shipping. I like the ones with a grip you can pinch.

Pickup a pack of PH Strips like this...

https://www.amazon.com/Hydrion-Dispenser-0-0-6-0-Ph-Range/dp/B005OD7AEM/

Something that covers the lower half of the PH range.

You are looking for a PH of 3 to 4. I believe the FDA says that under 4.6 is safe for pickled foods.

I test everytime I open a new jar just to be sure.

Fermentation or canning?

If fermentation, you only need two things: This book and one of these fermenters.

Make sure your salt is iodine free.

That’s it!

Recipe here is to just put eggs into jar, cover with hot sauce, end. Since its a 100% vinegar mixture they'll have flavor next day, but 2-3 days medium flavor absorb, and a week they'll be max flavor.

Any vinegar based hot sauce will work, which most all Louisiana style sauces are for hot wings (texas pete, franks, red devil)

Red devil sells gallon sizes for 1$ of the same stuff fransk sells for 3$ for a small bottle so its a lot easier to pickle in bulk with it, but they are all about the same flavor wise.

Spiciness very very mild as the heat of the capsaicin doesnt absorb as efficiently. I've personally been experimenting with adding in habaneros, ghost chilies, and reapers to get a spicier egg, which you can avoid.

Buffalo eggs taste exactly as you'd imagine. I love dipping them in a combo of blue cheese+hot sauce mixed together, putting them on sandwiches sliced up, or eating two for breakfast when im running late in the morning and dont have time to cook.

Edit: Weird red devil seems expensive online, i just must have been lucky in my local area when i bought mine.

If you need a huge container, look into food service containers like this: https://www.amazon.com/Basix-Storage-Containers-Ounce-White/dp/B01H3YNXR2/ref=pd_lpo_79_tr_t_3?_encoding=UTF8&psc=1&refRID=F3SXTQK9ABEGSK9EC780

Personally, I'd keep it simple... beets hold their own and don't need the extra spices. Classic Pickled Beet Slices from The Complete Book of Pickling.

If you're only doing a couple jars, just skip the canning steps and keep them in your fridge.

I have heard that black tea has enough tannins to do the trick, I've even heard of people just adding red wine. I haven't tried either though.

What I'd be curious about though, you can buy pure wine tannin on amazon. Could you just add a dash of this and get the same effect?

Radishes and pickled onions from here. Used diamond regular salt without iodine. Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More https://www.amazon.com/dp/1592336825/ref=cm_sw_r_sms_apa_ndnrxbEMBN6DS

It had white bacteria I cleaned it off and used and when it came back 2 days later was this.