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

  • @[email protected]OPEnglish
    12•2 months 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

    • @grueEnglish
      3•2 months ago

      Sounds like there’s a pressure canner in your immediate future.

  • @j4k3English
    3•2 months ago

    What are you putting with the garlic?

  • @LemmySoloHerEnglish
    3•2 months 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.

    • @[email protected]OPEnglish
      3•2 months 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

      • @LemmySoloHerEnglish
        2•2 months 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.