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/ck/ - Food & Cooking

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9839585 No.9839585 [Reply] [Original]

I want to make some home made pickles, but I'm kind of shit at that kind of stuff. Can I just add some spices to store bought pickle juice and use that to pickle some things? Or even something I could add to the store bought pickles to make them taste better?

>> No.9839591

Fuck all that special shit, just piss in a jar and seal some cucumbers inside it. You'll end up with the same taste anyway.

>> No.9840716
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9840716

the best pickle juice is made using the left over cucumbers from last nights prostate massage

>> No.9840724

Making your own brine is easy as fuck. Literally just salt and water. Spices are great but unnecessary.
DO NOT let the cucumbers stay in the brine too long, though. I made that mistake a few months ago and ended up with pickled that had the consistency of snot.

>> No.9840731

>>9839591
You should really check for diabetes at your hospital if your piss is sweet.

>> No.9840789

>>9839585
You could, but honestly id just buy pickles in the store. Its not really worth your time and effort to do it yourself. Though it can be fun to try it once.

>> No.9841561

>>9840789
I tried it once, and ended up with a toxic vinigary mess.

I'm really just wondering if I tossed some jalapenos into my jar of pickles, will they taste better?

>> No.9841689

>>9841561
actually pickling usually involves the veggie being cooked in the brine when canning it
not sure how it just soaking would work

>> No.9843116

>50/50 water/white vinegar
>salt
>a couple minced gloves of garlic
>pinch of crushed red pepper
>one sliced fresh jalapeño

After 2-3 days of refrigeration it will be the best pickle you’d ever tasted.

>> No.9843149

>>9843116
To clarify- they need at least 2 or 3 days, but will continue getting better every day.

>> No.9843243
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9843243

Easy

Get your cucumbers
15g salt per 2cup water = 3% brine
Put the cucumbers in a mason jar
Add crushed garlic, mustard seed, and literally whatever else you like (peppers for spice, dill for... dill flavor...)
Top and age for 14 days

You can leave it either room temp or in the fridge, but you must burp every single day until those 14 days are over, which basically involves you unscrewing the lid to release the gasses. You'll know you've accomplished this by the "tsst" sound you get when uncapping carbonated things like soda.

>> No.9843253

Ingredients
24 pickling cucumbers (3 to 4 inches each)
Sweet red pepper 1 To taste, sliced
2 heads of fresh dill plant
Garlic 4 Clove (5gm)
Pickling Spices 2 Teaspoon
Alum 1/8 Teaspoon

Brine
Vinegar 1 Cup (16 tbs)
Water 2 Cup (16 tbs)
Pickling salt 1/4 Cup (16 tbs)

*personal addendum 2TBSp of white sugar
Hot Pickled pepper for sweet red.
double the garlic
Don’t use a freaking microwave.


Directions
1 Wash cucumbers; cut off flower end. Cover with ice water, let stand 2 hours.
2 Divide red pepper, dill, garlic, pickling spices and alum between two 1-quart jars. Pack cucumbers into jars.
3 Combine Brine ingredients in 4-cup glass measure.
4 Microwave 10 to 15 minutes on HIGH, or until boiling (about 200° F). Fill jars with hot brine mixture. Cool; cover, and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator. 2 Quarts Pickles

>> No.9843263

>>9843253

This is the best fridge pickle you'll ever taste.

>> No.9843298

>>9839585
>but I'm kind of shit at that kind of stuff.
If you're talking about canning in general, then yeah, there's no help for you.
But other than that, pickling is just putting a bunch of ingredients together.

Get a recipe.

>> No.9843303

How could you possibly be kind of shit at putting vegetables into a jar of salty water and then doing literally nothing for a week or two?

>> No.9843313

Use the right kind of cucumbers, the kind that won't lose their consistency after a month or two

>> No.9843330

probably be better off asking in this thread
>>9838986

>> No.9844434

>>9843243
>14 days
I did like 10 days and mine turned to snot. I was so disappointed.

>> No.9844437

>>9843253
Fuck that