You’re insane if you’re not making your own pickles
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Date: May 24th, 2025 6:33 PM Author: Histrionic space
Completely agree.
I grow my own cucumbers, slice them on my mandolin, and then pickle them. Nothing beats my pickles. Nothing.
Except maybe my sourdough: https://i.imgur.com/bZ59IR3.jpeg
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48959410) |
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Date: May 24th, 2025 2:17 PM Author: walnut candlestick maker
Cr it’s super easy to make
I’ve done “lacto fermentation” before, and it’s good, but a bit of a pita, wait too long.
Been just making quick fridge pickles recently and it’s 180.
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48958800) |
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Date: May 24th, 2025 2:32 PM Author: walnut candlestick maker
Cr
I like doing that. You can play w flavors and colors too. I’ve made pickled beets, then used same brine to make cucumber pickles and celery.
Jalapeños and garlic in pickles is 180 too.
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48958833) |
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Date: May 24th, 2025 2:53 PM Author: walnut candlestick maker
9573635737725648
Have you tried doing it with oil? Takes a few weeks, but also 180
Have to use dried peppers, not fresh, of course
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48958947) |
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Date: May 24th, 2025 3:08 PM Author: walnut candlestick maker
https://ibb.co/QvQsm4tx
I have some fresher ones and some that are several years old, where just a few drops are enough.
Also, I haven’t done this in a long time, but dropping some dried habaneros in vodka ’makes it insanely hot, so you have to mix w something else.
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48959025) |
Date: May 24th, 2025 3:00 PM Author: walnut candlestick maker
Side benefit: tastes great in vodka
https://ibb.co/rKvzWL1g
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48958989) |
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Date: May 24th, 2025 4:43 PM Author: walnut candlestick maker
https://www.kroger.com/p/claussen-kosher-dill-pickle-wholes/0004470009200
Ingredients
Fresh Cucumbers, Water, Distilled Vinegar, Salt, Contains Less than 2% of High Fructose Corn Syrup, Dried Garlic, Calcium Chloride, Sodium Benzoate (to Preserve Flavor), Spice, Mustard Seed, Natural Flavor, Dried Red Peppers, Polysorbate 80.
https://www.cancer.org/cancer/risk-prevention/chemicals/benzene.html
https://pmc.ncbi.nlm.nih.gov/articles/PMC9003278/
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48959219)
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Date: May 24th, 2025 4:16 PM Author: indigo location private investor
Rate mine:
https://imgur.com/a/MG4Q7nz
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48959171) |
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Date: May 24th, 2025 5:07 PM Author: walnut candlestick maker
180
That’s lactose fermentation right.
I think I’m not patient enough to wait 4-5 days.
I did it a few times, and I know it’s really good for your stomach but the fridge pickle tastes just as good, and takes less than a day to make. Also don’t have to worry about exact salt ratio and having everything covered w liquid and taking care of off gassing etc.
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48959247) |
Date: May 28th, 2025 1:18 AM Author: Bat-shit-crazy cruise ship
sounds like tedious bullshit for dumb kikes with shitty taste in food
hey--wait a minute...
(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2...id.#48966751) |
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