I started making my own pickles last year and I've been hooked ever since...I'm hoping these will last at least a week or two😄

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[–] 4 points 4 months ago (6 children)

Just started pickling. Experimenting with cucumber spears, small white onions, garlic cloves, and fresh dill. In vinegar (50/50 white and Apple) instead of salt brine.

Going to try letting it ferment a bit, sauerkraut-style, and see how it turns out. Really easy.

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  • [–] 3 points 4 months ago (4 children)

    Sauerkraut and kimchi aren't too hard, either! Although the last time I made sauerkraut, the entire apartment smelled like it...

    Pickled carrot and daikon is also good if you like a banh mi.

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  • [–] 3 points 4 months ago (2 children)

    This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.

    Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!

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