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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[–] 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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