My neighbor just gave me these chicken eggs that he pickled himself. Says they are shelf stable but I'm having a hard time believing that. Opened it today to see that one of the eggs was touching the lid and had this black spot.

I'm assuming its trash, but you never know... so I'm asking you gurus. Thanks a lot in advance.

I used yellow mustard seed, black pepper corn, red pepper flakes, garlic and dill.

Added sweet yellow bell pepper, and purple onion.

3 eggs each jar.

I'm excited!!

I tried these before. With less equipment. A random jar, No weight and only inaccurate mechanical scales. With a 2% salt solution.

I was told to use digital scales. Ensure they're fully submerged, And use a 3% salt solution instead. This time I've used digital scales, A 3% salt solution, An actual fermentation jar, And that glass inside as a weight to ensure nothing comes above the water.

So why the fuck are they going mouldy again? I even tasted one yesterday and it tasted very salty. So mould shouldn't be able to fucking live there. This is my second pack of mini cucumbers I've fucking wasted

Added ghost peppers this time in hope to infuse some spice into those eggs.

Right. I want an exact fucking tutorial word for Goddamn word on how to ferment cucumbers with this fucking thing. I've wasted 2 fucking packs of mini cucumbers now and I've fucking had enough

I did my first batch of jalapeños following a simple recipe I found online that included putting garlic cloves in the batch. Absolutely love them, and basically put them on everything I eat. I am looking to further that recipe by adding in some more things.

Looking for suggestions on what else I can add to create even more flavor, but also versatile enough to put on a wide range of foods. Appreciate the help!

I think pickling in pre-made seasoning blends is a crazy hack that more people need to do.

Tonight we made "Not an Arizona Burrito". The Arizona burritos i had (in Nebraska lol) were just chunks of basically breakfast potatoes and some form of cheap, seared meat. It was a great comfort food tbh.

So we did a version with whatever we had. Old, freezer burnt flank steak, icy frozen fries, a huge onion, a partial jar of clumpy fajita seasoning, and the star: taco pickled peppers.

It lifts the heaviness of potatoes, counteracts the dry of tortillas, cuts the fat of steak and cooking in oil. Tbh the peppers tasted like nothing fresh, weren't right for snacking as pickles, didn't fit on most sandwiches but DANG they found a place here!

Ingredients:

36 eggs

6 habaneros

2 jalapeños

1 bunch of scallions

1 whole bulb of garlic

8 sprigs of fresh dill

1/3 cup of mustard seeds

3 cups of water

3 cups of white vinegar

1 and a half cups of sugar

The objective, 12 eggs per jar, 12 jars. I want to give them at gifts at the start of the year. I want them to be as spicy as possible. I have experimented before, but it has been a few years. So here are the questions:

Brine: ratio of white vinegar, red wine vinegar(usually i do like 10%) and water?

Additional ingredients: what are the best peppers to use? I do want to throw in garlic and onions(purple?)

The eggs: i want a semi solid yolk, with the white part being able to absorb the flavor. How long do i boil before putting in a cold water bath?

Salt: which type and how much?!

All your advice is appreciated.

Cauliflower with two cloves of garlic per jar, a dash of red onion, black pepper and dill. Used 1:1 water and 5% vinegar. I'll leave them for one week in the fridge and then have a test.

Pickled cherry tomatoes, with garlic, dill and peppercorns

First time trying to make a lactose fermented hot sauce and I can’t tell if this is mold or if this is normal. Don’t want to kill people lol

Hi guys! A few years ago, my parents brought me these pickled eggs from Amish country that had little beets in the jar too! I cannot stop thinking about them. They were so delicious and crunchy. I’ve tried getting pickled beets numerous times since but they’re always all soft and lame. I also tried making them myself but they weren’t as good. Does anyone know any good recipes for pickling fresh beets that maintain the crunchy texture?

If it helps, I plan to use an apple cider vinegar based brine, sugar, and some mulling spices. I’m going for a slightly sweet, cider-y kind of flavor. Thanks so much!

I made these quick picked onions about 2 weeks ago, using a 1:1 water vinegar ratio with sugar and salt, and they’ve been stored in the fridge since then. I’ve made pickled onions before and haven’t noticed this sediment before. Google says may be normal, may not be?

it’s my first time making pickles and i’m not sure if they look good or not! made with salt and not vinegar

As easy as boiling vinegar with water and pouring it on stuff and then never looking at it again! Yes I did eat half the jar the very first day.

Faithful to the original recipe besides a couple of small substitutions: andouille and serranos tough to find in the UK so instead we pick Polish hunter’s sausage and supermarket red chillis. Darker than most due to subbing in ancho and chipotle flakes for the red pepper.

Hello! I made heavy teach eggs on Saturday, followed the recipe exactly. However, I've noticed solidified fat from the sausage has settled on the surface of the brine following refrigeration. Will this fat cause them to go mouldy?

(Sorry for the terrible pic)