Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

A real pickle question!

I'm making pickled, brined vegetables - beets from the garden - and the recipe says to let the brine solution cool before pouring it over the vegetables in jars. Is it really necessary to allow the solution to cool first? Also, I'd love some opinions on what flavors to add to the jar - fennel, corriander, etc?

asked by Homemadecornbread almost 6 years ago
7 answers 1042 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

You likely want for all the jars' contents to be at the same temp before processing. As for additional flavors, oh yeah! Fennel, corriander, great; dill, even thyme. It's all a science experiment!

4de32233 9b14 42ac bf6a 7a02a8474e54  dsc 0034
added almost 6 years ago

i'm a big fan of tumeric, mustard seed, and garlic too!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

Gosh yes! If you use garlic, be sure to check for accurate processing time - risk of botulism, which would be a little too much of a science experiment.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added almost 6 years ago

I strongly recommend letting it cool because you will get a crisper texture to your vegetables. If the brine is too hot it might cook the vegetables and make the pickles wimpy and slimy.

My favorite homemade pickles have, in addition to the great ingredients mentioned above, at least two jalepeno peppers per jar!

9d20a76e abf5 407c a885 fcdf140176c4  pickles

9142cfce 8a8d 4b50 a71a 180e350c48c4  100 1445
added almost 6 years ago

Mustard seed, coriander, cardamom pods, fennel, plain ol' black pepper, garlic, chili peppers and chunks of ginger are my faves. I agree w/ Anitalectric ... the warm water may make your veg soggy. Better to wait just in case.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 6 years ago

I'm accustomed to pouring hot hot hot brine over the vegs snd spices in the jar. But my husband does a cool or room temp brine with his pickles. Could be an all of the above thing.

Anitalectric, beautiful photo. Your pickles?

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added almost 6 years ago

@Nora. Thanks! Yes. I made those pickles for my Dad last father's day.

I like to do the raw vegetables with chilled brine because they come out so crisp and flavorful. The only downside is that they have to stay refrigerated. But the upside is that they pickle in one night! And I like them ice cold, anyway.

I love that you and your husband both make pickles but they are totally different kinds. What a match made in heaven!