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=2Firm#48959410)

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=2Firm#48958800)

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=2Firm#48958833)

What’s your favorite things to pickle, friend?

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48958824)

https://ibb.co/6JRVKDMd I made a recipe recently: carrot sticks, apple cider vinegar, water, Serrano peppers, turmeric powder, fresh ginger, dil. One of the best carrot ones I’ve made.

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48958859)

Ty for reminding me. Haven’t done this in awhile.

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48958844)

Enough said

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48958928)

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=2Firm#48958947)

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=2Firm#48959025)

https://ibb.co/rKvzWL1g

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48958989)

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=2Firm#48959219)

https://imgur.com/a/MG4Q7nz

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48959171)

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=2Firm#48959247)

The thing about pickles though is you have to move fast. I let sauerkraut go at least 30 days, but pickles only take a day or two to get funky, then you need to refrigerate them and stop the fermentation before it gets out of control. I think 2-3 days is the sweet spot.

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48959262)

hey--wait a minute...

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48966751)

You raising chickens?

(http://www.autoadmit.com/thread.php?thread_id=5729564&forum_id=2Firm#48976747)