I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!

I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it’s a live fermentation, and will hopefully be full of good probiotics.

What’s your favorite thing to pickle, and in what?

  • tiredofsametab@fedia.io
    2·
    20 days ago

    Cukes and I have run out of places to even pickle them (I need to buy a big crock with a waited thing to keep them below the liquid line).

    Also okra and I’ll probably do some peppers (mostly jalapeños and seranos) depending upon how my harvest is looking.

    I want to do some shelf-stable pickles, but waterbath and pressure canning are both unpopular in Japan so any supplies cost an arm and a leg, especially if I have to import them with the duties and weak yen.