La Guiri

I'm undecided about #pickling.

It's not really a time saver, like sauces, and they can't be a staple because of the salt and sugar involved.

I like to keep red onion in the fridge, so I could take the next step and sterilise some jars.

I really like to do this recipe with zucchini https://www.justonecookbook.com/spicy-japanese-pickled-cucumbers/ and I know it tastes perfect and fresh after two days. I could do a 400ml jar at a time to keep in the fridge.

And I might try to do a batch of bread-and-butter pickles just to learn the technique. I'd like something mild and not too salty.

#canning

Jun 12 at 8:29pmWeb
Show threadteresa_athomeJun 12

@laguiri I treat pickles like other condiments and worry less about the salt/sugar content than with other foods because they will never be the focus of a meal.

I make a jar at a time, which is what I do with mustard too. (I use to can pickles, and make big batches of brined pickles, but I never eat a big batch fast enough, let alone eating a variety of pickles in big batches before they start degrading badly and end up as compost.) Making them as I go works better for me.

Show threadLa GuiriJun 12

@teresa_athome right, what I was trying to express is that for me, canning is a timesaver (make sauces when on holidays to use in winter) or a money saver (to keep cheap summer produce before the price doubles), and pickling doesn't do either so it's just a treat.

How long do your refrigerated jars last?

Show threadteresa_athomeJun 12

@laguiri I try to only make what I'll eat in 2-3 months. But if you use standard concentrations of brine for natural fermentation or canning they should be OK for a year.

(I used to can them, but reached the conclusion that it didn't pay off because I don't eat them fast enough. I still use the same brine solutions, I just make a tiny batch and stick them in the fridge instead of processing them.)