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How to pickle anything (no canning necessary)

By Matthew Thompson, July 26, 2012 - 1:15pm

Matthew asks: What would you like to learn to pickle?

COMMENTS	POSTED
The old fashioned kosher pickles with dill & garlic. They were made in crocks, plate weighed down the ingredients and left at room temperature. Took about a week and then you put them in jars & in the refrigerator. — Suzette_7	06/04/2013 - 5:54pm
Bread and butter pickles! — Anonymous	05/10/2013 - 9:29am
can you pickle/can seafood for example: scallops,crab/lobster meat,fish,clams, oysters, gator meat. Thank you for your help.Pamela — Anonymous	05/09/2013 - 8:09pm
When I was growing up my Dad used to pickle the venison hearts from the deer which we shot in the fall. How about recipes/instructions for that? — Anonymous	05/09/2013 - 2:35pm
watermelon pickles — Anonymous	05/09/2013 - 9:43am
I make prize winning pickles, dill pollen added is great and when canning to keep longer, use pickle crisp granules. — Anonymous	05/09/2013 - 9:30am
According to everything i have seen, you are the closest to what i want to do. My ultimate goal is to be able to preserve in 5 gallon buckets. I know at times the air will get warm, so will the juices. In 5 gallon pails, i am looking to prep / pickle cabbage, string beans, kale, nappa and pak choi, radishes and turnip, carrots are a maybe.. my email is nocrappyemails@gmail.com Thanks Mike — Anonymous	04/16/2013 - 8:01pm
Radishes — Anonymous	03/16/2013 - 11:01pm
Green chiles - no canner. Would just sugar and apple cider vinegar work? Heat the brine to boiling and then pack chiles in jars and pour the brine over. Refrigerate. — Anonymous	08/25/2012 - 2:33pm
jalapenos — Anonymous	07/27/2012 - 5:36pm