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How to pickle anything (no canning necessary)

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

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

COMMENTS POSTEDsort icon

Eggs.

Anonymous

01/28/2015 - 8:19am

I would truly love to know how to make salt-free pickles instead of having to chase around looking for them. Low sodium diet. *sigh*

Anonymous

01/28/2015 - 3:54am

kielbasa, eggs and other meats

Anonymous

01/19/2015 - 6:06pm

Just tried my first pickle recipe today. Like yours, most say to boil the brine first.

My question: Do you let the boiled brine cool before pouring the brine over the pickles in the jar? Or add it hot?

Anonymous

12/21/2014 - 8:45pm

This page doesn't say anything about habaneros or jalapenos. I don't pickle cucumber slices, get with the program.

Anonymous

12/02/2014 - 1:06pm

Pickling onions

Anonymous

12/01/2014 - 3:17pm

I have a recipe for bread and butter refrigerator pickles. What do I need to do to turn this into a regular recipe for canning. The reason is, I want to preserve tnem longer than refridgerator pickles can be used.
Thank you,
Sandra

Anonymous

11/21/2014 - 12:41pm

Pork hocks!

Anonymous

11/10/2014 - 12:51am

Can You tell Me why my dill pickls turn cloudy after a few days. I wash them good, sterylice & have them hot , put lids on them hot & boild in water .

Anonymous

11/07/2014 - 1:52pm

You don't even need to make a brine, I just place the ingredient whether small onions (raw9 or hard boiled eggs (peeled) into the glass, pour over Malt Vinegar, close and leave a few months, nice crunchy spicy pickled onions and pickled eggs to die for. I've made brine before but to tell you the truth the easiest way is the best and you can re-use the vinegar too!

Anonymous

11/07/2014 - 2:00am

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