Pickle something in vinegar brine - PEP BB Food.sand.vinegar

I offer a sacrifice of giardiniera to please the PEP gods.

I used this recipe:
https://www.daringgourmet.com/homemade-giardiniera/

Hey skip team! My sunchokes aren't storing well. So I'll try pickling them. I used this recipe: https://www.tastingtable.com/cook/recipes/pickled-sunchoke-recipe-jerusalem-artichoke-homemade-pickles-the-dabney-dc

I sliced them and made the brine while they soaked in salty water. I didn't have enough fridge space for them all, so then I water bathed them. Today, two weeks later or so, they taste great!

Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.

Aurora House wrote:Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.

New qt dill instead of ginger after a couple days fermenting I'll try canning this batch. Still ? About reusable lids.

Here at permies we try to avoid using plastic anything. However, I don't see anything in the requirement for this BB excluding plastic lids so I think it would be certifiable.

I pickled figs by substituting sugar in the recipe with honey, and it was 2-1 organic (with mother) apple cider vinegar to honey, with plenty of pickling spices (cloves, cinnamon sticks, star anise) and slices of lemon. It's been over two years now and the figs taste better all the time.

My pickling cucumbers are finally producing, so now I can finally start to satisfy my husband's need for pickles.

I'm following this recipe: https://www.ballmasonjars.com/blog?cid=dill-pickle-recipe with a minor modification- some cut pepper to add some extra spice.
It calls for:
4 lbs pickling cucumbers (about 16 small to medium)
3 cups sugar
2 Tbsp salt
6 cups vinegar
2 Tbsp Ball® Mixed Pickling Spice
Green or dry dill (1 head per jar)

I'm also reusing some of my many jars, the big one is a quart and the shorter two are pint sized. I ultimately did not have enough jars, so I used the extra cucumber and pickles for a salad later.

Veg about to be prepared, about 4.5 pounds of cucumbers and a handful of shishito peppers.



Filling the jars with veg, then filled with the brine after this was taken.


Fresh into the bath


Done

Aurora House wrote:

Aurora House wrote:Carrots to fill a jar, apple cider vinegar 1/4c, ginger 1in, salt 1tsp, water to cover carrots
? On the no plastic the lid on the left is standard canning lid- use once then throw away. On the right a reusable lid made by tattle- reusable gasket lasts about 10  years plastic supposed to be forever. For this bb I'm willing to use the one and done to qualify for using no plastic, but when I run out I'm switching to the plastic reusables and never looking back. No plastic is a noble goal but that lid will save $ and garbage space which makes it more Premi in my book. yes I know its not yet complete, I'm giving the couple of days fermentation for an answer to do I have to use my disposable metal lid or can I use my reusable plastic canning lid.
Well I have gotten no response yet about reusable lids so here's a picture of me using one.

New qt dill instead of ginger after a couple days fermenting I'll try canning this batch. Still ? About reusable lids.

3rd quart https://traditionalcookingschool.com/food-preparation/lacto-fermented-carrot-sticks-gut-healing-probiotic-snack-for-kids/?pk_vid=506c5ef10e11444a16614302981ef7ac

I discovered purslane this year and went crazy making pots of this easy to grow and propagate plant. I love the taste and eat it every day pretty much and wanted to try something else with all my surplus.  I also wanted to do my first badge bit so this worked out perfectly.





I tried two different ways, two jars (I only had pints so I did two of each to make a quart). One way, according to the recipe on this website (https://homespunseasonalliving.com/pickled-purslane/) and a second way doing a full water bath which I will demonstrate here. I followed the instructions on the links provided, such as https://www.ballmasonjars.com/water-bath-canning.html, and I did it for 10 minutes at a full boil and let it cool. The only other time I have tried canning I was making jelly and I only got some of the jars to gel.



This was basically a new experience for me and I couldn't find any full water bath instructions for purslane specifically but it does taste acidic and it is put in a 50/50 vinegar and water solution with a measured amount of salt. I also used all the pickling spices recommended on the first webpage including the chili and ginger.


I can't wait to try it and I will update this post with the results. All of the tops successfully sealed including the two that I only put hot brine over but those two remain in the refrigerator while the two with the full water bath have been kept at room temperature. I am interested to note the  differences in flavor and texture.

My cucumbers have not done well this year! But my zucchini is rolling out lots of veg. SO I'll make zucchini pickles. Here is the youtube video I used with the recipe: https://youtu.be/M0cJAhBeCz4
I made enough brine and cut up enough zucchini for 4 quart jars of pickles. The garlic and dill are also from my garden! It needed a 25 minute water bath for my altitude. I can't wait to see how they turned out. Sure, I can bottle it right, but will my family like it? That's the real test!