as someone else pointed out, consider freezing in portions. it's the least risky if you have the freezer space.

If you want pickles, you have 2 3 options:

1. quick pickle: mix some vinegar 1:1 with water, enough to cover the peppers in a jar, add seasonings if you want, then leave it in the fridge for a week. Will stay good in the fridge for a month or 2. You could also can this but it doesn't look like you have enough there to merit getting out the canner.

2. Fermented pickle:

   • Do not wash the peppers. Rinse with cool water to get any dirt off, no more. Cut off the stems.
   • Tightly pack the peppers in a clean jar or fermentation crock, just barely cover with water.
   • Pour the water off and measure it in mL.
   • Weigh the peppers in grams and return them to the crock.
   • Sum the mL of water and g of peppers then calculate 2% of that. (water + peppers) / 50. Weigh that much salt, maybe a little more.
   • Put your water in a pot on the stove (with the heat on) and add the salt. Stir and heat until the salt dissolves completely in the water.
   • LET THE BRINE COOL it's imperative that the salt-water mixture (called brine) not be allowed to come in contact with the peppers until it's no warmer than 110°F! Doing so will kill the bacteria living on the surface of the peppers and ruin the whole process.
   • once the brine has cooled, return it to the crock
   • add a few whole mustard seeds or a grape leaf to the crock or jar. This helps keep the pickles firm.
   • if you have something to weigh the vegetables down with (e.g. the weights of a fermentation crock), add that now. If you don't, you can make more 2% salt-water brine, add some to a plastic baggie, and place that in the top of the jar. The peppers need to be completely submerged
   • put the lid on your crock or jar. DANGER: If using a jar, be absolutely sure to check the pressure on the lid several times a day and "burp" it to release the pressure if it has built up. The fermentation process absolutely can build enough pressure to cause your jar to explode and cause injury or even death, it's strongly recommended to use a fermentation crock if you have access to one. They also make special lids for on top of mason jars that release pressure themselves, and can be found at any homebrew store.
   • ferment for 5-10 days, to taste, at room temperature, then move to the fridge and eat at your own pace. Usually keeps in the fridge for 3-6 months.

3. Fermented "green sauce":

   This is a recipe I came up with when trying to make use of green tomatoes. You can do it with just what you have there, but tastes really nice with some tomatillos added. You can do any ratio from all green peppers to all tomatillos or green tomatoes or anywhere in between depending how hot you want it to be.

   • Do not wash the peppers or tomatillos. Rinse with cool water to get any dirt off, no more. Cut off the stems. We're going to cut them up in a minute anyway so if it makes it easier to do that now, that's fine too.
   • weigh the vegetables
   • chop the vegetables finely. You may even want to use a cheese shredder or food processor, we're making sauce.
   • weigh 1.5% of the weight of the vegetables in salt. You really only need 2% (1% now and 1% later) but I always leave myself a buffer. You'll see why.
   • add the salt to the vegetables and mix thoroughly with your hands.
   • add the salted vegetables to your clean crock or jar. Pack the vegetables in tightly, with force! This recipe roughly derives from traditional sauerkraut, where at this stage the cabbage is packed into the crock by beating it with a stick! You don't have to beat it with a stick, but I really get my fist or something in there and push.
   • weigh another 1% of the weight of the vegetables in salt, and sprinkle it evenly over the surface of the vegetables.
   • add the weight or a brine-baggie to the top.
   • put the lid on your crock or jar. DANGER: If using a jar, be absolutely sure to check the pressure on the lid several times a day and "burp" it to release the pressure if it has built up. The fermentation process absolutely can build enough pressure to cause your jar to explode and cause injury, it's strongly recommended to use a fermentation crock if you have access to one. They also make special lids for on top of mason jars that release pressure themselves, and can be found at any homebrew store.
   • ferment for 5-10 days, to taste, at room temperature.
   • remove the weights or brine baggie and pour the fermented vegetable mixture into a blender and blend.
   • when using green tomatoes, I've found that there's still a bit of stringiness to it, so I like to simmer it for 10-15 minutes, adding water to keep consistency as necessary, just before serving. This won't be necessary if just using green peppers or (i suspect, I haven't tried them yet) tomatillos.

If you follow this recipe, the risk of contamination is minimal, but there is a chance mold develops on the surface. The risk of that is much lower with #1 and #3. However, if mold develops on the surface, you must throw out the pickles.

Happy pickling lol

even if it's yeast, you'll never scrape it all out.

I don't see any fuzz or colors....so I'd eat it...but that doesn't necessarily mean it's safe. But it does look like what kahm looks like I think.

yes, marinated mushrooms are usually only preserved by pressure canning

Freeze the mushrooms beforehand to rupture the cell walls, mix with 2-3% salt by weight, continue as usual.

Source: the Noma Guide. They recommend lactofermenting cep, oyster, and chanterelle mushrooms this way for the juice that comes out. Haven't tried it myself, but I plan to next time I see a good deal on some oysters.

brine is a salt-water solution.

1: is it a good idea to pickle eggplant with apple cider vinegar?

My intuition says yes. Why not try it with a small batch?

2: does anyone have any idea what this yummy pickled eggplant recipe could be?

a quick search for "ukranian quick pickle eggplant" and i found this, not sure if that's what you're looking for though and there's not a lot of detail.

---

I'm not sure why there's not a generic recipe for pickling pinned or in a wiki or something in this sub, but if I were going to try to pickle raw eggplant with cider vinegar, here's what I'd do:

• mix up a 3%-acid vinegar-brine with 1% salt. A lot of people here say 50/50 vinegar+water, which gets you 2.5%, but I've seen some sources that recommend 3%, and I always like to play it safe. So, for a simple example, add 300mL vinegar + 200mL water to a pot, (or some multiple of this if you need more) then add 1% of that in salt, which in this 500mL case would be 5g. Heat until the salt dissolves, then cool. With quick/vinegar/fridge/unfermented pickles it's not absolutely crucial that you let it cool before using it, but I still would. Add seasonings, if you want, to the brine before heating, such as peppercorns, garlic, or dried herbs. Mustard seeds (added now) and grape leaves (added when you add the vegetables) are known to improve the texture of pickles.
• slice, shred, or dice the eggplant. The thicker you make the pieces, the longer it will take for the vinegar and whatnot to penetrate the fruit. Shreds will be ready in an hour, tops; 1cm slices might want several days or a week. It's up to you, by taste. Spread the pieces out in a wide bowl or on a plate or cutting board
• weigh the sliced pieces, however much you're going to pickle, then sprinkle 1% of that weight in salt over the pieces. Leave them sit for 15-20 minutes and watch for the pieces to "sweat" -- the salt causes moisture to be drawn out from the inside.
• put the veggie pieces in a jar and sort of push down on them to compress a bit, then pour the brine over.
• put it in the fridge.

you can't

no, really

Fridge pickles are basically foolproof. The low PH from the vinegar makes it impossible for botulism and other scary microbes to grow.

To give you an idea of how not-a-big-deal it is, I do wild-fermented pickles all the time (that is, no vinegar, just 2-3% salt by weight) and cleanliness is really not a concern. You aren't supposed to, for example, wash the vegetables off. Just pull them out of the ground rinse off the dirt (literally so that you don't get chunks of dirt in your food because the texture is unpleasant), add salt, create anerobic environment, done. Within a week, enough glucose has been broken down into lactic acid to lower the PH enough to kill anything nasty.

Fridge pickles skip that step by pre-fermenting the vinegar. So you don't even have that week of competition happening, it's just preserved.

oh, so it's not supposed to be like a long-term curing like with salt pork or smoked pork or something, interesting. I use salt+vinegar brine on meat a lot, but I usually only brine for a day tops, never tried brining for a week! Must be tasty.

I'm sorry, you're pickling pork?

They were thinking of canned green beans that aren't pickled. The acid from the vinegar preserves it, though I've always read 3% (3 parts 5% vinegar, 2 parts water) is recommended, not 2.5% (50/50).

I bet this is a part of why. Walmart is a nightmare to supply.

WAIT an egg is ONE CELL?? That's huge!

lol 

This isn't probably what most people think of when they think of "post-left" but the thing in my head I call "post-left" is about allowing the natural diversity of the way people decide to organize themselves to exist and not trying to think of my goals as being about facilitating the creation of anarchy/communism for everyone but more about destroying systems of oppression which prevent this diversity from existing.

I also liked the quote OP linked to about how framing of left-v-right in language fucks up your perspective.

cool, thanks

5-6% salt.

wow that's really high, do they taste salty?

/me points at username

i didn't know that, got any more reading?

you can't preserve private property or capitalism in general without cops.

🛎️🛎️🛎️🛎️

even for an ancap thats just wild

I mean, we have poor people starving right now. That's the unhopeful future. But they see that as a "lack of opportunity", not systemic oppression, because the system is perfect, so it must be. It's hopeful because it tries to imagine a way "the Right People" can avoid starving by grinding in a video game.

/r/SocialistRA

Advertising Shits in Your Head

oh. that's a weird experiment. huh.

no i meant it wasn't scientists that found that out it was cannibals. POWs and people under siege.