Pickles?

xtsho

xtsho

Well-Known Member
In decades of using jars I have never had any pickle smell. I just wash the jars and lids in the dishwasher before using. All the jars and lids I'm using I've been using for years. I've never washed them out since I started using them. They all smell like weed and the insides are coated and most have a very visible layer of trichs on the bottom.

I do have jars that smell like pickles but that because they're full of fermented pickles.
 
LeastExpectedGrower

LeastExpectedGrower

Well-Known Member
xtsho said:
In decades of using jars I have never had any pickle smell. I just wash the jars and lids in the dishwasher before using. All the jars and lids I'm using I've been using for years. I've never washed them out since I started using them. They all smell like weed and the insides are coated and most have a very visible layer of trichs on the bottom.

I do have jars that smell like pickles but that because they're full of fermented pickles.
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Mmmmmm...Pickles. Who doesn't like pickles.

Pickles1.jpg

Pickles2.jpg

I'm going to start a batch of sauerkraut tonight, as well as start 'pickling' a brisket (corning) for a pastrami I'll be smoking in a few weeks. This weekend I'll be starting to ferment hot peppers for sauce too.
 
xtsho

xtsho

Well-Known Member
LeastExpectedGrower said:
Mmmmmm...Pickles. Who doesn't like pickles.

View attachment 5207986

View attachment 5207987

I'm going to start a batch of sauerkraut tonight, as well as start 'pickling' a brisket (corning) for a pastrami I'll be smoking in a few weeks. This weekend I'll be starting to ferment hot peppers for sauce too.
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I corn my own beef and smoke my own pastrami as well. I didn't can any pickles this year I just made fermented ones.

 
LeastExpectedGrower

LeastExpectedGrower

Well-Known Member
xtsho said:
I corn my own beef and smoke my own pastrami as well. I didn't can any pickles this year I just made fermented ones.

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That looks perfect.

I'm going to have a few old friends over in a few weeks and we'll treat it like a fall BBQ. The dry Irish stout I put up a few weeks back should be ready, I have fire for the fire-pit and I'll get the smoker going around midnight the day before to get the brisket done by early afternoon. I also bake bread (I'm apparently a home-economics polymath), so I'll have that on hand for sandwiches as well as pickles, and kraut and a few other things.

I've always just smoked the brisket, so this is my first corning/smoking, so that'll be fun.

Also, none of the people coming over know I'm an 'inside gardening' hobbyist as well...
 
Funkentelechy

Funkentelechy

Well-Known Member
I like these silicon Mason jar lids https://masonjarlifestyle.com/product/leak-proof-food-safe-silicone-sealing-lid-liners-regular-mouth-mason-jars/ they are BPA-free and don't have any smell/taste.
Standard Mason jar lids are designed to be sealed under vacume and only be used once, over time they lose their sealing ability. The gummy ring on standard lids wears out and gets little bits of pot and trichomes stuck to them that get stale over time. I don't like the idea of transferring stale flavors to new batches of pot, so I wash and boil the jars every time I fill them, and I used to replace the lids every time I refilled a jar. These lids can be used over and over again and don't lose sealing ability after multiple uses. I can just wash and boil the lids and jars and reuse them without any deterioration to the sealing capability of the lids.
New jars and lids always have a smell and have to be thoroughly washed and boiled before being filled.
 
PopAndSonGrows

PopAndSonGrows

Well-Known Member
Funkentelechy said:
I like these silicon Mason jar lids https://masonjarlifestyle.com/product/leak-proof-food-safe-silicone-sealing-lid-liners-regular-mouth-mason-jars/ they are BPA-free and don't have any smell/taste.
Standard Mason jar lids are designed to be sealed under vacume and only be used once, over time they lose their sealing ability. The gummy ring on standard lids wears out and gets little bits of pot and trichomes stuck to them that get stale over time. I don't like the idea of transferring stale flavors to new batches of pot, so I wash and boil the jars every time I fill them, and I used to replace the lids every time I refilled a jar. These lids can be used over and over again and don't lose sealing ability after multiple uses. I can just wash and boil the lids and jars and reuse them without any deterioration to the sealing capability of the lids.
New jars and lids always have a smell and have to be thoroughly washed and boiled before being filled.
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JEEZUS CHRIST those are expensive. a 12-pak of regular wide-mouth lids is like 3 or 4 dollhairs.

Those are cool though, but DAMN
 
Funkentelechy

Funkentelechy

Well-Known Member
Yes, they are it's true. But, they can be reused which recovers some of that cost if you are like me, and replace the standard lids every time, which can get expensive too over the years.
 
trippsy25

trippsy25

Well-Known Member
www.allbud.com

Pickle | Marijuana Strain Reviews

Pickle is a mild choice for treating chronic pain, anxiety, low mood, and muscle spasms. It's apparently a sativa-dominant hybrid, at least judging by its mostly cerebral effects, but its exact genetics are largely a mystery. The THC levels in Pickle are also hard to verify, but there's little pu...
www.allbud.com www.allbud.com

?

But seriously, this thread makes me laugh. Such an unfortunate problem to have and a weird flavor to end up with.
 
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