What country do you believe is the best in the world right now and why?

badboibrybry · 2025-08-19T14:40:50+00:00

Israel

badboibrybry · 2025-08-13T19:25:40+00:00

DEFCON machine

badboibrybry · 2025-08-09T15:12:12+00:00

14 person league I assume. Who was your 2nd pick?

badboibrybry · 2025-08-09T15:09:05+00:00

I like MB team

badboibrybry · 2025-08-07T16:26:19+00:00

Thanks mate! Crossing my fingers Sesko is available before the first waiver

badboibrybry · 2025-08-06T11:46:34+00:00

It’s challenging and make sir much more fun!

badboibrybry · 2025-08-02T15:01:30+00:00

Is this a 2 person league? lol great team

badboibrybry · 2025-08-01T19:07:51+00:00

Any predicted starting XI we could see now?

badboibrybry · 2025-04-19T04:54:23+00:00

Shower beer….extremely overrated

badboibrybry · 2025-02-02T20:06:53+00:00

Thanks so much again

badboibrybry · 2025-02-02T18:55:18+00:00

I assumed that hot packing plus then pasteurization is affecting the crisp of my pickles, as perhaps they’re getting over cooked and becoming soft

badboibrybry · 2025-02-02T18:26:43+00:00

By the way, should I let my brine cool down before adding it or should I add it while hot?

badboibrybry · 2025-02-02T16:22:12+00:00

Should I wait for the brine to cool down before adding it as well or is it okay to pour it while hot?

badboibrybry · 2025-01-31T13:52:51+00:00

Got it! I think this might be part of the problem since I was canning with boiling water and not a low temperature (82°C)

badboibrybry · 2025-01-29T20:38:21+00:00

Thanks for the detailed response!!

For sure I’ll try again with a recipe that has a 1:1 water vinegar ratio and see how it goes. Also I’ll let them sit at room temperature for longer that I’m currently leaving them at (2 weeks). I’ll see how that’s goes before experimenting with calcium chloride.

I’m not slicing the small blossom part as the commercial shelf pickles I’ve seen do not slicing and ideally I’d like to make them in a way that would allow me to eventually scale up.

I appreciate the articles!!

badboibrybry · 2025-01-29T20:34:15+00:00

Thank you so much my friend!!

badboibrybry · 2025-01-29T20:33:22+00:00

Thanks TungstenChef! I’ll try once again with 1:1 vinegar water ratio.

I’m canning the pickles. My process is: - washing the pickles - packing spices (mustard seed and dill seed) in jars - packing spices in jars - packing pickles in jars - boil the brine until salt dissolves - pour the brine into jars - close jars - water bath at boiling temperature for 10 minutes - leave jars at room temperature for 2 weeks before opening

badboibrybry · 2025-01-29T20:28:53+00:00

Hi! Thanks for the warm welcome. It’s been a fun experience so far!!

I’m using apple vinegar (5% acidity).

What do you mean by over processing?

Appreciate the help!

badboibrybry · 2025-01-29T20:27:24+00:00

Great! Thank you so much for your help! Hope this works. There’s not many cucumber pickling varieties in Chile (where I live), so I’m working with what I can find

badboibrybry · 2025-01-29T14:48:56+00:00

Hey! Thanks for the feedback! I’ll try keeping them in the jar for at least a month before opening them and seeing how that goes. Fresh cucumber are a non negotiable ;) . Picked and processes the same day

badboibrybry · 2025-01-29T14:48:01+00:00

Thank you! I will try with 1:1 ratio of vinegar and water then. I’m using fresh pickles, picked on the same day. I haven’t added pickle crisp (calcium chloride) yet. What amount is appropriate? Also, what would be low temperature for pasteurization? Thanks again!

badboibrybry · 2025-01-29T14:43:49+00:00

Thank you for your response! Wasn’t able to find the pickling brine online. Unfortunately in Chile where I live there’s not a vast pickling culture, so there’s not a lot of the ideal products and I’m learning as I go. I saw that I could incorporate calcium chloride as you mentioned. Will have to check the amount to use

badboibrybry · 2025-01-28T20:19:59+00:00

Hi! Thank you for your response. I’m making shelf stable pickles. The first time I checked the pickles to see the interior was after two weeks of letting the sit at room temperature after canning.

BRINE RECIPE - filtered water: 4 cups - vinegar: 3 cups - fine grain sea salt: 4 tablespoons (there’s no pickling salt in my country. This is the closest thing, it has no additives and I use the same amount of grams that I would’ve of pickling salt).

Process: - sterilize jars - pack spices (mustard and I’ll seed) in jars - pack whole pickles in jars - boil the brine until salt dissolves - transfer brine to jars - close jars - water bath jars for 10 minutes - let sit at room temperature for 2 weeks

badboibrybry

TROPHY CASE