What should I store in a 1 Gallon (3.7 liter) Pickle Jar?

cross-posted from: https://slrpnk.net/post/21002820

cross-posted from: https://slrpnk.net/post/21002819

Two weeks ago I bought a gallon of pickles, because I thought: Oh, that'll last me a while and its only $7 and I can use the jar for something after. It did not last me a while, but I can still use the jar IG. The only remaining decision is what for? My thought is to store beans in it (so that the beans don't have to be stored up high to be away from mice and so I can do a custom blend more easily, and then if I got a second gallon jar (of pickles or otherwise) I could use that as a dedicated bean soaking vessel, which would make it easier to remember to get beans soaking) or use it for making/storing lemonade (tight sealing lid makes the mixing easier, I can just shake it.) But I wasn't just going to commit to something without asking for recommendations.

Before you ask, no, there's no chance I'll use it for making pickles, I would never want to make that many at a time (though I definitely will get a smaller pickle jar for making fridge pickled onions).

Enkers 11 points 2 years ago

It looks like it'd be the perfect size to store cucumber slices, fresh dill, garlic cloves, salt, mustard seed, black pepper, red pepper flakes, a few cloves, and bay leaves.

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Beastimus 8 points 2 years ago

So, pickles...

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Enkers 7 points 2 years ago

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Chronographs 11 points 2 years ago

Rainbow Dash figurine?

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Delta_V 6 points 2 years ago

kimchi

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driving_crooner 4 points 2 years ago

Air.

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Beastimus 7 points 2 years ago

Its already doing that.

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driving_crooner 7 points 2 years ago

Keep it going champ!!

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Gnugit 4 points 2 years ago

Salvaged nuts and bolts

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SreudianFlip 1 point 2 months ago

From experience, don't use glass for that.

Lots of large plastic containers are available for that kind of reuse.

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jerkface 3 points a year ago

Make sauerkraut.

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Beastimus 2 points a year ago

I'll do that eventually (I like sauerkraut, but the store bought stuff is almost universally underwhelming on this side of the Atlantic, I've had it good like one time outside of Germany), but I'll have to get another smaller jar, this one would make an obscene amount.

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jerkface 2 points a year ago

This is the jar I use. It takes one big cabbage and one little one.

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Beastimus 2 points a year ago

Actually, by big cabbage, what kind of weight are we talking about?

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Beastimus 2 points a year ago

Really? Neat, I'll do that eventually.

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Beastimus 3 points 2 years ago

One fairly significant one I saw somewhere else is to use one (a smaller one than this probably) as a mini-pot for like herbs and stuff. Definitely gonna happen eventually.

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ocean 2 points 2 years ago

Kombucha

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unce 2 points 2 years ago

Make a gallon of mead!

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Beastimus 2 points 2 years ago

I don't drink, but this would be perfect for that.

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ferric_carcinization 1 point 2 years ago

You can stop the fermentation whenever you wish. If fermented for about a week IIRC, it only has a negligible amount of alcohol and is often drank by children.

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Beastimus 2 points a year ago

For context, often drank by children where? Because that feels like important information, I only know mead as an alcoholic drink. Also, that feels like it would be a lot of work relative to the end product if you weren't making an alcoholic drink, though TBH I only know like the basics of the process. Still sounds like a great idea, just, probably for someone else.

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ferric_carcinization 2 points a year ago

The practically non-alcoholic mead is called sima here and as it's traditionally drunk around may day, it's pretty much in season now.

I don't know how it compares to real mead, but from what I remeber, it shouldn't be too troublesome to make.

If I remember correctly, you let lemon slices sit in hot water & honey for a while, then put the solution in a large, empty soda bottle with some raisins & a bit of yeast. Put the bottles in the fridge. It's ready when the raisins float to the surface. Though I'd recommend following an actual recipe.

I don't know how much alcohol homemade sima usually has, but commercial simas range from 0-0.8% from what I've seen, so the same as alcohol-free beers.

Of course, it can have a lot more if you add enough yeast and allow it to ferment, or less if you drink it the next day.

In the end, it depends on why you avoid alcohol. You won't get drunk no matter how much sima you drink, as long as you use a reasonable amount of yeast. But, if you have a bad liver or are on medictions, you should probably abstain.

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fubarx 1 point a year ago

I use these to store used hot cooking oil after cooking. That way they don't clog the pipes. When they fill up I take them down to a place that recycles cooking oil into biofuel.

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nokturne213 1 point 2 years ago

I love these for suntea.

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tetris11 1 point 2 years ago

Gallon of PCP?

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Beastimus 3 points 2 years ago

I don't know what you mean by PCP, I looked it up and didn't get any results that make sense.