605651 Sat Mar 21 13:51:14 -0700 2009 5 31 Home Cooking 0 4525608 [NOTE: We've moved this digression from a discussion at http://chowhound.chow.com/topics/12949 -- THE CHOWHOUND TEAM] As a side topic, are there significant disadvantages to using plastic buckets and/or food svc containers for pickling? I'm looking to add house-pickled cukes and dilly beans to the menu at our small restaurant, so beautiful stoneware crocks and glass jars aren't really feasible. Evergreengirl mentioned off-gassing. What's that mean? (Obviously, I'm a novice pickler) Sat Mar 21 13:42:03 -0700 2009 171458 eeejo 1 4525696 I have several large one gallon plastic jars that I make pickled vegetables in. They originally contained pickles so I guess they are fine and food safe. Sat Mar 21 14:26:49 -0700 2009 4525608 89493 scubadoo97 1 4525932 It all depends on if you are making "quick pickles" (vegetables are soaked in a vinegar and salt/spice solution for a few days and refrigerated) or "fermented pickles" (vegetables are salted and allowed to ferment for several weeks at room temp then canned or refrigerated to stop fermentation). Crockery or glass fermenting vessels often have a "gutter" that is filled with water and the lid is "floated" on top so that gas can bubble out and allows some minimal air exchange. A pickle barrel lid seals so tightly, I would think that pressure would accumulate and hinder the fermentation. More dangerously, anerobic fermentation can be a very favorable environment for the development of botulism. Several outbreaks of botulism have occurred in the Native Alaskan population since they switched from traditional fermentation methods (hole in the ground) to plastic food containers. Pickle barrels are great for STORING pickles and making "quick" pickles, but I would not ferment pickles in a sealed pickle barrel (may be okay if the lid is not sealed) Sat Mar 21 15:55:01 -0700 2009 4525608 29478 chococat 1 4526068 Outgassing is the release of fermentation gas. It's gotta go somewhere. If your lids are too tight, it can rupture your containers. If you're doing this for re-sale, it may be illegal to re-use pickle buckets as manufacturing containers. The vinegar/salt mixtures can eat away at plastics and some metals. If it were my restaurant, I might be tempted to "show off" the pickling by using very large clear containers. In any case I'd use glass or ceramic containers to make the pickles. Look around your local restaurant supply store; you should be able to get a couple HUGE stainless steel "stock pots" in the 40 or 60 quart size that would do the job well and not cost an arm and a leg... Sat Mar 21 16:43:12 -0700 2009 4525608 225234 KiltedCook 1 4526329 They need to be food-grade plastic buckets, but that seems reasonable...You can buy airlocks and buckets from a home brew (beer) store or online. Sat Mar 21 18:53:00 -0700 2009 4525608 79880 xanadude 1 4526416 thanks for all the good info, yall Sat Mar 21 19:45:12 -0700 2009 4525608 171458 eeejo