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#41 |
YNWA
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I use kosher salt.
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#42 | |
Grrrrrr
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If you are going to wall-mart, just grab a box of the Morton's canning and pickling salt it has no additives whatsoever. Comes in a green box, it's cheap too, less than $2 for 4 lbs IIRC. You don't have to use dill weed (leaf), you can do the whole thing with dill seed. On the leaves - you can also use blackberry or rasberry leaves, just don't use too many as they have a stronger flavor. The leaves are there to provide tannins to keep the pickles somewhat crisp. Remember, there are so many variables in this type of fermenting of foods that sometimes things will go better than others. It might take a few tries to get things the way you like them but the results are totally worth it. |
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#43 |
I'm nuts for the place
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Awesome. I have tons of raspberry plants around my yard. I'll just grab some leaves off of those.
Yep, dark blue box for the morton kosher salt. I'll pick up the pickling salt.
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#44 | |
YNWA
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__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#45 | |
Grrrrrr
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But fermenting is a different process. The additives are going to behave differently under these conditions where we are using live bacteria to sour the cucumbers. |
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#46 | |
YNWA
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Thanks for the clarification.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#48 |
I'm nuts for the place
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Me too. My kids LOVE pickles, so they disappear fast. Hoping they like these too.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#49 |
Anything can go wrong
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I've made a few batches of dill pickles and use the pickling salt, works like a champ. If you like a little spice, cut up a jalapeno and put 4 slices in the bottom of the mason jar before you load in the pickles
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#51 |
I'm nuts for the place
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Made the first batch last night.
Tried one at like 5 this morning. BAM got hit with a huge blast of tang/flavor. I'm guessing they only get stronger. I may add a little more water to tone it down a little. Beause honestly, I can't remember for SURE putting in 1.5C water (I halved the recipe due to the amount of cucumber slices I wound up with).
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#52 | |
Grrrrrr
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Unlike fermented pickles which will continue to get more sour as they sit in the fermenter because the live lactobacillus will continue to make the brine more sour, vinegar pickles typically won't get any more sour once the flesh is saturated because the brine is at a fixed / constant pH. For thin slices, this can occur in a little as a few hours, especially if you used boiling brine. You don't want to take the acid level down too low as you need to have a certain acidity and saline level when making refrigerator pickles so that they absorb the herbs/spice flavors, don't become unsafe to eat through bacterial contamination, and are preserved. 1:1 with typical distilled white vinegar is already getting low, a bit more water is probably ok, but a lot would turn these from pickles to cucumbers in spiced water. Besides water dilution, you can also add white sugar to the vinegar-salt brine to cut the bite. |
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#53 |
I'm nuts for the place
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Thanks for the input. Yeah, brought the brine to a boil before adding. I may add a tsp of sugar or something. I'll see how they are when I get home.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#54 |
Guest
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Homemade pickles are great, we do lots of Cukes, Zuchinni and our favorite...
Pickled Green Tomatoes!!! Use any recipe that works with a cuke will work with a tomato |
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#55 |
I'm nuts for the place
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I've been pickling green beans lately with this same recipe, except I sub jalapeņos for the peppers. Everyone loves them!
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#56 |
I'm nuts for the place
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Still been making these constantly. Switched back to cucumbers as my kids like them better than the beans.
Quick question regarding the brine: When I make a batch of pickles, I let them sit overnight, then start eating the next day. A jar never normally lasts for 3-5 days after. Can I just dump the brine back into the pot, boil, and reuse? I'm sure the spices will lose a little strength. Just more of a safety question really. On the other hand, it only takes 15 minutes to throw everything together, and the brine is pretty cheap... Just thought about it today. Made a jar of slices (supermarket cukes) on Wednesday evening, and it's already over half gone. I just keep thinking that the brine could have a longer useful life.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#57 |
Grrrrrr
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Vinegar brine & spices you can reuse a few times, I'll reuse until it clouds - about 3 runs, could probably go more cycles though. I add a splash of fresh vinegar and a bit more salt each time and make sure you bring to a boil to sterilize the brine before reuse.
For fermented pickles, so long as there isn't some undesirable bacteria in there, you would only need about a cup or two of the lactobacillus brine as a starter to prime the new batch. I once tried a 60%+ reuse, the bacteria I wanted ended up dying off too soon and the result tasted really "off". Wasn't harmful or anything, just tasted really funky. |
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#58 |
I'm nuts for the place
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Exactly the response I was hoping for. Thank you!
My parents (divorced for a number of years) had the same comment regarding your recipe. Both have told me that my paternal grandparents would've been proud. They were both very much into canning and pickling. They both passed a number of years ago, but I was able to eat their pickled/canned food growing up. From what I remember, everything they made was spectacular. Of course, I gave credit where credit was due. Though I only add 1 jalapeņo (seeded and chopped), and a little ground cayenne, because those chiles you listed are not available in my small town. So I had to make due. Excellent recipe, and everyone raves about how great the final product is. ![]()
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#59 |
Life is for living
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If you like carrots, here's a good recipe I saw on Good Eats about ten years ago. It's called "Firecrackers" and is for spicey pickled baby carrots. The chili flakes and peppers I use are homemade cayennes from my folk's garden and give the carrots a pretty decent amount of heat.
Recipe by Alton Brown. 1/2 pound mini carrots 1 cup water 1 cup sugar 1 1/2 cups cider vinegar 1 teaspoon onion powder 1/2 teaspoon mustard seeds 1 1/2 teaspoons kosher salt 1 teaspoon chili flakes 2 dried chilies Place carrots in a sterilized spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week. |
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