Nice set up Jeff
For those wanting crisper pickles, I stumbled across a product from Ball called Pickle Crisp. It's a type of salt (calcium chloride) that is supposed to be very helpful in making your pickles crunchy. I don't know how well it worked yet because my jars have to cure for at least another month before testing, but the reviews all seem to be good.
Last edited by Mycon; 08-09-2012 at 02:29 PM.
Perhaps if I implanted spore sacs in your brain organ, you would learn the glory of Juffo-Wup
Finally! My 4th attempt was a success.
Last weekend I picked up some small pickling cukes. Following Alton Browns recipe, 5.5 ounces of salt per gallon filtered water, dill, garlic and peppercorns. Made sure the pickles were completely submerged and weighted, and let it sit in the basement for 10 days. The brine turned a little cloudy, and I had my doubts, but they tasted good. Nice and crispy. Another week and they would have gotten a little more sour, but I went ahead and moved them to the fridge. We ate half of them last night.
Thanks for the input fellas.
I use Alton Browns recipe, but sub okra for cukes. Then when I run out I buy Talk O Texas pickled okra.
them some good looking pickles. be very careful with pickles as things like salinity and ph are very important for safety. If you haven't got the ball book of canning yet I'd recommend it they have some really great pickle recipes (there is more to pickles than just cucumbers).
I've made Alton Browns recipe a few times and always get good results. If your looking for crisp pickles try a refrigerator pickle recipe (those are the pickles most people are use to anyway).
always wanted to try and pickle eggs.
good luck on your pickling adventures!
"always wanted to try and pickle eggs"
I used to make pickled eggs by the gallon, for pub consumption. Virtually any vinegar-pickle recipe will work. Brine pickles which are fermented need the bacterial production of lactic and other acids to make the pickle sour. Eggs are not brined. Try small batches first, half a dozen at a time. You can use a commercial pickling spice, or concoct your own. I mostly bought it. For a nice touch put a few slices of cooked beet in to make the eggs beet colored. Some turmeric gives a nice saffron color. You have to use hard boiled eggs, of course...
thanks bagerstate i'll give that a try
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