Re: pickling advice sought

[Guest guest]

Getting ready to do first batch myself. I keep hearing that grape leaves makes

it crisper

On Jul 14, 2012, at 6:49 PM, cambre hogoboom <hogoboom@...> wrote:

> Hello all fellow foodies,

> I just made my second batch of pickles using Sally Fallon's recipe (in a 7 yr.

old N.T. cookbook.) After a week or two in the refrigerator, they are a tad

mushier than I'd like (I like 'em crisp.) Does this have to with the quality of

the cucumbers, the recipe, or what??? Any input is appreciated:) Also, I like

the garlic in Bubbie's pickles. When would you add this? Pressed or whole?

TIA!!

> ~Cambre

>

>

[Guest guest]

I've found 2 secrets to crisp pickles...make sure to trim the blossom ends off

(the blossom ends contain an enzyme that helps speed up mushiness) and add oak

or grape leaves! The oak leaves have proven to be the real source of my success

making crispy pickles. I just put 1-2 whole leaves per quart of pickles, if you

are using a big crock, I would add a good handful. Make sure that the leaves

are washed and unsprayed. Oak leaves (and I've read grape leaves as well) have

an enzyme that counteracts the enzymes in the pickle. Also, it helps if the

cucumbers are really cold when you put them in the brine. I let mine sit in an

ice water bath for an hour or so before I start pickling them.

Good luck!

[Guest guest]

Yes, add grape or oak leaves to help make them crispier.  Add whole, peeled,

garlic cloves at the same time you add the cukes (they become really mild after

fermentation, and we eat them whole with the pickles - yum!)  Always add whole

spices, too, never ground.  I've said this before, and I'll say it again: I've

never had good luck making ferments in mason jars with whey. Weird stuff grows

on them and the textures are often unappetizing.  I've always had good results

with my Pickl-Its.  They have a good pickle recipe on their website, just do a

search and you'll find it.  Those pickles are so good, they appear in my dreams

throughout the winter...we can never make enough to last us through...

Hope that helps!

Alyssa, who is simply a happy customer and does not make any money from Pickl-It

[Guest guest]

We are making several quarts a week right now. I posted this three years ago and

continue to like the recipe.

From Klaus Kaufmann's " Making Sauerkraut and Pickled Vegetables at Home " , page

22:

Makes 1 quart

3 cups cucumbers

1 bay leaf

1/2 tsp salt

1/2 small onion, sliced

1 clove garlic, finely chopped

1 tbsp fresh horseradish root, chopped (helps keep pickled cucumbers crisp

longer in the fridge. Not necessary for short term summer eating.)

1 tsp mustard seeds

lots of fresh dill

1 stem fresh tarragon

3-5 ground coriander seeds

salt water to fill container (1 1/4 tbsp salt to 1 quart water)

1 tbsp wine vinegar

We have made the following modifications:

1. no tarragon - kids didn't like the flavor

2. For fermentation we replaced both references to salt above with the

following: 1 tbsp salt plus 1/4 cup whey - standard amounts per quart from

Nourishing Traditions.

3. Put a folded horseradish leaf on top for crispness and to keep the pickles

submerged.

4. I have found the fermentation temperature to be critical. When we had them

on the kitchen counter in the summer with temps between 75 and 80, they would go

mushy within weeks. Klaus recommends 64 - 68 degrees for the first 2 days and

then 64 degrees thereafter. We are just finishing our last jar from the fall of

2011. Still very firm - no mushy pickles.

Ferment for a minimum 3 days and then start tasting them each day after day 3 to

see how strong you want them. Put in the fridge when they meet your flavor

delight.

Lots of room for experimenting/improvising in the spirit of Sandor Katz, Wild

Fermentation!

[Guest guest]

Awesome .  Thanks for sharing.  However, how did folks use lactic acid

fermentation before refrigeration?  I could certainly make a lot more if I

didn't need to put them in the fridge, which is always crammed.  TIA!!

~Cambre

On Jul 15, 2012, at 10:40 PM, broes <broes@...> wrote:

We are making several quarts a week right now. I posted this three years ago and

continue to like the recipe.

From Klaus Kaufmann's " Making Sauerkraut and Pickled Vegetables at Home " , page

22:

Makes 1 quart

3 cups cucumbers

1 bay leaf

1/2 tsp salt

1/2 small onion, sliced

1 clove garlic, finely chopped

1 tbsp fresh horseradish root, chopped (helps keep pickled cucumbers crisp

longer in the fridge. Not necessary for short term summer eating.)

1 tsp mustard seeds

lots of fresh dill

1 stem fresh tarragon

3-5 ground coriander seeds

salt water to fill container (1 1/4 tbsp salt to 1 quart water)

1 tbsp wine vinegar

We have made the following modifications:

1. no tarragon - kids didn't like the flavor

2. For fermentation we replaced both references to salt above with the

following: 1 tbsp salt plus 1/4 cup whey - standard amounts per quart from

Nourishing Traditions.

3. Put a folded horseradish leaf on top for crispness and to keep the pickles

submerged.

4. I have found the fermentation temperature to be critical. When we had them on

the kitchen counter in the summer with temps between 75 and 80, they would go

mushy within weeks. Klaus recommends 64 - 68 degrees for the first 2 days and

then 64 degrees thereafter. We are just finishing our last jar from the fall of

2011. Still very firm - no mushy pickles.

Ferment for a minimum 3 days and then start tasting them each day after day 3 to

see how strong you want them. Put in the fridge when they meet your flavor

delight.

Lots of room for experimenting/improvising in the spirit of Sandor Katz, Wild

Fermentation!

[Guest guest]

Hi,

I am not doing pickles at the moment but I made up a about a 5# batch of Kislaya

Kupusta which is a Russian " kraut " basically. I will be making more soon too.

When it is the flavor I want I will then transfer it to canning jars and can it

to keep that " stage " and not clog up my fridge.

Kimi and I are making 50# of Kraut this week and that will also be canned up

when finished.

You can keep it in crocks but it will continue to get more sour from what I was

told. But then you can use it in other dishes and such, breads, mixed with

meats/sausages, etc.

We don't eat as many pickles but I love the smell of them! I would assume you

could can them when they reach the right flavor as well.(water bath is fine for

these types of products). You may not get all the benefits of the fermented

stuff but much would still be there.

I have not used a whey or starter for any of this. Neither does Kimi who is on

this list and has been making kraut for years, will ask her about the pickles.

Mine was simply pressed under a weight once shredded and salted for about 12

hours, then I put it into jars and held it under the brine with a folded cabbage

leaf. Looks and smells great! Lots of bubbles, lots of action, no mold or

other icky stuff. This went into 1/2 gallon mason jars as a trial.

[Guest guest]

In my grandmother & #39;s case, her fermented veggies were kept in a true root

cellar that averaged about 55 degrees year round.

I kick myself regularly for not putting in a modern root cellar when I built my

home.

Gene

[Guest guest]

That recipe is not good, too much salt in most of Sally's first edition.

If you really want to ferment, follow the expert, Sandor Katz.

http://www.wildfermentation.com/making-sour-pickles-2/

his website is a wealth of info, and his books are amazing. Easy and fun reads.

YES, you need grape/oak/horseradish leaves in there. pickles stay crispy and

fresh for almost a year in the fridge. and you don't need whey if you don't

want to... also, it's so darn hot, be careful because speed of fermentation is

different. keep them cooler (in A/C) to prevent mush.

>

> Hello all fellow foodies,

> I just made my second batch of pickles using Sally Fallon's recipe (in a 7 yr.

old N.T. cookbook.) �After a week or two in the refrigerator, they are a tad

mushier than I'd like (I like 'em crisp.) �Does this have to with the quality

of the cucumbers, the recipe, or what??? �Any input is appreciated:) � Also,

I like the garlic in Bubbie's pickles. �When would you add this? �Pressed or

whole? �TIA!!

> ~Cambre

>

>

[Guest guest]

We make only enough pickles to currently eat in July and August with no

refridgeration. We time our cucumber planting to make the largest batches of

pickles in September so we can utilize the root cellar for the fall, winter and

early spring.

>

> Awesome .  Thanks for sharing.  However, how did folks use lactic acid

fermentation before refrigeration?  I could certainly make a lot more if I

didn't need to put them in the fridge, which is always crammed.  TIA!!

> ~Cambre

>

>