Re: Need recipe: Bubbies pickles

[Guest guest]

Connie! hello! Fancy seeing you here.

I don't have a recipe for Bubbies taste-alikes except water, salt,

garlic and peppercorns which is how I pickle mine. I use whey but I bet

you could jump start it with Bubbies pickle juice if they're not

pasteurized, which I think they are, or some kimchi or sauerkraut juice

if you have some of that handy. Or just extra salt, that'd work too.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net

[Guest guest]

But how do you keep them *crisp*? Everytime I've tried to make

pickles, they turn out mushy...I know we discussed something to add to

pickles, but I don't remember.

On Fri, 19 Nov 2004 14:03:26 -0800, Lynn Siprelle <lynn@...> wrote:

>

> Connie! hello! Fancy seeing you here.

>

> I don't have a recipe for Bubbies taste-alikes except water, salt,

> garlic and peppercorns which is how I pickle mine. I use whey but I bet

> you could jump start it with Bubbies pickle juice if they're not

> pasteurized, which I think they are, or some kimchi or sauerkraut juice

> if you have some of that handy. Or just extra salt, that'd work too.

>

> Lynn S.

[Guest guest]

> But how do you keep them *crisp*? Everytime I've tried to make

> pickles, they turn out mushy...I know we discussed something to add to

> pickles, but I don't remember.

Alum. But mine don't last too long so they don't have a chance to get

mushy.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net

[Guest guest]

Whey, in my experience, makes kraut mushy. Just follow the NT recipe

and use the extra salt for very crisp fermented veggies. I've done

kraut, kimchi, kefirkraut, turnips and other goodies. All are crunchy

good! I pickled sliced cucs with salt, dill, garlic and jalepenos a

week ago. I refrigerated after 2 days and they are quite crisp today.

Some Bubbies pickles are pasteurized, some aren't:

http://www.bubbies.com/products.shtml

Deanna

wrote:

> But how do you keep them *crisp*? Everytime I've tried to make

> pickles, they turn out mushy...I know we discussed something to add to

> pickles, but I don't remember.

>

>

>

>

> On Fri, 19 Nov 2004 14:03:26 -0800, Lynn Siprelle <lynn@...>

> wrote:

> >

> > Connie! hello! Fancy seeing you here.

> >

> > I don't have a recipe for Bubbies taste-alikes except water, salt,

> > garlic and peppercorns which is how I pickle mine. I use whey but I bet

> > you could jump start it with Bubbies pickle juice if they're not

> > pasteurized, which I think they are, or some kimchi or sauerkraut juice

> > if you have some of that handy. Or just extra salt, that'd work too.

> >

> > Lynn S.

>

>

>

[Guest guest]

Use grape leaves.

Re: Need recipe: Bubbies pickles

>

>> But how do you keep them *crisp*? Everytime I've tried to make

>> pickles, they turn out mushy...I know we discussed something to add to

>> pickles, but I don't remember.

>

> Alum. But mine don't last too long so they don't have a chance to get

> mushy.

>

> Lynn S.

>

> ------

> Lynn Siprelle * web developer, writer, mama, fiber junky

> http://www.siprelle.com * http://www.thenewhomemaker.com

> http://www.democracyfororegon.com * http://www.knitting911.net

>

>

>

>

>

[Guest guest]

On Fri, 19 Nov 2004 17:07:43 -0500, wrote:

>

> But how do you keep them *crisp*?  Everytime I've tried to make

> pickles, they turn out mushy...I know we discussed something to add

> to pickles, but I don't remember.

>

I was reading that you need leaves with tannins, like oak leaves.

Joan Cole

[Guest guest]

Don't have it handy, but check out " Wild Fermentation " . As I recall

Sandor covers making pickles pretty well. Book was in our public

library so you might not need to purchase. If you can't find it email

me direct and I'll look it up for you.

Steve

> >

> > Connie! hello! Fancy seeing you here.

> >

> > I don't have a recipe for Bubbies taste-alikes except water, salt,

> > garlic and peppercorns which is how I pickle mine. I use whey but

I bet

> > you could jump start it with Bubbies pickle juice if they're not

> > pasteurized, which I think they are, or some kimchi or sauerkraut

juice

> > if you have some of that handy. Or just extra salt, that'd work too.

> >

> > Lynn S.

[Guest guest]

>I don't have a recipe for Bubbies taste-alikes except water, salt,

>garlic and peppercorns which is how I pickle mine. I use whey but I bet

>you could jump start it with Bubbies pickle juice if they're not

>pasteurized, which I think they are, or some kimchi or sauerkraut juice

>if you have some of that handy. Or just extra salt, that'd work too.

>

>Lynn S.

Oh, what a great lead in! I've been wanting to brag about my

last batch of pickles.

Last year they came out horrid ... I DID use grape leaves, and they

got mushy anyway. This year I tried 3 different recipes: here is the one

that worked. It's from " Better than store bought " -- out of print but

I got it at Amazon used. I think the trick is to not go for more than 3-4 days

at room temp, at least on warmish days, and to use some vinegar and

enough salt. And don't use whey.

I DID use grape leaves in this batch too, BTW. The tannins are said

to help -- apple cider vinegar helps too, my Mom said her grandma always

added a couple of Tbls. of apple cider vinegar to the mix, so I did also.

And kimchi juice. Anyway, the grape leaves I saved from this and a couple

of kimchi batches, and I made them recently into Dolmathes ... just roll

them around some spiced hamburger and bake. Wow! Fermented grape

leaves make SUPERB Dolmathes.

=============

8-10 full size pickling cukes or whatever will swim freely in the brine

Good handful of fresh dill heads

4 cloves unpeeled garlic, flattened (I used a big handful of peeled garlic)

1 gallon water

1/2 cup coarse salt

4 tsp pickling spice

1. Wash umblemished cucumbers well. Put them in clean crock.

2. Bring water, salt, and pickling spice to a boil. Boil 5-10 minutes,

let cool. Then pour over cukes (I added a splash of vinegar and kimchi

juice for luck).

3. Put plate over cukes to hold them down (I used the Harsch crock,

with grape leaves on top).

4. Let ferment at least 3 days, or until done. I stopped a little early,

when they were sort of " half sour " and let them ferment more in

the fridge.

==========================

They are very crispy and quite wonderful! I don't usually like

pickles, but these I love. The other two batches I made using

the more recent " vinegar " recipes and I don't like them at all.

The pickling spice recipe:

4 cinnamon sticks (pounded to bits)

1 piece dried gingerroot (1 inch long) also punded to bits.

2 T mustard seeds

2 tsp whole allspice berries.

2T whole peppercorns

2 tsp whole cloves

2tsp dill seeds

2 tsp coriander seeds

2 tsp whole mace, crumbled

8 bay leaves

1 small dried hot red pepper.

This reminded me of Penzy's pickling spice, which I

used instead.

Heidi Jean