Re: Pickles Question

[Guest guest]

abztha wrote:

>I'm relatively new to making my own pickles. I followed the recipe in

>the Nourishing Traditions book and made some awesome pickles. My

>husband was eating a jar every night so I thought to make a much

>bigger batch.

>

>So here's my question the recipe calls to have it sit for two days but

>that's in the one quart size. I have it in a 4 quart container. I

>pulled them out after two days and they tasted just like cucumbers

>still. These are also non-organic and much bigger. Should I leave it

>in 4 times a long to ferment?

>

>

>

I've made pickles this year per Sandor Katz's recipe and made them by

the gallon, using only salt and spices. The ferment time was 3-4 days,

depending on the weather. My pickles were sliced, though, and not whole.

HTH (some)!

--s

[Guest guest]

Hi HTH,

Could you please share that recipe here with me.

Audrey

<snippet>

> I've made pickles this year per Sandor Katz's recipe and made them

by

> the gallon, using only salt and spices. The ferment time was 3-4

days,

> depending on the weather. My pickles were sliced, though, and not

whole.

>

> HTH (some)!

>

> --s

>

[Guest guest]

Audrey wrote:

>Hi HTH,

>Could you please share that recipe here with me.

>Audrey

>

><snippet>

>

>

>

>

Sure.

3-4# cucumber

6 T salt

3-4 heads flowering dill or 3-4 % any form of dill

(I used McCormicks pickling spice instead)

7-3 heads garlic

1 handful fresh grape, cherry, oak, and/or horseradish leaves

1 pinch black peppercorns

Dissolve salt in 2 qts. water in gallon jar. (I did as Sharon and

collected some oak leaves from my trees and can also attest that they

are almost *not* optional in the quality of the end product that

results. These are the absolute *best* pickles I've ever eaten, if I do

say so myself. ) I put the oak leaves at the bottom of the jar--I

used 4 leaves since I planned on separating the pickles into quart sizes

for storage and wanted to be able to have one leaf in each jar. I

washed and sliced the cucumbers, put them in the crock with the pickling

spices, then covered with a coffee filter and rubber band, storing down

in my basement. (I don't have much luck with weighting my veggies down,

but it seems to work anyway.) By Day 3 or 4, I had a mildly sour pickle

that my 6 yo found quite to his palate--he was the one who requested

pickles this year. My dh is raving over these and looks forward to

hamburger night, when he can have his liberally spread with pickles.

The brine did turn out rather cloudy on some of the batches (I've done

four gallons this year), but interestingly, some jars resolved after I

put them in the refrigerator. The only batch that actually molded and I

had to throw out was the first one when I got the directions mixed up

and halved the salt. I didn't use whey in any of my ferments, since

I've never been happy with the results and it isn't traditional anyway.

I've kicked around the idea of making a sweet pickle, using maple syrup,

but it dunna seem to be broke, so I don't wanna fix it.

Let us know how yours turned out!

--s