Cathy2 wrote:National Center for Food Preservation
For research based canning, freezing and preserving information:
National Center for Food Preservation
If you want to retain as much crispness as possible, look at the instructions on low temperature Pasteurization.
Regards,
Cathy2
Cathy2 wrote:Hi,
If you are happy with the pickles, you want to stop the fermentation. Refrigerating will do this.
If it is only a pound, you can stick them into a clean container and refrigerate.
I have heard of people keeping a crock in a cool space, then taking them as they need them.
Regards,
Cathy2
pairs4life wrote:I leave them in the liquid. They will go squishy. But you only made a pound you will be done with them before they do.
Gypsy Boy wrote:pairs4life wrote:I leave them in the liquid. They will go squishy. But you only made a pound you will be done with them before they do.
Same here. No boiling, no fussin', no nothin'. Stick 'em in the fridge and eat 'em. That pound will be gone even faster than you'd think.
budrichard wrote:With a water seal, all you do is keep the annulus full of water and the CO2 generated by fermentation bubbles through the water and O2 is eliminated.
Darren72 wrote:Cloudy is normal.
I really only boil when there is mold/scum. I make a lot of small batches of fermented stuff that don’t have any scum and I don’t boil. But, in my experience, pickles that have been sitting for a month tend to have it.
WillG wrote:Ronnie-
What recipe did you use? I most recently made regular refrigerator pickles which were good, but ready to graduate to fermenting. Sounds like Nichols is sending us all the fixin's this week.
Thanks, Will
Darren72 wrote:Cloudy is normal.
I really only boil when there is mold/scum. I make a lot of small batches of fermented stuff that don’t have any scum and I don’t boil. But, in my experience, pickles that have been sitting for a month tend to have it.
ronnie_suburban wrote:I think they are canned but your bread and butters are some of the best pickles I've ever had.
Cathy2 wrote:...Unless I change my mind, I plan to make bread and butter pickles after not doing it for some years. My usual pattern is to make enough that I don't have to for two years or so.
Since I am not going anywhere this summer, I have time to make pickles.
Regards,
Cathy2
Cathy2 wrote:The yeasts and molds is something you have to actively remove. When I started using a clear ziploc bag with a saline solution matching the brine inside in case it leaked. This provided a barrier good enough to keep yeasts and molds at bay.
Cathy2 wrote:Ron, if you have stuff like yeast and mold, strain it out. If it makes you feel better to heat, cool and return to your pickle jar, go for it. One pound of pickles can go fast.
Cathy2 wrote:I have thought about brining a five-gallon bucket worth of pickles. Each day, pull out a pickle to sample, photograph its progress and eat. After 30 days or so of this, I might still have enough pickles to store.
Cathy2 wrote:Unless I change my mind, I plan to make bread and butter pickles after not doing it for some years. My usual pattern is to make enough that I don't have to for two years or so.
Cathy2 wrote:Since I am not going anywhere this summer, I have time to make pickles.
Xexo wrote:Better get your order in Ronnie!
ronnie_suburban wrote:Gypsy Boy wrote:pairs4life wrote:I leave them in the liquid. They will go squishy. But you only made a pound you will be done with them before they do.
Same here. No boiling, no fussin', no nothin'. Stick 'em in the fridge and eat 'em. That pound will be gone even faster than you'd think.
My liquid is very cloudy. How about yours? Is that an indication of anything meaningful?
Thanks,
=R=
pairs4life wrote:It goes cloudy. It is normal as is the garlic going bright blue to green.
ronnie_suburban wrote:I'd better start making a list of people to give them to.
WillG wrote:I have seen a couple of recipes for fermenting pickles that use regular sea salt. how important is it to use pickling salt, and what will it do differently?
Thanks, Will
Pickling salt is like table salt, but minus iodine and anti-caking products. I think Morton's Kosher Salt has an anti-caking agent in it as well; Diamond's doesn't.Darren72 wrote:I use filtered tap water.
I also use Diamond Kosher Salt. I used to make a special trip to find pickling salt, but find that Diamond does the job just fine. Like Ronnie said, my understanding is that pickling salt is mainly ground more finely for quick dilution. But Diamond dilutes pretty quick too.
budrichard wrote:He does a lot of small batch with them.
I use it primarily to ferment mustard greens for Vietnamese recipes.