|
The recipe posted here is quite different from most "approved" recipes I have seen published. Speaking very generally most of the pickle recipes call for a 50/50 split between water and vinegar. The amount of salt varies widely. Pretty much any recipe is perfectly fine if the vegetables are stored in the refrigerator after canning, these recipes do not require processing in a water bath or pressure cooker. These are called refrigerator pickles. The cold temps of the fridge stops botulism from growing. In my opinion you will most likely be ok with the posted recipe and not storing in the fridge, this is no guarantee though. The key factor is that the jar of the food is below a specific ph. I do not know what this ph has to be and I dont know what the ph of the posted recipe is. Official published recipes are made so that they meet this standard. Even with these recipes the food has to be processed in a water bath to be shelf stable or stored in the fridge.
I read in an earlier post about somebody that started to have fizzy pickles. This shows that natural yeasts and bacteria have started to grow. This sound like natural fermentation was taking place. This was the traditional way pickled foods such as ketchup, sauerkraut, hot sauce, pickles, etc were made. The food is covered with water and then a specific amounts of salt is added. Ideally the food is then placed in a container that allows gas to escape but not reenter. The salt prevents "bad" organisms from growing and then natural yeast and bacteria convert the sugar in the food to lactic acid. |
|
It is likely that 100s of people done this recipe and similar ones and stored the product on the shelf without issue. I dont mind taking risks when the reward is worth it. Its a very small risk of getting sick from these pickles stored on a shelf but the reward doesnt pay off for me. You could easily process these in a water bath and at that point I would accept the risk of storing these on a shelf. The drawback is that you will completely ruin the texture and end up with a soggy product with no texture. I hope what I have written has provided a little background to canning so that you understand the possible dangers and problems a little more.
A few tips on pickles: cutting off the bloom at the end of the cucumber is good to do. They contain an enzyme that reduces the crispness of the pickle. I just cut off both ends. I also think the trimming allows the brine to get in easier. Grape or oak leaves can be added to increase crispness. The leaves contain tannin, the same used in wine. This chemical is supposed to enhance crispness. You could also just use wine tannin from a brew store. I have done this before and used around an 1/8 of a tsp or less per quart jar. The tannin is a little messy and gives a slight tint to the brine. The easiest thing to use by far is ball "pickle crisp". This is granulated calcium chloride that is added directly to the jars with the food, 1/8 tsp per quart. I haven't done a side by side for pickles with it and without. I haven't noticed any impact on flavor and the pickles come out crisp so I keep using it. They made it to replace the old pickling lime that I understand was a huge pain to use. |
|
Make sure to use pickling salt. It is just salt without any additive. Normal table salt will contain iodine but more importantly anti caking chemicals. The anti cake stuff will turn into a weird looking slime stuff in the jars.
Dont heat brine in a stainless pot and stay away from steel utensils. The acid content can react with the metal. Ideally use the big porcelain coated pots. They are cheap and the finish looks speckled. Teflon coated pots will work too. Do not boil the lids. This is newer advice from ball if you have been canning for a while. They can be simmered if you want but boiling softens the seal too much. Ball has stated that they dont have to be heated at all, this is in reference to food that is going to be processed, water bath or pressure. The lids are kind of irrelevant if stored in the fridge because you are then depending on the cold temp to prevent spoilage. I would still plan on getting the jars to seal. I have pickled many other vegetables. Cauliflower, jalapenos (sliced and seeds removed), garlic, green beans, small carrots, and sliced radishes all work well. The radishes surprised me the most. The brine makes them very mild and they are a crispy vegetable. Radishes will give the brine a pink tint. Garlic can turn blue when pickling, this is normal. I have tried many different pickling recipes. The one posted in this thread was one of my favorites. I modified it slightly for my taste. I prefer a little more vinegar taste and less salt. It is also closer to published recipes but it doesn't really matter because I don't process them and keep them in the fridge. |
|
2 Quarts water
1 Quart vinegar 1 Quart apple cider vinegar .75 cup pickling salt Bring the above ingredients to a boil while packing jars with vegetables. To each quart jar add: 3 heads fresh dill 3 cloves garlic 1 habanero (tailor the pepper to your heat preference, for me the habanero gives a nice heat but it is not lava/fire hot) 1/8 tsp pickle crisp granules Once the brine has boiled pour it into the jars leaving a half inch headspace. Shake or invert the jar so that the hot brine comes into contact with the lid. Move to fridge when cool. The intent of the headspace is to ensure that the jars seal during cooling. Without any kind of processing the headspace is not as important. More important is that the vegetables are completely covered by the brine. Uncovered food can turn colors or spoil during contact with the air. If you want some more flavor you can use pickling spice. I have purchased it pre made at central market. It is very cheap. Using 2 to 3 tbsp is a good start. I wrap the spice in a paper towel and then wrap a rubber band around the top making a big tea bag. Simmer in the brine for 15 minutes. Cheese cloth can also be used. I ran out and a paper towel worked just as well, just be gentle with it. A tablespoon of dill seeds can be substituted for fresh dill. Add one tablespoon to each quart jar. I prefer fresh and it looks nice in the jar. I dont do anything to the jars except make sure they are clean. I have not had any problems putting hot brine in room temp jars. You could easily heat a pot of water to 160 or so and dip the jars so they get to an intermediate temp. This is all my opinion but sterilizing the jars without further processing inst that helpful. The vegetables are covered with the "bad" stuff and without processing you are filling a clean (if boiled) jar with dirty vegetables. |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
9988
EE: 100% (8)
WV, USA
|
Originally Posted By joemama74:
http://i61.tinypic.com/1zp066a.jpg 3 weeks on the first batch today. My mother saw the jar in the fridge and I told her to go ahead and open it. They're good! A little too much garlic, but good. She says it tastes like a kosher pickle. The grapeleaf works, still crunchy! Anybody that needs a grape leaf is processing the pickles too long. HOT sterile jars, pack in the cukes and other goodies then pour over hot boiling brine and seal. That's all. I haven't eaten a soggy pickle yet. |
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10041
EE: 100% (8)
WV, USA
|
Originally Posted By simmons5:
Another batch Done. <a href="http://s1101.photobucket.com/user/simms5/media/D337DC4A-623A-48B1-814E-62975D0C04AB_zpsdxa51blc.jpg.html" target="_blank">http://i1101.photobucket.com/albums/g435/simms5/D337DC4A-623A-48B1-814E-62975D0C04AB_zpsdxa51blc.jpg</a> What ya makin in that there jug?? |
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10042
EE: 100% (8)
WV, USA
|
Originally Posted By gotuonpaper:
I know I am just curious as to what kind....  Originally Posted By gotuonpaper:
Originally Posted By SandHillsHillbilly:
A little wine never hurt anyone. I know I am just curious as to what kind.... Its actually for Beer. I made a Belgium Triple and there was so much activity I was afraid it was gonna blow out the air Lock so I used the growler and some heavy tube for blow off. I'll let you know how it is in a few months after it has some age on it. |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10088
EE: 100% (8)
WV, USA
|
Originally Posted By simmons5:
Its actually for Beer. I made a Belgium Triple and there was so much activity I was afraid it was gonna blow out the air Lock so I used the growler and some heavy tube for blow off. I'll let you know how it is in a few months after it has some age on it. Originally Posted By simmons5:
Originally Posted By gotuonpaper:
Originally Posted By SandHillsHillbilly:
A little wine never hurt anyone. I know I am just curious as to what kind.... Its actually for Beer. I made a Belgium Triple and there was so much activity I was afraid it was gonna blow out the air Lock so I used the growler and some heavy tube for blow off. I'll let you know how it is in a few months after it has some age on it. I knew it was beer or wine but Now I am curious to see this concoction. I don't know if you have made the pickles before but the longer they sit the better.
|
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10298
EE: 100% (8)
WV, USA
|
Made 48 qts Saturday. Should last me through the winter...(I hope).
Cayenne peppers in some and Habaneros in a few.
 " />
 " />
 " />
I have a few in reserve form last summer so I can wait the 6-8 weeks I like to leave them to get the full flavor spiciness. 
|
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10305
EE: 100% (8)
WV, USA
|
Originally Posted By SandHillsHillbilly:
Why did you turn your jars upside down? On some that may be more stubborn to seal it keeps the lid hot and speeds it up a little. |
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
10332
EE: 100% (8)
WV, USA
|
On a side note I opened my last jar from last year (August 2014) it was a gallon jar. They are crunchy salty sour spicy goodness.
|
I sexually Identify as an Attack Helicopter... If you can't accept me you're a heliphobe and need to check your vehicle privilege. -mikhail86
|
We opened our May jars and the pickles were hot and spicy! Almost too hot to eat. A lot different than they were in June. My wife's coworker sampled them and loved them and asked for more.
I gave him jar from the following week, not nearly as hot or spicy. The only difference was the jalapeño pepper. The first week I used a 3" store bought pepper in each jar. After that, I used jalapeños from my garden about 1.5 inches long. I can't believe the difference in taste. Those store bought peppers must have been insane. |
Born with a low tolerance for bullshit
Joined:
Feb 2007
Posts:
33840
EE: 0% (0)
KY, USA
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
12936
EE: 100% (8)
WV, USA
|
Originally Posted By Kitties-with-Sigs:
Last activity almost six months back. Untacking.  But its seasonal. It stays dormant in the winter outside of pickling season. Puhleez Mr. Boss Man. Spare our pickle thread. 
|
Lead, wrapped in leather. It's for conveying opinions.-KySawgrass
|
Originally Posted By Kitties-with-Sigs:
Last activity almost six months back. Untacking. Noooooooooo |
Originally Posted By nickforney
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
This subforum has filled up with a bunch of worthless fudds and I feel less and less that this is any kind of community I want to be a part of.
|
I don't understand the point of "pinning" a thread if you have to post to it to keep it pinned.
I thought it was so you could easily find the thread. We used the info here to start making our own pickles in December but didn't realize the need to post about it. So, in case this gets archived, thanks Bozeman for the recipe (love the pickles), and thanks Foxsimple for the explanation and alternate recipe. Tom |
Born with a low tolerance for bullshit
Joined:
Feb 2007
Posts:
33956
EE: 0% (0)
KY, USA
|
Originally Posted By 4of5:
I don't understand the point of "pinning" a thread if you have to post to it to keep it pinned. I thought it was so you could easily find the thread. We used the info here to start making our own pickles in December but didn't realize the need to post about it. So, in case this gets archived, thanks Bozeman for the recipe (love the pickles), and thanks Foxsimple for the explanation and alternate recipe. Tom When interest in the thread dies down (which means no new posts in a long while) it gets unpinned. We can't pin everything with excellent content, unfortunately. 
The only way to know there is interest in a thread is if it's active. We just can't read minds. I wish we could. 
I get that it's seasonal I don't want valuable threads to disappear either. If y'all keep it active, I will repin it. I just don't know if there's interest if there's no activity. |
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Well-behaved women rarely make history~~Marilyn Monroe
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
12986
EE: 100% (8)
WV, USA
|
Originally Posted By Kitties-with-Sigs:
When interest in the thread dies down (which means no new posts in a long while) it gets unpinned. We can't pin everything with excellent content, unfortunately.
The only way to know there is interest in a thread is if it's active. We just can't read minds. I wish we could.
I get that it's seasonal I don't want valuable threads to disappear either. If y'all keep it active, I will repin it. I just don't know if there's interest if there's no activity. Originally Posted By Kitties-with-Sigs:
Originally Posted By 4of5:
I don't understand the point of "pinning" a thread if you have to post to it to keep it pinned. I thought it was so you could easily find the thread. We used the info here to start making our own pickles in December but didn't realize the need to post about it. So, in case this gets archived, thanks Bozeman for the recipe (love the pickles), and thanks Foxsimple for the explanation and alternate recipe. Tom When interest in the thread dies down (which means no new posts in a long while) it gets unpinned. We can't pin everything with excellent content, unfortunately.
The only way to know there is interest in a thread is if it's active. We just can't read minds. I wish we could.
I get that it's seasonal I don't want valuable threads to disappear either. If y'all keep it active, I will repin it. I just don't know if there's interest if there's no activity. Garden season is coming around and that means pickles will be made and the convo will come back. |
Lead, wrapped in leather. It's for conveying opinions.-KySawgrass
|
Originally Posted By simmons5:
I was the one that put up the post about the grape leafs. I have questions about using grape leaves. Do you use fresh leaves picked off the vine? Do you need just one leaf per jar? Some leaves are bigger than other varieties- how big should the leaf be? I'm guessing a hand-sized leaf for a quart jar? Do leaves from wild grapes/muscadines work OK? Do you rinse the leaves first? Is it easier to roll the leaf up or roll it around a cuke to put them in the jars? |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
12999
EE: 100% (8)
WV, USA
|
Originally Posted By Skunkum:
I have questions about using grape leaves. Do you use fresh leaves picked off the vine? Do you need just one leaf per jar? Some leaves are bigger than other varieties- how big should the leaf be? I'm guessing a hand-sized leaf for a quart jar? Do leaves from wild grapes/muscadines work OK? Do you rinse the leaves first? Is it easier to roll the leaf up or roll it around a cuke to put them in the jars? Originally Posted By Skunkum:
Originally Posted By simmons5:
I was the one that put up the post about the grape leafs. I have questions about using grape leaves. Do you use fresh leaves picked off the vine? Do you need just one leaf per jar? Some leaves are bigger than other varieties- how big should the leaf be? I'm guessing a hand-sized leaf for a quart jar? Do leaves from wild grapes/muscadines work OK? Do you rinse the leaves first? Is it easier to roll the leaf up or roll it around a cuke to put them in the jars? I have always seen them packed on the top of the jar under the lid. |
Lead, wrapped in leather. It's for conveying opinions.-KySawgrass
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
13076
EE: 100% (8)
WV, USA
| So I made a huge batch last year and did them the EXACT same way as the year before and they are coming out mushy. I don't cook to process or anything. The ones the year before were crunchy and delicious. |
Lead, wrapped in leather. It's for conveying opinions.-KySawgrass
|
Originally Posted By gotuonpaper:
So I made a huge batch last year and did them the EXACT same way as the year before and they are coming out mushy. I don't cook to process or anything. The ones the year before were crunchy and delicious. I am pretty new to pickle making but we have put up about 8 batches since November. We found that anything left circular, i.e. whole, chips, cut in half crosswise, stayed nice and crunchy. The spears and sliced in half lengthwise, not so good. Tom eta: we use pickle crisp in all of them |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
13084
EE: 100% (8)
WV, USA
|
Originally Posted By 4of5:
Anybody have cukes yet? Tom My boys planted some seeds at the end of March and they are slowly growing, but not even close to blooming stage. Still working on putting up tendrils and vines. And the weather has been in the 40s and 50s the last couple days so the ground is going to get cold again. Probably wont see any fruit until late June at this rate. |
"Zeal without prudence is like a ship adrift."
Our lives, our fortunes, and our sacred honor.
Our lives, our fortunes, and our sacred honor.
|
I've lost count, I've got at least 20 quarts of pickles done with bozeman's recipe this year. I tweaked it a bit as I had one guy claim they weren't hot enough. I guarantee his asshole will weep for preparation H this year. We're a long way from being done picking though. I gotta get some more jars, a lot more.
Grape leaves were a sucess last year. Even the jars we opened this spring were still crisp. Grape leaves went in every jar this year. |
|
Just made a few jars of these as a test, with some dill I grew in the backyard (Mammoth dill, seeds from Burpee). Made a couple of modifications: left the little red pepper out of 2 jars because my Dad doesn't do spicy stuff.....and put a couple of sliced jalapenos in one jar for me  Looking forward to seeing how they turn out in a few weeks. |
| Just made a batch. Wife messed up though and packed the jars, set them in the hot water filled up with the brine then put the lids on. All but 1 popped. Will put the one that didn't pop in the fridge. You guys think the other jars are ok since she didn't heat them first? We used garlic and jalapeno peppers we grew. Only thing store bought was the dill. |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
14273
EE: 100% (8)
WV, USA
|
Originally Posted By Chizult:
I too just made my first batch. Had way more cucumbers than I did everything else. I will be making another thread about making pickles in larger containers. I made two or three one gallon jars the first batch I made and they did great. |
Lead, wrapped in leather. It's for conveying opinions.-KySawgrass
|
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed?
My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. |
Born with a low tolerance for bullshit
Joined:
Feb 2007
Posts:
35136
EE: 0% (0)
KY, USA
Born with a low tolerance for bullshit
Joined:
Feb 2007
Posts:
35138
EE: 0% (0)
KY, USA
|
Originally Posted By ridinshotgun:
Yes tack it! Please  Originally Posted By ridinshotgun:
Originally Posted By Kitties-with-Sigs:
Bump. Why is this thread on page 2 at this time of year? 
Do I need to tack it for the season? Yes tack it! Please Okey Dokey. There you go.
|
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Well-behaved women rarely make history~~Marilyn Monroe
|
Originally Posted By THOR3232:
Ok I made some last night, after reading this thread over and over for the last year. I never heard anything pop but I did everything exactly the way it says. I did the teaspoon test where you tap the lids and if it rings there sealed and if it thumps they didnt seal, all mine were ringing so who knows. How would you know for sure if they sealed? My jars were submerged and boiling, my lids boiling my brine near boiling, left 1/2 to 1/4 of space, turned upside down. When you push on the button on top of the lid does it pop back up or is it already down? If it pops back up they aren't sealed. I made 14 jars yesterday and unfortunately only about half of them sealed. It is very important to keep the jars and the brine hot because if you are packing lots of cucs, peppers, and garlic in the jars they will cool the brine very quickly. I was over confident in how many I could fill and put lids on at a time. The jars cooling on my granite counters and that fact that my cucumbers had been refrigerated is what I blame on my failure. Oh well I put those in the fridge and will eat them first. A couple tips would be to only take one jar out of the boiling water at a time and to have room temperature ingredients. Grove |
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
14471
EE: 100% (8)
WV, USA
|
Originally Posted By Kitties-with-Sigs:
Bump. Why is this thread on page 2 at this time of year?
Do I need to tack it for the season? Another mod said it was not important enough to be tacked. It was tacked permanently at one time so it didnt archive. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
Born with a low tolerance for bullshit
Joined:
Feb 2007
Posts:
35163
EE: 0% (0)
KY, USA
|
Originally Posted By gotuonpaper:
Another mod said it was not important enough to be tacked. It was tacked permanently at one time so it didnt archive. Originally Posted By gotuonpaper:
Originally Posted By Kitties-with-Sigs:
Bump. Why is this thread on page 2 at this time of year?
Do I need to tack it for the season? Another mod said it was not important enough to be tacked. It was tacked permanently at one time so it didnt archive. Actually it is set to not archive no matter what. I'm not sure it was me who did that, but think I did because so many people are invested in it. I untacked it last winter because it showed no activity, but y'all did a good job of bumping it, and it's set to not archive. I think it deserves that. Even in the winter months, it won't go to archive. But as long as it's got relatively frequent activity, it can stay tacked.
If nobody posts in it for a long time, I may untack it again, but don't worry. It won't disappear. If it does get untacked again, y'all just have to remind me to re-tack it during the season when everybody is gardening and looking for help. Just send me an IM. That's what I'm here for.
|
Wine is sunlight held together by water~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Well-behaved women rarely make history~~Marilyn Monroe
.40 S&W People's Glorious Mountain Attack Squad
Joined:
Jan 2012
Posts:
14482
EE: 100% (8)
WV, USA