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George -- dill pickle question
George -- dill pickle question
My cukes are starting to come in and I want to see if I have your
procedure for the dills correct.
Slice cukes crosswise
Put into lime per instructions on Mrs. Wage's package
Put dill, pepper, and garlic in hot jars
Add cukes and cover with brine solution
BWB (I'll check BBB for time)
Did I miss anything important? I'll see if I can fine my pearls and I
will be listening to Neil Diamond and Carly Simon.
It appears that I can do the pickles in smaller quantities and not
have to put them in the refrigerator for so long.
My cukes are starting to come in and I want to see if I have your
procedure for the dills correct.
Slice cukes crosswise
Put into lime per instructions on Mrs. Wage's package
Put dill, pepper, and garlic in hot jars
Add cukes and cover with brine solution
BWB (I'll check BBB for time)
Did I miss anything important? I'll see if I can fine my pearls and I
will be listening to Neil Diamond and Carly Simon.
It appears that I can do the pickles in smaller quantities and not
have to put them in the refrigerator for so long.
Re: George -- dill pickle question
The Cook wrote:
> My cukes are starting to come in and I want to see if I have your
> procedure for the dills correct.
>
> Slice cukes crosswise
> Put into lime per instructions on Mrs. Wage's package
> Put dill, pepper, and garlic in hot jars
> Add cukes and cover with brine solution
> BWB (I'll check BBB for time)
If you do that you will get salty cucumbers. You can BWB them with a
vinegar brine and they will "pickle" on their own, but they will be more
like "sandwich" pickles than dills.
If you want to make real dill pickles, you have to ferment them first.
Make sure (usually with a weighted object) that the cucmbers, garlic and
dill stay BELOW the surface of the brine, and let them sit in a warm (70-80F)
place until they pickle. This takes about 3 days for a "half sour" and
a week for "full sour" pickles.
If any scum forms on the top remove it.
If you have saved the unsterilized brine from a previous batch, you can add
a little to get things started.
If the brine or pickles taste bad, smell bad, or in any way look bad, discard
them.
You can BWB them to make them keep without refrigeration.
I tried making them with various spice mixtures, but the garlic and dill
combination was the best liked here.
Supposedly you can "rescue" a batch that starts to look odd by replacing
the brine with fresh and BWB'ing them. It might work, I ended up with
pickles that were too salty to eat and moulded when I tried to rinse
them and let them soak for a few days in the fridge. :-(
Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@mendelson . com N3OWJ/4X1GM
The Cook wrote:
> My cukes are starting to come in and I want to see if I have your
> procedure for the dills correct.
>
> Slice cukes crosswise
> Put into lime per instructions on Mrs. Wage's package
> Put dill, pepper, and garlic in hot jars
> Add cukes and cover with brine solution
> BWB (I'll check BBB for time)
If you do that you will get salty cucumbers. You can BWB them with a
vinegar brine and they will "pickle" on their own, but they will be more
like "sandwich" pickles than dills.
If you want to make real dill pickles, you have to ferment them first.
Make sure (usually with a weighted object) that the cucmbers, garlic and
dill stay BELOW the surface of the brine, and let them sit in a warm (70-80F)
place until they pickle. This takes about 3 days for a "half sour" and
a week for "full sour" pickles.
If any scum forms on the top remove it.
If you have saved the unsterilized brine from a previous batch, you can add
a little to get things started.
If the brine or pickles taste bad, smell bad, or in any way look bad, discard
them.
You can BWB them to make them keep without refrigeration.
I tried making them with various spice mixtures, but the garlic and dill
combination was the best liked here.
Supposedly you can "rescue" a batch that starts to look odd by replacing
the brine with fresh and BWB'ing them. It might work, I ended up with
pickles that were too salty to eat and moulded when I tried to rinse
them and let them soak for a few days in the fridge. :-(
Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@mendelson . com N3OWJ/4X1GM
Re: George -- dill pickle question
The Cook wrote:
> My cukes are starting to come in and I want to see if I have your
> procedure for the dills correct.
>
> Slice cukes crosswise
> Put into lime per instructions on Mrs. Wage's package
Be sure you follow the instructions exactly, you don't want to inhale
any lime dust or get it in your eyes. I bought a bunch of Ball's Pickle
Crisp (calcium chloride) and now I only need to put some in each jar as
I can them.
> Put dill, pepper, and garlic in hot jars
> Add cukes and cover with brine solution
I used vinegar, no brine in the recipe I used.
> BWB (I'll check BBB for time)
IIRC this was five minutes plus the five minutes recommended time with
the lid off the bwb after heat is turned off.
>
> Did I miss anything important? I'll see if I can fine my pearls and I
> will be listening to Neil Diamond and Carly Simon.
>
> It appears that I can do the pickles in smaller quantities and not
> have to put them in the refrigerator for so long.
The ones I made don't have to be refrigerated at all. I have difficulty
making brined pickles down here due to the heat. they go off very quick
and I just wasted a lot of effort.
>
>
The Cook wrote:
> My cukes are starting to come in and I want to see if I have your
> procedure for the dills correct.
>
> Slice cukes crosswise
> Put into lime per instructions on Mrs. Wage's package
Be sure you follow the instructions exactly, you don't want to inhale
any lime dust or get it in your eyes. I bought a bunch of Ball's Pickle
Crisp (calcium chloride) and now I only need to put some in each jar as
I can them.
> Put dill, pepper, and garlic in hot jars
> Add cukes and cover with brine solution
I used vinegar, no brine in the recipe I used.
> BWB (I'll check BBB for time)
IIRC this was five minutes plus the five minutes recommended time with
the lid off the bwb after heat is turned off.
>
> Did I miss anything important? I'll see if I can fine my pearls and I
> will be listening to Neil Diamond and Carly Simon.
>
> It appears that I can do the pickles in smaller quantities and not
> have to put them in the refrigerator for so long.
The ones I made don't have to be refrigerated at all. I have difficulty
making brined pickles down here due to the heat. they go off very quick
and I just wasted a lot of effort.
>
>
Re: George -- dill pickle question
In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
George Shirley <gshirl@bellsouth . net > wrote:
> The Cook wrote:
> > It appears that I can do the pickles in smaller quantities and not
> > have to put them in the refrigerator for so long.
> The ones I made don't have to be refrigerated at all. I have difficulty
> making brined pickles down here due to the heat. they go off very quick
> and I just wasted a lot of effort.
I think she meant she could put up a jar or two at a time rather than
waiting to collect 7 quarts worth, refrigerating each day's pick.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: * w w w .jamlady.eboard . com
In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
George Shirley <gshirl@bellsouth . net > wrote:
> The Cook wrote:
> > It appears that I can do the pickles in smaller quantities and not
> > have to put them in the refrigerator for so long.
> The ones I made don't have to be refrigerated at all. I have difficulty
> making brined pickles down here due to the heat. they go off very quick
> and I just wasted a lot of effort.
I think she meant she could put up a jar or two at a time rather than
waiting to collect 7 quarts worth, refrigerating each day's pick.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: * w w w .jamlady.eboard . com
Re: George -- dill pickle question
Melba's Jammin' wrote:
> In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
> George Shirley <gshirl@bellsouth . net > wrote:
>
>> The Cook wrote:
>
>>> It appears that I can do the pickles in smaller quantities and not
>>> have to put them in the refrigerator for so long.
>
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
>
> I think she meant she could put up a jar or two at a time rather than
> waiting to collect 7 quarts worth, refrigerating each day's pick.
Okay, I can live with that.
Melba's Jammin' wrote:
> In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
> George Shirley <gshirl@bellsouth . net > wrote:
>
>> The Cook wrote:
>
>>> It appears that I can do the pickles in smaller quantities and not
>>> have to put them in the refrigerator for so long.
>
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
>
> I think she meant she could put up a jar or two at a time rather than
> waiting to collect 7 quarts worth, refrigerating each day's pick.
Okay, I can live with that.
Re: George -- dill pickle question
On Tue, 01 Jul 2008 11:13:05 -0500, Melba's Jammin'
<barbschaller@earthlink . net > wrote:
>In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
> George Shirley <gshirl@bellsouth . net > wrote:
>
>> The Cook wrote:
>
>> > It appears that I can do the pickles in smaller quantities and not
>> > have to put them in the refrigerator for so long.
>
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
>
>I think she meant she could put up a jar or two at a time rather than
>waiting to collect 7 quarts worth, refrigerating each day's pick.
That is correct. Depending on the weather I may not have to worry
about it, just finding enough jars. Besides I can try some different
combinations and see which ones I like the best.
I like the idea of making a full recipe of syrup or brine and keeping
it in the refrigerator. Then I can make a few jars at the time. That
is what I did with beets this year.
On Tue, 01 Jul 2008 11:13:05 -0500, Melba's Jammin'
<barbschaller@earthlink . net > wrote:
>In article <tJqak.10250$NQ5.3154@bignews6.bellsouth . net >,
> George Shirley <gshirl@bellsouth . net > wrote:
>
>> The Cook wrote:
>
>> > It appears that I can do the pickles in smaller quantities and not
>> > have to put them in the refrigerator for so long.
>
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
>
>I think she meant she could put up a jar or two at a time rather than
>waiting to collect 7 quarts worth, refrigerating each day's pick.
That is correct. Depending on the weather I may not have to worry
about it, just finding enough jars. Besides I can try some different
combinations and see which ones I like the best.
I like the idea of making a full recipe of syrup or brine and keeping
it in the refrigerator. Then I can make a few jars at the time. That
is what I did with beets this year.
Re: George -- dill pickle question
"George Shirley" <gshirl@bellsouth . net > wrote in message
news:tJqak.10250$NQ5.3154@bignews6.bellsouth . net ...
> The Cook wrote:
>> My cukes are starting to come in and I want to see if I have your
>> procedure for the dills correct.
>>
>> Slice cukes crosswise
>> Put into lime per instructions on Mrs. Wage's package
> Be sure you follow the instructions exactly, you don't want to inhale any
> lime dust or get it in your eyes. I bought a bunch of Ball's Pickle Crisp
> (calcium chloride) and now I only need to put some in each jar as I can
> them.
>> Put dill, pepper, and garlic in hot jars
>> Add cukes and cover with brine solution
> I used vinegar, no brine in the recipe I used.
>> BWB (I'll check BBB for time)
> IIRC this was five minutes plus the five minutes recommended time with the
> lid off the bwb after heat is turned off.
>>
>> Did I miss anything important? I'll see if I can fine my pearls and I
>> will be listening to Neil Diamond and Carly Simon.
>>
>> It appears that I can do the pickles in smaller quantities and not
>> have to put them in the refrigerator for so long.
> The ones I made don't have to be refrigerated at all. I have difficulty
> making brined pickles down here due to the heat. they go off very quick
> and I just wasted a lot of effort.
>>
George - isn't lime the stuff y'all have to rinse off or is that another
solution? I remember one I used that I couldn't get rid of the puckery
taste, maybe from not rinsing enuf.
Edrena
"George Shirley" <gshirl@bellsouth . net > wrote in message
news:tJqak.10250$NQ5.3154@bignews6.bellsouth . net ...
> The Cook wrote:
>> My cukes are starting to come in and I want to see if I have your
>> procedure for the dills correct.
>>
>> Slice cukes crosswise
>> Put into lime per instructions on Mrs. Wage's package
> Be sure you follow the instructions exactly, you don't want to inhale any
> lime dust or get it in your eyes. I bought a bunch of Ball's Pickle Crisp
> (calcium chloride) and now I only need to put some in each jar as I can
> them.
>> Put dill, pepper, and garlic in hot jars
>> Add cukes and cover with brine solution
> I used vinegar, no brine in the recipe I used.
>> BWB (I'll check BBB for time)
> IIRC this was five minutes plus the five minutes recommended time with the
> lid off the bwb after heat is turned off.
>>
>> Did I miss anything important? I'll see if I can fine my pearls and I
>> will be listening to Neil Diamond and Carly Simon.
>>
>> It appears that I can do the pickles in smaller quantities and not
>> have to put them in the refrigerator for so long.
> The ones I made don't have to be refrigerated at all. I have difficulty
> making brined pickles down here due to the heat. they go off very quick
> and I just wasted a lot of effort.
>>
George - isn't lime the stuff y'all have to rinse off or is that another
solution? I remember one I used that I couldn't get rid of the puckery
taste, maybe from not rinsing enuf.
Edrena
Re: George -- dill pickle question
The Joneses wrote:
> "George Shirley" <gshirl@bellsouth . net > wrote in message
> news:tJqak.10250$NQ5.3154@bignews6.bellsouth . net ...
>> The Cook wrote:
>>> My cukes are starting to come in and I want to see if I have your
>>> procedure for the dills correct.
>>>
>>> Slice cukes crosswise
>>> Put into lime per instructions on Mrs. Wage's package
>> Be sure you follow the instructions exactly, you don't want to inhale any
>> lime dust or get it in your eyes. I bought a bunch of Ball's Pickle Crisp
>> (calcium chloride) and now I only need to put some in each jar as I can
>> them.
>>> Put dill, pepper, and garlic in hot jars
>>> Add cukes and cover with brine solution
>> I used vinegar, no brine in the recipe I used.
>>> BWB (I'll check BBB for time)
>> IIRC this was five minutes plus the five minutes recommended time with the
>> lid off the bwb after heat is turned off.
>>> Did I miss anything important? I'll see if I can fine my pearls and I
>>> will be listening to Neil Diamond and Carly Simon.
>>>
>>> It appears that I can do the pickles in smaller quantities and not
>>> have to put them in the refrigerator for so long.
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
> George - isn't lime the stuff y'all have to rinse off or is that another
> solution? I remember one I used that I couldn't get rid of the puckery
> taste, maybe from not rinsing enuf.
> Edrena
>
>
Yup, you have to rinse several times and soak a few times to get rid of
the lime taste. The calcium chloride is much easier to use. I'm hoping
to make another batch of pickles next week and will use the CC at that time.
George
The Joneses wrote:
> "George Shirley" <gshirl@bellsouth . net > wrote in message
> news:tJqak.10250$NQ5.3154@bignews6.bellsouth . net ...
>> The Cook wrote:
>>> My cukes are starting to come in and I want to see if I have your
>>> procedure for the dills correct.
>>>
>>> Slice cukes crosswise
>>> Put into lime per instructions on Mrs. Wage's package
>> Be sure you follow the instructions exactly, you don't want to inhale any
>> lime dust or get it in your eyes. I bought a bunch of Ball's Pickle Crisp
>> (calcium chloride) and now I only need to put some in each jar as I can
>> them.
>>> Put dill, pepper, and garlic in hot jars
>>> Add cukes and cover with brine solution
>> I used vinegar, no brine in the recipe I used.
>>> BWB (I'll check BBB for time)
>> IIRC this was five minutes plus the five minutes recommended time with the
>> lid off the bwb after heat is turned off.
>>> Did I miss anything important? I'll see if I can fine my pearls and I
>>> will be listening to Neil Diamond and Carly Simon.
>>>
>>> It appears that I can do the pickles in smaller quantities and not
>>> have to put them in the refrigerator for so long.
>> The ones I made don't have to be refrigerated at all. I have difficulty
>> making brined pickles down here due to the heat. they go off very quick
>> and I just wasted a lot of effort.
> George - isn't lime the stuff y'all have to rinse off or is that another
> solution? I remember one I used that I couldn't get rid of the puckery
> taste, maybe from not rinsing enuf.
> Edrena
>
>
Yup, you have to rinse several times and soak a few times to get rid of
the lime taste. The calcium chloride is much easier to use. I'm hoping
to make another batch of pickles next week and will use the CC at that time.
George
