Keeping Cucumers fresh for Pickling?
catharsix
12 years ago
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Charcuterie
12 years agoskidd5
12 years agoRelated Discussions
Japanese Soyu Cucumer/Tatuma Squash
Comments (5)Hey Farmerdill, okay, I will definitely be getting some type of trellis for them then. The trellised cucumbers and such always look so pretty anyway-me thinks at least. Oh, and when you say 'grows like any other long type cucumber', does that mean the soyu grows well here? I've had pretty good luck with cucumbers in Decatur/Atlanta, so I'm assuming that's what you mean. If not, please feel free to correct me and expand... Thank you much for the response on these more rare varieties! p.s. very interesting that tatuma can be grown in both summer and fall. I'll remember that....See MoreVlaussen pickle vs. other pickles?
Comments (1)Claussen pickles come in two types. The type that is refrigerated is found in the stores refrigerator section. They are basically a fermented pickle using a salt and water brine. Also some are half sours, and do not go to complete fermentation so they tend to have a brigher crispter taste. Vinegar based pickles are the type that are on regular store shelves, and Claussen makes a few of these types as well. Vlasic, another brand has mostly vinegar based pickles, so are also on regular store sheves. In these threads are several discussions for making the various the refrigerator types. I like making half sours using lots of fresh dill weed and garlic, and the cukes MUST be very fresh picked. The half sours sit in a salt brine for about 2-3 days, then get a small dash of white vinegar to slow the fermentiation. Then are placed in the fridge. They can keep fairly well up to almost a year. Fully fermented ones take a bit longer and are also usually placed in the fridge once the fermenation has completed. Because the salt brine types don't really have THAT much salt to truly preserve them, and they can ferment further into mush and then can get moldy, its not advisable to can or leave them out at room temps....See MorePickling Questions and Concerns
Comments (35)I'd guess the age was the principal factor. Cucumbers have such a high water content they become unsuitable for canning very quickly. Two other factors are not trimming off the blossoming end (which contains softening enzymes) and over-scrubbing the cucumbers which damages the skin and can allow spoilage organisms to enter. Cucumbers need to be washed very gently. Overcooking might soften the pickles a bit, but not to the degree you mention. The bad flavor and downright mushiness tells me they were spoiled and excessive cooking just won't do that. I'm glad you're not giving up. It is a learning curve. One reason I buy cucumbers from a local grower is I can get a large amount picked in the morning and process everything that day. Unless you have a very large garden, that can be hard to manage with your own cukes. Carol...See MoreCan non-pickling cucumbers be pickled?
Comments (4)Sure you can Astrid. ;) I'll even stick my neck out and say that most don't use pickling cukes to make their pickles with - especially sliced varieties. Regular cucumbers make great bread and butter, dill slices or slabs or spears, sweet slices or chunks, relishes, etc. The slices may be a little bigger than those from pickling varieties but just as good. We like dill slabs for hamburgers so I cut the cuke on the diagonal (degree is your choice) into about 3/8 inch slices and stack them in quart jars with a head of dill, pour on the boiling dill mix (3 c sugar, 2 T canning salt, 6 c vinegar, 2 T pickling spice) and process 10 min. in BWB. Just one idea. ;) Dave PS: I soak the cuke slabs in heavily iced water for 2 hours before putting them in jars. Keeps them crisper....See Moredigdirt2
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