Dill Pickles Too Salty
John A
16 years ago
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shirleywny5
16 years agodavid52 Zone 6
16 years agoRelated Discussions
Dill pickle recipe
Comments (39)Regular cukes will soften quickly, and because the skins are so thick they will be tougher to enjoy. When I buy cukes for salads, I use pickling types as their skins are very thin and crisp, and are not needed to be peeled off. Can't say the same about regular cukes, as they would be like biting into a hard tough skin, and softer inside. Pickling cukes are the #1 choice and MUST be used immediately after picking!! to get the best texture. Chilling in ice water can help to recrisp them, but its short term only, and will not fix/replace an older cukes' texture, or to get to be crisp again for a longer time. If sunken, rubbery, soft, old, they are not going to be as good for making crisp pickles. Long English cukes (sport), are usually sold in a shrink wrapped plastic. The reason is simple. If left out to air they dry out very fast and you end up with a poor texture again. They are bred to offer the softest skins that are found on all cukes. I wouldn't use any English cukes for pickles, but they are decent in fresh salads however. As to the crocks, you may want to see if cheap the lead tst kits used for tsting paint might work. A tiny chip of the glaze may be a way to see if the sample shows positive for lead. I think crocks made before 1960-1970 are are questionable, but correct me if I am wrong....See MoreSALTY fermented dill pickles
Comments (49)Can't say what Mom used to do but many did store their fully fermented pickles in the cellar or a root cellar because the temps there were about the same as fridge temps 40-45 or even cooler in the winter. But even then they won't store for long so they'd need to be eaten within a reasonable length of time. Now days the guidelines read: Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. So processing them after they are fully fermented allows for longer shelf storage and it also eliminates the need to skim them every few days since the processing prevents any molds, listeria or yeasts from developing. Here is a link that might be useful: Fermented Dill Pickles instructions...See MoreHelp with Mrs Wages Quick Process Dill Pickle Recipe
Comments (16)"3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe. Erica - it finally dawned on me during supper just how flat out wrong my math was when I said that. It never was my strong suit and age has made it even less so. I still feel the Mrs. Wages mixes are safe to use because of the long established experience with them and their added citric acid, but please disregard my flawed math assurances when making up your mind, ok? Sorry for the confusion. Dave PS: yes on the Annie's salsa question assuming you use the full cup of acid (vinegar, bottled lemon or lime juice)....See Moreleftover dill pickle juice
Comments (21)I know that followers of homespun folk remedies have strong beliefs. No need to disturb that, There's no magic in pickle juice. Many people have night cramps because they are partly dehydrated; drinking more water during the day often solves the problems. A lack of salts can also play a part, drinking a sports drink supplies several electrolytes and bananas supply potassium. If you want to eat more vinegar, pair it with olive oil and eat more salad....See Morereadinglady
16 years agoLinda_Lou
16 years agoEvelyn Hill
8 years agodigdirt2
8 years ago
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