Do I have to refrigerate Kosher Dill Pickles!!?
nita1950
20 years ago
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Pokeydecatur
20 years agoRelated Discussions
Ball kosher dill pickle mix OK to use for sweet pepper rings?
Comments (3)First you'd have to determine the pH of the peppers vs. cukes. Don't know if there is enough acid in the mix to compensate for the differences or how much extra you'd need to add. The mixes are sold as tested and safe for the directions on the package, not for use with other foods. I also don't know if the Ball mixes contain citric acid like the Mrs. Wages mixes do. One could speculate that it would be ok because the peppers have less water in them than cukes do but that doesn't compensate for the different density of cukes vs. peppers and peppers are much more dense. So speculating is just that - speculation. You begin to see the problems? It is your choice. Dave...See MoreBall Kosher Dill Pickle Mix
Comments (5)I never seem to have any fresh dill when I need it, so the mix seems like a good substitute. I'm trying to make refrigerator pickles. I have a small city garden and only have enough cucumbers for maybe a quart or so, and the package says it makes about 4 quarts. Would it be ok to save the extra brine in the fridge and use it when I have enough for another quart? If so, will I need to heat up the brine again? TIA....See MoreAnyone use Ball Kosher Dill Pickle Mix recipe?
Comments (12)Floating is usually not a safety issue. It simply means that air was still trapped in the vegetable pieces. Over time, assuming it was processed correctly, they will sink. But slimy can be a serious problem as it is often indicative of too low acid brine (too little vinegar) and the food should not be consumed. The problem okra is often slimy naturally, especially if overly mature when harvested. So there is no way to know if the slimy results was from the okra or the too-low-acidity. To be safe I would recommend tossing them. " Are these ingredients good enough to can 1 quart of okra I'm using canning salt, garlic, ( ball) kosher dill pickle mix , and some (ball) mixed pickling spice, and the okra. These are the ingredients I have as of now. I know nothing at all." There are many tested and approved recipes for making pickled okra and when one is new to canning only those tested and approved recipes should be used. In all cases the amounts that can be added are limited to the specific amounts in the recipe - no additions. In other words the Ball Kosher Dill Pickle Mix is safe to use IF you follow the instructions on the label. I don't have a packet of it to check butyou would use only the packet mix, and the vinegar and water it calls for and the okra. No additional pickling spices or salt can be added unless the instructions call for them. I doubt they do as the salt and all the spices should already be in the mix in the packet. As for quarts - only if the instructions call for quarts. Normally such instructions are for pints only and you can never go to a larger jar than what is in the instructions as it creates safety issues in the pH and the processing time required. If you want to use an approved recipe for Pickled Okra instead use this one. http://nchfp.uga.edu/how/can_06/pickled_dill_okra.html Dave...See MoreLinda Lou's Kosher Dills (Heinz recipe) - 'Dill newbie' question
Comments (8)For spears, the wait time for consuming can be down to 3 weeks after canning. If its whole cukes, it will take longer. Adding some Pickle Crisp (Calcium Chloride) will improve crispness. A 50:50 ratio of water to vinegar is marginal, so you may want to consider using a bit more vinegar and a bit less water. There is also a dill pickle that calls for a few whole peppercorns per jar. I don't care for that, but others might. Fresh dill weed is OK, but you can also add fress dill seed heads (swelld green stage) if you like a more powerful dill taste. I like lots of dill taste and use a Mrs. Wages dill pickle mix as the basis, instead of the pickling salt. I also like using all vinegar and no water most of the time. Another option is slices like the 'stackers' from Vlassic, where they slice lengthwise for sandwiches. Keep in mind that any cuts of whole cukes will get soft a bit faster after they are canned, hence, the need for the Calcium Cloride (available from Bulk Foods)....See Morenita1950
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