Pickle questions
plllog
4 years ago
last modified: 4 years ago
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plllog
4 years agoRelated Discussions
Fermented pickle question
Comments (5)JMO but I would cut the larger ones into halves or spears and even trim them some to make them about the same size/weight as the majority are. You could leave them large and whole but it will affect the fermenting process and possibly the amount of salt needed as the extra large ones will contain much more water and will dilute the brine. NCHP says: " Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety." Dave...See Morepickling question
Comments (2)What you would do is use 56% of the vinegar called for (assuming the recipe was written for 5%), then make up the rest of the total volume of liquid with water. So for example the recipe called for 2C of 5% vinegar and 2C of water. You would use 2x.56= 1.12C or 9oz of vinegar and 4-1.12C= 2.88C or 23oz of water. If you were using say 4% rice vinegar, you'd use more, 1.25*2C= 2.5C vinegar and 1.5C water in that recipe. But why use 9% vinegar in a recipe calling for 5% when 5% is so widely available? Here is a link that might be useful: A Gardener's Table discussion of rice vinegar...See MorePickled peppers question and pickle crisp question
Comments (2)The peeling is optional with any recipe. The need for it depends on the type of pepper and how thick the skin is. Cutting slits in the whole peppers is recommended. The soaking in vinegar is optional. The slits will allow the brine access to the interior. Just takes time. So pre-soaking them could speed up the process. Personally I've never done it. As for the pickle crisp, the amount used depends on the brand used, there are several and some are more or less coarse ground so different amounts would be called for. So use the directions on whichever brand you have, To determine if it is enough or not try some of the ones you have already done and see if you may need a bit more. That will be the best indicator and with time and testing you can decide how much works best for you. But you need to know that using too much can affect the flavor badly and that "very crisp" may not be a realistic expectation with home-canned pickled products. Heat processing just doesn't allow for "crunchiness" so homemade will never be as crisp as store bought which are processed quite differently. JMO Dave...See MoreNewbie pickling question
Comments (1)<is the food supposed to be totally submerged in the brine? My quartered pickles seem to be floating a bit above the brine.> In the ideal world, yes they should all be totally submerged. But when they aren't tightly wedged in they will often float. Usually with time and with enough brine still in the jar they will sink down some. If they don't they tend to turn dark and unappealing so once you open the jar just toss those top few. Tip over should be avoided however you can - just put some water filled jars in if necessary - as not only does the brine get out but the water gets in and dilutes the brine. It is usually recommended that those jars be marked, refrigerated, and consumed first and early since there is no way to know how much the brine was diluted. Dave...See Moresleevendog (5a NY 6aNYC NL CA)
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