Dill pickles

Thr1ceup0natime(7)April 17, 2013

How long is it recommended for fresh cut pickles to marinate in the brine for softer flavorful pickles after canning? Thanks!

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Softer meaning what? Less vinegary? Less garlic flavored?

Cider vinegar gives a much more mellow flavor than white vinegar does. And you an always reduce the garlic or the dill if you wish. Otherwise the standard brining time is 4-6 weeks for best flavor.

That doesn't mean you can't eat them before hand, you can. Technically, if kept refrigerated you can eat them any stage you want but the less time in the brine, the less the pickled flavor.

Dave

    Bookmark   April 17, 2013 at 10:49PM
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Thr1ceup0natime(7)

I like them softer and less crunchy. Kinda like the store bought fridge ones. I can't seem to find a regular dill pickle recipe that doesn't look weird or call for crazy spices. I only have the mrs.wages dill pickle mix to try when my cukes are ready. :-/

    Bookmark   April 17, 2013 at 11:06PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

like the store bought fridge ones

Do you mean Clausens? That is a totally different process to make them. If not them, which specific brand?

There are basically 3 different ways to make pickles - fresh pack, fermentation, or refrigerator. Mrs. Wages is a fresh pack method. "Softer and less crunchy" are usually fermented pickles.

Dave

Here is a link that might be useful: NCHFP - Pickling Methods and Information

    Bookmark   April 18, 2013 at 10:26AM
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Thr1ceup0natime(7)

Ok it doesn't bother me that much if they aren't soft but I really want them flavorful, I thought the softer the pickle the more time the brine needs to soak in. I guess I'll try a couple batches at different weeks and test flavors. Thanks:-)

    Bookmark   April 18, 2013 at 10:40PM
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