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| hey everyone. It has been a really really long time. We have moved across the country, moved across the state, and had a baby in the last 5 years. So that is why I've been scarce for such a long time. Our son is now old enough that I can 'do a garden', so I here I am.
I have some first timer type questions regarding fermented pickles. Here's the recipe:
1 Gallon Jar
In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence
Pickles ready to eat after 10-11 days.
To process the pickles
Here's my questions:
Please share any additional tips/tricks for fermenting pickles. The cuccumbers are sitting on my counter as we speak. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sun, Jun 28, 09 at 20:08
| 1. Yes. Just divide ingredients accordingly. 2. Warm the water, dissolve the salt in the water (use only canning and pickling salt), let it cool and there's your brine. Make double or triple or whatever batches, enough for the jars and the brine bags. 3. Remove the blossom end. Whether you remove the stem end is up to you but do be sure you clean carefully around that area as it tends to collect bacteria. 4. If you do a good job of keeping air out the likelihood of scum is reduced. Whether you still have some or not depends upon locality and temperature. Make sure the area where pickles are placed to ferment is not too warm. High 60's is perfect. Check daily for scum. If you see some, skim it off. Make sure to use sterile instruments. Let's leave the processing questions until you get to that point and see how things go. You may have other questions before then and just the fermentation process is enough to deal with. Carol
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| You can only use the low temp. pasteurization if the recipe states it as being a safe method. Not all pickles are safe to do that way. Personally, it is a pain, and I can't see it makes them any more crisp due to the longer processing time in the BWB canner. I still prefer standard boiling water bath processing for pickles. |
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| is type of pickle important? I am growing a slicing cucumber but have picked it very immature. My dad says they won't be any good but I'm skeptical since sweet pickles are made with those tiny immature cucumbers. |
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| These cannot be safely canned at home without loss of texture. The brine would not need vinegar to start with. The water and salt amount is the following 5.5 ounces (by weight) of pickling salt and one gallon of water. I cut both end tips off prior to packing in half gallon jars. I also use fresh dill and don't like peppercorns in my pickles. As a stronger taste, I make my brine with a packet of Mrs. Wages dill pickle mix. It offers a lot more flavor. Cut the garlic into pieces too. If you want a half sour, leave them out for about 2-3 days, then add the vinegar and place in the fridge. If you want a stronger fermentation, a week up to 10 days is fine. They do need to be refrigerated at all times after the fermentation and adding of vinegar. The vinegar tends to halt the fermenting which is basically lactic acid. |
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- Posted by readinglady z8 OR (My Page) on Mon, Jun 29, 09 at 13:21
| Yes, type of cucumber is important. Only pickling cucumber varieties are used for pickling, regardless of the size of the pickle or the recipe. Carol |
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| You can use slicing cukes, but won't be as good as pickling cucumbers. That recipe is fine to use. It is from our extension files. You can use it just fine. Many people really like the results of it. Processing stops further fermentation and is fine to do. Processing has been shown to keep them better as it will kill enzymes that cause spoilage and deterioration. |
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| Agree - Dad is right in this case. Type of pickle is very important to success. I'm skeptical since sweet pickles are made with those tiny immature cucumbers. Nope - they are made with small pickling cuke varieties, not immature slicing varieties. It isn't just the size but the rind, seed cavity size, and the water content that makes the difference. Slicing cukes have much more water in them and easily go soft and mushy when pickled. Dave |
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| You do not have to only use pickling cucumbers. Slicing ones are safe to use, but won't have the exact quality. Just don't use waxed ones from the store, but fresh ones are fine. From Univ. of Illinois: |
Here is a link that might be useful: Univ. of Illinois extension on pickles.
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| I never grow regular cukes as they just have too tough a skin that needs peeling. Might be fine for relish, but for a decent piockle, you do have to use very fresh picked pickling cukes. They don't need peeling either and are great in salads. I also avoid the Eurpoean types as they are just too soft a skin and have too much water in them to be worthwhile in making pickles. I usually like o plant several varieties of picklers. With the really 100% rain almsot every day in June, my garen is now yellowing and dying. Cuke seeds were planted the first week of June and only have a single set of leaves so far, and my corn is also all stunted. |
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- Posted by lovinridgebacks 7 (My Page) on Mon, Jun 28, 10 at 21:24
| A few questions: 1)What makes these "claussen style" pickles? Are they crisp like them? I always hated my moms pickles and we only eat Claussen now. Just don't want to get my hopes up that it's possible to make a pickle that's not limp and soft if that's what I'm always going to get. 2) I think I read you need to pick the pickles at about 4 in. long. If you let them go longer and cut them in half or so, does it alter the taste or is it just a functional size thing to fit them in the jar easily? Also, can you pick them as baby pickles (I have Boston Pickling growing) or are those little pickles a totally different variety? 3) What is the difference in taste of a fermented pickle vs a fast processed canned pickle? is it taste or texture? 4) If I processes them with water bath to can them after the fermenting, does that change the texture (sorry if that's a dumb question...I'm new to this)? |
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- Posted by lovinridgebacks (My Page) on Mon, Jun 28, 10 at 22:39
| oh dang. I already might have screwed it up. I'm testing the recipe out with 5 pickles. I went ahead and used the gallon recipe instead of reducing it down thinking it didn't really matter. But, as my husband just pointed out....if you don't have 5 lbs of pickles to go in the water, when you "add water to the top of the container", I'm watering mine WAY down compared to those that have 5lbs of cukes. Ugg. So, what's going to happen with it? longer fermenting or are we going to kill ourselves. I might just have to ditch the whole thing and start again by weighing. Any thoughts? |
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| Try this recipe, it's not fermented, but it's as close to Clausens as I've found. CLAUSEN CLONE PICKLES 1 Large White Onion, diced Brine: Place Onion, Garlic, Mustard Seed, and Dill in bottom of jar. Fill with Cucumbers standing on end. Heat Brine ingredients to boiling and pour over Cucumbers. Let stand uncovered for 3 days, cover and refrigerate. Pickles will keep refrigerated up to one year. Steve |
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| They probably won't ferment and make the lactic acid. They are like Clausen in that they are a fermented pickle and make their own lactic acid to preserve them. |
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- Posted by lovinridgebacks (My Page) on Tue, Jun 29, 10 at 15:03
| I started my recipe over with 1/5 of everything so I wouldn't be unsure of any bad results....BUT Linda Lou, was I not supposed to cut them prior to fermenting them? I did, so what does that mean for me? Glad to hear it's possible the have not limp pickles. And, to clarify, they will not change in texture after processing them? Thanks for the responses. |
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| Sorry I'm still learning and I don't understand...for the Clausen Clone Pickles, isn't this still somewhat fermenting if you let them sit for 3 days before refrigerating them? Clausens are my favorite and I'd love to give one of these recipes a try. I'm in Texas and the temps in the house during the day are mid to high 70's during the day and low 70's at night. How do I deal with this? Thanks! |
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| That so called clone recipe is not the safe recipe for Claussen type. That 3 day kind is unsafe and can lead to listeria. They are not fermented enough to have enough acid. That brine would be too weak to store in the fridge. Either you need a fully fermented pickle or a quick pack one to insure safety. Those old fashioned refrigerator pickle recipes have been pulled from USDA/extension publications and we are told to instuct people not to use them. You will still find the info online, but check the date of publication. Be sure it is current information. You should be able to do the standard Claussen type that are fermented. No, you are not supposed to cut them first. The water from the cukes will dilute your fermenting brine. You slice them before processing if you chose to slice them If done properly, it is fresh cucumbers, removing a 1/16 inch slice off the blossom ends or pickles, using water that doesn't have a bunch of minerals, the right kind of salt, etc. that make a crunchy pickle. It is not processing that makes them soft. As I said, it will destroy spoilage enzymes, bacteria, yeast, mold, etc. and insure a true vacuum seal. Tests have proven that processing will provide you with a better end product down the road. |
Here is a link that might be useful: Pickles and relishes.
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| I am reading up on pickle making in anticipation of actually growing some cucumbers... I thought my choices were refrigerator pickles or processed. I came across this post taking about fermented pickles. Must "fermented" pickles be refrigerated? Could someone please explain the pluses/minuses of each methods? Thank you. |
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- Posted by lovinridgebacks (My Page) on Wed, Jun 30, 10 at 12:32
| ok, Thanks for the info. Linda Lou. So, duluting the water makes them unsafe to eat right? or just takes longer to ferment? I need the easy button. This looked so easy when I started. ha ha |
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- Posted by lovinridgebacks (My Page) on Wed, Jun 30, 10 at 14:00
| ok, Thanks for the info. Linda Lou. So, duluting the water makes them unsafe to eat right? or just takes longer to ferment? I need the easy button. This looked so easy when I started. ha ha |
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| It will depend upon whether or not the salt content is still enough to ferment the cukes. With the added water fron the cut cukes it may not ferment. If they do, then they will be fine. You can keep fully fermented pickles in the fridge for a few months, but you have to keep checking for scum and take it off it it forms. Processing them will allow you to keep them on the shelf and longer than in the fridge. |
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- Posted by gardendawgie (My Page) on Thu, Jul 1, 10 at 8:36
| What is known about Claussen Pickles? Just what kind of pickle are they? Fermented or Fresh Pack? From the Claussen website I do not believe that Claussen Pickles are naturally fermented. I believe they are vinegar recipe fresh packed. From the website it seems the pickles are put right into the jars with their so called secret recipe. This means they are NOT FERMENTED. Also they seem to brag that their pickles are almost white or so called fresh. Fresh pickles are white. Pickled pickles are a darker color which they criticize on the web site. They claim faster from the grower to the jar. It is my opinion that the reason they refrigerate their pickles is because they are using a low vinegar recipe which requires refrigeration and or quick eating. |
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| Linda Lou- what about ksrogers half sours? He uses no vinegar and only a day or two of fermenting. I've yet to understand how that is safer than any other refrigerator pickle since fermentation may not have developed enough acid yet. |
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| His are NOT safe. They can lead to listeria. Not any acid to keep them safe. I think Claussen are fermented but would have to check their site and read. I have never bought them. |
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- Posted by orbdweller 6_se_mi (My Page) on Mon, Aug 16, 10 at 8:55
| WOW! I am by no means a Pro at pickles, but over the last few years have come up with a recipe I like. In my opinion a "Claussen" type pickle is just a crunchy or crisp garlic pickle. I think Claussen pickles are refrigerated because they are quick pickles and are not fully processed. As processing pickles requires HEAT and heat will cook the pickles. Now the amount of heat used would depend on how cooked they get. I found this out the hard way and 8 qts were super soft and were only saved by turning into relish as needed. I have never tried fermenting pickles and don't think I ever would it sounds like too much trouble. There are a couple ways to keep your pickles crisp - Pickle Crisp also grape leaves. I have never tried either. I keep mine crisp by using fresh "no more then 4 days old and immediately refrigerated after picking> and soaking in an ice water bath for between 2 and 4 hours prior to pickling. As far as the size and type of cucs to use I have found pickling type are best. Although I have used slicing but they do change the final product and are not as good. I like using large ones about 1 1/2 to 2 inch diameter. This recipe is named for my Son. Sometimes a miscalculation can lead to a success. Snakey Jake Pickles Yield about 8 quarts 30 to 40 pickling cucumbers BRINE Jars Brine: Jars: Notes: Enjoy! Orbdweller |
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