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UWisconsin Extension pickle recipe

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Posted by MissRumphius 4b (My Page) on
Mon, Aug 25, 14 at 13:30

I am trying a fermented pickle recipe from the (http://learningstore.uwex.edu/assets/pdfs/b2267.pdf) booklet from the U. of Wisconsin Co-operative extension. After the pickles are fermented it gives a recipe for making fresh brine to use for canning the pickles, using 1/2 c. salt, 1quart vinegar and 1 gallon of water. I thought the required vinegar:water ratio was 1:1. If I simply go to a 1:1 ration, will this be safe to can?
I believe the booklet is from 2008 - not that long ago but possible long enough not to be current.
Thanks for any help.
Elaina

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RE: UWisconsin Extension pickle recipe

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Mon, Aug 25, 14 at 17:25

There are a few pickling recipes around that use less than a 1:1 ratio of vinegar to water but they have been tested and allowed to stand. Including some on NCHFP. I'd have no problems using the extension recipe primarily because they have already been fermented. The fermenting is the source of your safety.

The guideline reads no less than a 1:1 ratio when using an untested recipe and applies primarily to quick-pack or fresh pack pickles. Fermented pickles are a whole different ballgame. :)

Dave

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RE: UWisconsin Extension pickle recipe

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  • Posted by malna NJ 5/6 (My Page) on
    Mon, Aug 25, 14 at 17:32

The fermentation process converts the sugars in the cucumbers into lactic acid. So your pickles are now naturally acidified (assuming all went according to plan in the fermentation process).

You can strain the fermented brine and use that (which I'm sure you read in the instructions), but it does have a different taste. Some people in my family love those pickles, some won't touch them but will devour ones canned using fresh brine. No accounting for taste buds.

More acid, meaning vinegar in this case, is really not required, hence the 1 quart to 1 gallon ratio for fresh brine. But if you like them vinegary (like we do), feel free to adjust the water down and the vinegar up to taste.

Hope that helps.

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RE: UWisconsin Extension pickle recipe

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Dave and Malna - Thank you! This is my first venture into fermentation so i wanted to be sure the process was ok.
Elaina

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