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pickles lacking esthetic appeal somehow.

Posted by Trishcuit none (My Page) on
Thu, Aug 4, 11 at 20:33

I used a dill pickle mix to do my pickled cukes and carrots. It contained: salt, sugar, natural flavors and calcium chloride (aka pickle crisp). It is just a white powdery substance that you dissolve in your vinegar and water brine. So I made two pint jars: one cukes and one baby carrots. The liquid is pretty much just clear, no bits of spice or dill heads tucked in or bobbing around. I appreciate the convenience of the product but it just looks so...sterile and devoid of character. The proof will be in the eating in a few weeks time I suppose.

Follow-Up Postings:

RE: pickles lacking esthetic appeal somehow.

Well, I think you sort of answered your own question -- you need the "bits of spice and dill heads" and so on and so forth just for appearance sake. Personally, I like intensely flavored foods, so wouldn't have any qualms at all about adding to a commercial mix. Some nice red pepper pieces would also brighten it up and add some flavor as well.

I say go for it.

RE: pickles lacking esthetic appeal somehow.

You can always add any dried herbs or spices you want. Dried dill leaves, parsley, tarragon, dried peppers, dried onions, etc. One fresh dill head probably wouldn't hurt but fresh herbs can affect pH so you can't over do it. And not all of the available mixes are the same either. Try another mix or skip the packaged mixes all together.


RE: pickles lacking esthetic appeal somehow.

Yea I pretty much answered my own question I know, hahah. It was more just an observation. Time to get down and get funky with the spices.

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