From what I've heard you should reduce the amount of pickling salt when using the pickle crisp. Though I do not know how much. I've never used it. Pickle crisp is a alternative to alum.
Thanks Steve and Al for all of the help! Looking forward to trying it out - hopefully tomorrow.
I’ll dial back the picking salt some, since I’m planning to use some Pickle Crisp. Not sure on exacts, but I’ll dial it back some.
Have you tried any other veggies in this same brine and process? I picked up some asparagus that I think I may try...why not.
Thanks Steve and Al for all of the help! Looking forward to trying it out - hopefully tomorrow.
I’ll dial back the picking salt some, since I’m planning to use some Pickle Crisp. Not sure on exacts, but I’ll dial it back some.
Have you tried any other veggies in this same brine and process? I picked up some asparagus that I think I may try...why not.
They look like they were frozen at some pointThanks for all of the input, Steve.
I did one quart size jar of the non-spicy garlic dill pickles and one quart size jar of the garlic dill pickles with the added spice. I’m also trying a jar of pickled asparagus- who knows.
I think I followed Al’s recipe fairly close - probably a little deviation. The jar sealer seemed to work really well.
They are cooling now, and then I’ll stick them in the fridge.
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Couple of questions:
- How long will these keep, sealed and unopened, in the fridge?
- Once you open a jar, should you re-vacuum seal? Or how long will they keep on the fridge, after breaking the seal?
- Also, some of the cucumbers looked off, when I cut them open. See the pick below. I ended up throwing some of them away, because they looked different. Does anyone know why they look the way they did? Are they bad?
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They look like they were frozen at some point
Never gave that any thought . I left mine vac'd . Some are coming up on 9 months . Last jar I opened was a bit strong , but very good , and still crunchy .After 5 days under vacuum, I break the seal & just put on a regular plastic lid.
They will last over a year in the fridge without vacuum.
If you leave them under vacuum, they will get too strong.
Al
Never gave that any thought . I left mine vac'd . Some are coming up on 9 months . Last jar I opened was a bit strong , but very good , and still crunchy .
I should have also said , now I know why these are different . Almost transparent . I had some small jars that were not vac'd . So I did a comparison ,,, the long term vac pickles are strong . First time having some that just went by time not vac'd . My goodness ,,, they are really good . About 8 months old .If you like real strong sour pickles, then by all means leave them under vacuum longer.
But even if they are not under vacuum, they get stronger with age.
They don't start to soften up until after a year or so in the fridge.
Al
I should have also said , now I know why these are different . Almost transparent . I had some small jars that were not vac'd . So I did a comparison ,,, the long term vac pickles are strong . First time having some that just went by time not vac'd . My goodness ,,, they are really good . About 8 months old .
So I bought the Ball pickle mix. And did two quarts. My first thought was that I am wondering if these will taste mass produced. The brine smelled too much like pickle juice for what I've grown used to with making pickles. I could be, and hope, I am wrong. I'll know in a few days. Stay tuned....
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