Salt brine pickles HELP!!! - Page 3

Karrr_Luda · August 6, 2015

Don't know what claussen pickle tastes like, that's embarrassing, but I love half sour pickles, so for me it would probably be ready. It is up to your taste, as long as they are submerged, they should be OK. Good luck Worth!

BucksCountyGirl · August 7, 2015

Quote:

Originally Posted by Worth1

Right now they taste like a Claussen pickle how on earth could they be ready?
They have only been in the brine for like maybe 4 days.
The only draw back is they are slicing cucumbers but they still aren't bad.
Worth

Hey Worth! I looked at your pic of the white film on your other thread. That is, indeed, just some harmless Kham yeast. If you dislike having to remove it all the time I would suggest going with a closed fermenting vessel next time with a fermentation lock (let's CO2 out but does not let air and wild yeast in). Since I have switched to the closed system my scumming days are over!

As far as the doneness...that is for your palate to decide. The warmer your house is the faster the pickles will ferment so if you like the taste right now, move them to the fridge (to retard the fermentation). I let mine go until the fermentation stops because I plan on keeping them at room temp AND i like fully sour dill pickles.

Best of luck and keep us posted!

BucksCountyGirl · August 7, 2015

*Duplicate post*

Worth1 · August 7, 2015

Kelli here are mine ready to go in the refrigerator.
They taste just exactly the way I want them to, I have never cared for full sour pickles.

Right now I cant make my mind up on what size crock to get or get two smaller ones.

This whole thing was an experiment to see if I wanted to do it.
At last count I have something like 35 pints of pickles.

Worth

Karrr_Luda · August 7, 2015

Yummm!! Looking awesome Worth!
I wonder how Kenny's pickles turned out?

BucksCountyGirl · August 7, 2015

They look perfect! Cheers!

ddsack · August 8, 2015

Quote:

Originally Posted by akgardengirl

I would love to have the sourdough rye recipe also. I have some Polish rye sour. My rye (100%) bread is hard to cut, hard to chew and pretty sour. I only have one recipe I work off of but would like to try a different one.
Sue

Sue, check your PM, please.

kenny_j · August 9, 2015

I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.

Worth1 · August 9, 2015

Quote:

Originally Posted by kenny_j

I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.

1/2 canning salt and 1/4 of vinegar to 8 cups of water is what I used from the food reservation site.
http://nchfp.uga.edu/how/can_06/dill_pickles.html

Worth

Lindalana · August 10, 2015

Recipe for brine using vinegar is different one and taste differently.

August 6, 2015	#31
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Don't know what claussen pickle tastes like, that's embarrassing, but I love half sour pickles, so for me it would probably be ready. It is up to your taste, as long as they are submerged, they should be OK. Good luck Worth! __________________ (:>=

August 7, 2015	#33
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	Duplicate post __________________ - Kelli Life's a climb...but the view is fantastic Last edited by BucksCountyGirl; August 7, 2015 at 02:27 PM. Reason: Duplicate post

August 7, 2015	#35
Karrr_Luda Tomatovillian™ Join Date: Mar 2015 Location: USA NJ zone 6B Posts: 228	Yummm!! Looking awesome Worth! I wonder how Kenny's pickles turned out? __________________ (:>=

August 7, 2015	#36
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	They look perfect! Cheers! __________________ - Kelli Life's a climb...but the view is fantastic

August 7, 2015	#34
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Kelli here are mine ready to go in the refrigerator. They taste just exactly the way I want them to, I have never cared for full sour pickles. Right now I cant make my mind up on what size crock to get or get two smaller ones. This whole thing was an experiment to see if I wanted to do it. At last count I have something like 35 pints of pickles. Worth

August 9, 2015	#38
kenny_j Tomatovillian™ Join Date: Sep 2011 Location: holly michigan Posts: 380	I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.

August 10, 2015	#40
Lindalana Tomatovillian™ Join Date: Oct 2013 Location: Chicago IL Posts: 857	Recipe for brine using vinegar is different one and taste differently.