General information and discussion about cultivating melons, cucumbers, squash, pumpkins and gourds.
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#31 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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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!
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#32 | |
Tomatovillian™
Join Date: Mar 2013
Location: Holland, PA/Zone 7A
Posts: 692
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![]() 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!
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#33 |
Tomatovillian™
Join Date: Mar 2013
Location: Holland, PA/Zone 7A
Posts: 692
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*Duplicate post*
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- Kelli Life's a climb...but the view is fantastic ![]() Last edited by BucksCountyGirl; August 7, 2015 at 01:27 PM. Reason: *Duplicate post* |
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#34 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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 |
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#35 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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Yummm!! Looking awesome Worth!
I wonder how Kenny's pickles turned out?
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#36 |
Tomatovillian™
Join Date: Mar 2013
Location: Holland, PA/Zone 7A
Posts: 692
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They look perfect! Cheers!
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#37 | |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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#38 |
Tomatovillian™
Join Date: Sep 2011
Location: holly michigan
Posts: 380
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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.
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#39 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
http://nchfp.uga.edu/how/can_06/dill_pickles.html Worth |
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#40 |
Tomatovillian™
Join Date: Oct 2013
Location: Chicago IL
Posts: 857
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Recipe for brine using vinegar is different one and taste differently.
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