Salt brined dill pickles | Canning, Freezing and Preserves

Post New Topic Reply to Topic

Salt brined dill pickles

Most Active Topic:

Change a letter game. (16206 posts)
Word Association 2 (12507 posts)
New Word Game (9868 posts)

Most Recent Topic:

Member	Message
aimee Joined: 6/21/2008 Location: Indiana Posts: 847	Posted: Mar/14/2009 4:23 PM PST Hey - I'm growing some pickling-sized cukes this year and want to put up some crocked, salt brined fermented old fashioned pickles. I've got two jars of sauerkraut going right now too, and if they turn out I'm going to grow some cabbage this fall and put up a bunch. I've found a ton of recipes, all with contradictory information. Do any of you do this sort of thing alot, and know a "best" way? I want to do the salt-only fermented kind, not pickled in vinegar. Quote \| Reply \| Report

Canned_Nerd Joined: 4/12/2008 Location: Southern California, USA Posts: 221	Posted: Mar/14/2009 8:13 PM PST What kind of conflicting information are you talking about? The percentage of salt in the brine or something else? I can't help you much on the actual process since I only to the quick pickles. Quote \| Reply \| Report

aimee Joined: 6/21/2008 Location: Indiana Posts: 847	Posted: Mar/15/2009 6:12 PM PST Yeah, contradictory info on how much salt to add to how many pounds of vegetable, what kind of salt to use, whether to add water or use only the vegetable's juices, how fine to cut your cabbage, whether to add some vinegar to your pickles, how best to keep it air tight while letting the fermenting bubbles out, can you ferment right in the jar or do you have to do it in a crock....... Everybody swears by thier own way and says everyone else's way will kill you. You'd think they were talking religion. Quote \| Reply \| Report

Canned_Nerd Joined: 4/12/2008 Location: Southern California, USA Posts: 221	Posted: Mar/16/2009 11:02 AM PST Have you ever visited the National Center for Home Food Preservation. They are the best and last authority on the subject. When in doubt, follow their instructions and recommendations. http://www.uga.edu/nchfp/how/can6a_ferment.html Yes you can use jars instead of a crock, as long as you have a method to keep air away from the solution and keep the surface area clean. I use a jar with a vapor lock in the lid. Makes it very easy. Quote \| Reply \| Report

aimee Joined: 6/21/2008 Location: Indiana Posts: 847	Posted: Mar/24/2009 6:49 PM PST Thank you!! I'll try that site. A couple more weeks and I'll be ready to try my sauerkraut. I'm thinking it might be too salty. The recipe called for 3 tablespoons of kosher salt to 5 lb of cabbage, and it tasted mighty strong. Quote \| Reply \| Report

Read Next Discussion

You must be a registered member to participate in the forums. Login or register below.