Making Pickles

[dale2242]

I made 5 quarts of dill pickles yesterday.
It took a while to pick enough cukes for the first batch.
They are coming on strong now.
I will start saving enough for my wife to make a batch of sweet pickles.

[Tatume]

Here is a valuable source of information.

https://nchfp.uga.edu/

[remy3424]

Some good information in that site. Did 10 pints of dill and 10 of sweet myself last week. It is hard to give away the cucumbers and yellow squash from more than a few plants...the tomatoes will be the next over-producer in my garden. Also frooze some corn last week. Dug the onions, they did well for as dry as it was. Dug a few potatoes, they seem OK also. With the Covid, it is harder to find people that need or will use the excess.

[bakerjw]

Saturday evening, I started 4 1/2 gallon mason jars of pickles using air lock lids. They are a wide mouth lid with a grommet in the middle and an airlock like you would use for brewing beer.

Basically you mix up a brine solution (I used Himalayan pink salt for the mineral content) and put it in there with the pickles, some spices and bay or grape leaves to keep the skins firm. Let them ferment for a while and supposedly you have pickles. One of them, we put in cayenne peppers too to add some heat.
Time will tell though.

[Tatume]

How to Make Fermented Pickles

https://foodsafety.ces.ncsu.edu/2020...ented-pickles/

[cwlongshot]

Any one seen these??

https://youtu.be/bFuidKmTfvA

My wife bought some at a farm Shop. They are a bit sweet for my taste but are like bread and butter pickles a d quite addictive. Blows my mind that they are water mellon rind that I threw away!! (Into compost)

CW

[Traffer]

Saturday evening, I started 4 1/2 gallon mason jars of pickles using air lock lids. They are a wide mouth lid with a grommet in the middle and an airlock like you would use for brewing beer.

Basically you mix up a brine solution (I used Himalayan pink salt for the mineral content) and put it in there with the pickles, some spices and bay or grape leaves to keep the skins firm. Let them ferment for a while and supposedly you have pickles. One of them, we put in cayenne peppers too to add some heat.
Time will tell though.

I think those are half-sour pickles. Half Sours have NO VINEGAR. Way my favorite.

[Tatume]

Any one seen these? ... Blows my mind that they are water watermelon rind.

My Mom used to win county fair ribbons almost every year with her watermelon rind pickles.

[farmbif]

my great great grandmothers recipe is

gallon glass jar, never use plastic or pickles will spoil
first a couple stalks of dill
fill with clean washed cucumbers
put 3 or 4 cloves of garlic in the middle
heaping tablespoon of pickling spice

dissolve 1/3 cup course salt in quart of water and pour over cucumbers, mix more if you have to to be sure all cucumbers are covered
cover the jar loosely, you can put cheese cloth under lid if you have fruit flys and set on counter
brine will become murky in a few days, this means pickles are getting stronger not that they are spoiled
they will be ready in a week.
while fermenting brine might bubble over the top so put jar on an old towel

[bakerjw]

Mine are cloudy and bubbling. I also did a couple of jars of carrots and asparagus. and a couple of red cabbage that is fizzing away too.
it is fun to make these foods and they are very healthy too.

[Traffer]

Mine are cloudy and bubbling. I also did a couple of jars of carrots and asparagus. and a couple of red cabbage that is fizzing away too.
it is fun to make these foods and they are very healthy too.

I told my wife that they are "probiotic" (which they are)...now she MAKES me eat them ....sly devil that I am.

[bakerjw]

As mentioned in my fermented cabbage thread. We put carrots in with our sauerkraut all the time. They come out all sour and crunchy.

[dale2242]

Jalapenos, carrots, garlic, and green beans are all on the list to be pickled as they mature.