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Post by oldhoyt on Jul 20, 2011 8:30:25 GMT -5
The garden is cranking out the cukes, so I'm looking for time-tested recipes for fermented sour/dill pickles. These are the kind made in a crock with brine, then canned (or eaten).
Thanks!
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Post by featherduster on Jul 20, 2011 13:41:16 GMT -5
Just the thought of this topic makes me PUCKER!
Good luck.
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Post by oldhoyt on Jul 20, 2011 14:26:58 GMT -5
I've been looking online and there seems to be a pretty standard method. Make a brine of 1c salt to 1 gallon water. Add dill, garlic, pickling spice to brine. Add cukes to brine, keep submerged until they ferment. Process in water bath. That's pretty much it for a standard sour. Some recipes call for a little vinegar in the brine, others don't. I'm looking for anything out of the ordinary that folks recall doing, or recall their parents/grandparents doing that made the pickles better. Some claim you should add grape leaves to the brine for crisp pickles.
Also, if there's someone in the South Bend - Elkhart area that has a stoneware crock (4-5 gallons) that is not cracked that they no longer want, please let me know and maybe we can make a deal. Thanks.
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Post by goonegoosey on Aug 31, 2011 18:28:09 GMT -5
A buddy of mine canned some this year and they are awsome. They put the brine directly in the jar added the pickles and dill, garlic, and a few pepper slices. Set them outside in the sun for three days and they were done. Far better than clausens!!! I'll get his recipe if you r interested.
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Post by oldhoyt on Sept 26, 2011 16:53:25 GMT -5
I have heard of "sun pickles" before. Post the recipe if it's not a hassle. Thanks.
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