DuaneMac
TVWBB All-Star
I poured a little out, smelled and tasted really good!
Kosher full sour garlic pickles - in about 7-9 days
- Thread starter Brett-EDH
- Start date
This is for fermented dills. Brining takes 1 week. I use a seed heating mat set at 75F for a constant fermentation temperature.
Not sure of this is what you mean as "sour" dills. No vinegar is used.
Joe Anshien
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I have had random thoughts of adding vinegar since it is acetic to the brining mixture. Since we are going for a final ph of 3.5-4, I am curious what would happen. Any idea about the idea?
There's no need to add vinegar. You can hit your target pH with just the brining.
Brett-EDH
TVWBB Olympian
This recipe is for Jewish style sour pickles. There’s no vinegar in naturally fermented kosher sour pickles. Dill pickles are totally different.
The core notes in this recipe is the garlic, and then some dill weed and pickling spices and bay leaves.
The Arbol pepper gives a little heat boost and is optional.
I know nothing of making a “dill” naturally fermented pickle.
The brine listed here and also be used to make green sour tomatoes too (unripened tomatoes).
Joe Anshien
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I was just thinking a little vinegar would be like hitting them hard and fast, not giving them time to get mushy. My vinegar based ones in the fridge stay crunchy. Just a thought.
Interesting. I'm Ukrainian and my grandparents came over to Western Canada in the late 1920s. A fermented cucumber wilh garlic and dill is what they called a dill pickle and what I grew up with calling it a dill pickle.
Brett-EDH
TVWBB Olympian
My roots are also Ukrainian. Your description is a dill pickle. A sour pickle is slightly different with more spices, and garlic and some dill weed.
In this recipe, the garlic is somewhat pronounced.
Try it if you’re up to it. You can make a small batch at the ingredients scale based on your vessel. Just premix your water to the salinity level and pour it over your packed cucumbers.
We use a lot of garlic! Just ask the families that say beside us at Midnight Mass.
Here is the the one room house that my mother grew up in with here 7 siblings. Eastern Alberta.
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Brett-EDH
TVWBB Olympian
Looks just like the old country.
DuaneMac
TVWBB All-Star
I started these last Wednesday and put them in the fridge on Sunday. Had these for lunch today, full sour in my opinion. Still some crunch, definitely not mushy. Full sours are never really crunchy. I’m very happy with them for my first attempt.
Did some dilly beans last night, less garlic and pickling spice. Maybe they’ll be a Bloody Mary garnish, we’ll see…
Did some dilly beans last night, less garlic and pickling spice. Maybe they’ll be a Bloody Mary garnish, we’ll see…
Joe Anshien
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So I put some of my fermented pickles in with the sweet and hot vinegar type ones I got at the market and guess what.....They firmed up and were much better. Who knew?
Brett-EDH
TVWBB Olympian
That full green color penetration is a full sour. You hit a HomeRun there. Nicely done!
When I get home I’m going to have to whip up a batch. Enjoy your success! Glad this worked out well for you.
Darryl - swazies
TVWBB Diamond Member
Darn it, going to need to attempt this again.......
Joe Anshien
TVWBB Honor Circle
Nice job - Let us know if they get softer in the fridge before they are all eaten.
DuaneMac
TVWBB All-Star
I don’t think they’re gonna last too long! I’ve been eating a couple a day and sipping the juice too
DuaneMac
TVWBB All-Star
Just finished them today! A couple did have some mushy spots, but I think that had more to do with the cucumber itself than the fermentation process. Overall, I think they pretty much stayed the same while in the fridge.
Just started a new batch today, added some grape leaves in addition to the bay. We’ll see how these turn out…
Joe Anshien
TVWBB Honor Circle
They look much greener than mine when done. Do you happen to know the PH? How long did you ferment them?
DuaneMac
TVWBB All-Star
If you’re referring to the picture above in post #78, they are a new batch that I started today. I had just put the lid on! The pic in post #44 was after 4 days on the counter, I put them in the fridge after that. Never checked the ph
After 4 days
