Kosher full sour garlic pickles - in about 7-9 days
- Thread starter Brett-EDH
- Start date
Brett-EDH
TVWBB Hall of Fame
fridge em and eat em. they look good to me.
DuaneMac
TVWBB Pro
Hope they turn out to your liking, they look great! I’m at day 3, a lot of fizzing going on. Been using a 1/2 gallon jar so they have a little more elbow room.
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Darryl - swazies
TVWBB Emerald Member
Looks good too….I had some mold on the top of one of my jars…..I just scooped it out and continued.
Will try one out tomorrow with dinner……they are for sure in the fridge and sealed better.
Will try one out tomorrow with dinner……they are for sure in the fridge and sealed better.
Joe Anshien
TVWBB Platinum Member
My batch came out quite good. They were the minis and I put them in the fridge after 4 days. I think I will try a vinegar batch next for the fun of it.
Darryl - swazies
TVWBB Emerald Member
This being not my first round....I have something to compare to.
I will try one out tonight when I get home, they feel soft.....first time around they were just garbage but these feel better...ish.
So I can hope.....if it's not right they only option I feel could make a difference is more high quality leaves.....I believe the tannin may play a larger role than I anticipated......or maybe I have them bang on and I just don't like what I made.
Also I have no knowledge of using dry leaves vs a fresh pulled grape leaf for example.....I would like to know more about that.
I will try one out tonight when I get home, they feel soft.....first time around they were just garbage but these feel better...ish.
So I can hope.....if it's not right they only option I feel could make a difference is more high quality leaves.....I believe the tannin may play a larger role than I anticipated......or maybe I have them bang on and I just don't like what I made.
Also I have no knowledge of using dry leaves vs a fresh pulled grape leaf for example.....I would like to know more about that.
Darryl - swazies
TVWBB Emerald Member
Joe Anshien
TVWBB Platinum Member
I started a batch of sweet and spicy ones today using this recipe. https://www.jerseygirlcooks.com/sweet-and-spicy-refrigerator-pickles/
Brett-EDH
TVWBB Hall of Fame
those look perfect. nice job.
Darryl - swazies
TVWBB Emerald Member
Thanks!
Without any prior success I was on the band wagon for failure.
Not even sure what was different, I made the same recipe last time as far as I can remember.
Brett-EDH
TVWBB Hall of Fame
Put these up on Saturday. Five days at around 79° inside the home. Around 75% sour already and CRUNCHY too.
The taste is spot on. Just as I remembered them as a kid in NY
I hope these make it to Rosh Hashanah dinner which is a few weeks away still. That is, unless people find them in the fridge first. Must hide these in the garage fridge now.
The taste is spot on. Just as I remembered them as a kid in NY
I hope these make it to Rosh Hashanah dinner which is a few weeks away still. That is, unless people find them in the fridge first. Must hide these in the garage fridge now.
Darryl - swazies
TVWBB Emerald Member
Looking good!
I still have over half of mine.....the biggest ones are just barely done enough......the thinner ones have an extraordinary amount of flavor.
Its almost that time where the cukes are gone....I either have to do another batch this weekend or wait another 11 months....
Been eating them with very old cheese and hoppy ale's......
I still have over half of mine.....the biggest ones are just barely done enough......the thinner ones have an extraordinary amount of flavor.
Its almost that time where the cukes are gone....I either have to do another batch this weekend or wait another 11 months....
Been eating them with very old cheese and hoppy ale's......
Brett-EDH
TVWBB Hall of Fame
Costco sells cocktail cukes. They’re small sized Persian cukes. These work well too and they’re hot house grown so available year round.
DuaneMac
TVWBB Pro
I’m going to try some curry cauliflower next, maybe this recipe or something similar.
https://farmsteady.com/blogs/field-guide/recipe-lacto-fermented-curry-cauliflower
Joe Anshien
TVWBB Platinum Member
I put a batch in Sunday night and at Wednesday afternoon it is almost ready. Maybe one more day. It has a ph of 4.0 - I like it to be under 4.0. I tasted them and the hot peppers really added a nice kick.
Brett-EDH
TVWBB Hall of Fame
i've never measured or paid any attention to pH so i'm of zero value to comment on that.
your fermentation color looks good. still a fair amount of white in the cuke. what's your ambient temp that you're fermenting in?
and is your dill (i assume it's dill) fresh or dried when you added it?
i put mine in the fridge and drank some of the juice this weekend. i love me some sour garlic pickle juice!!!
Joe Anshien
TVWBB Platinum Member
I have a range of testers for water, ph., TDS, and ORP. I read that as the fermentation progresses the ph goes down to be more acidic. 3-5 - 4.0 is good. Temp in house is 79°. Dried dill. I wanted these to be ready for bringing on a trip tomorrow. I may just bring them with me.
