Pickle Tips

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Pickle Tips

Postby NCPaul » Sun Sep 03, 2017 10:41 pm

In this cookbook (which I recommend):
https://shop.americastestkitchen.com/be ... rving.html

I found two tips for making crisper pickles. First salt cucumber slices at a rate of 1 T (15 g) per 1.25 # (567 g), allow to sit for three hours, then drain. Using 5 # (2270 g) I drained 315 g of salt and water, about 14 % loss. The second tip was to water bath can the pickles at 180-185 F (82-86 C) for 30 minutes. Processing at below boiling water temperatures for a longer period results in a crisper pickle that is still shelf stable.

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Re: Pickle Tips

Postby wheels » Sun Sep 03, 2017 11:13 pm

That's fantastic Paul. Regrettably, my cucumber plants have been a dead loss this year. So, I'm envious.

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Re: Pickle Tips

Postby DanMcG » Mon Sep 04, 2017 7:35 am

Thanks for sharing Paul. Now for a dumb question, how do you "drain" them? We typically salt sliced veggies on towels to absorb the excess water. Are you just laying them in a sheet pan?

I've got an abundance or cherry peppers to pickle and might try the 180° bath.
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Re: Pickle Tips

Postby NCPaul » Mon Sep 04, 2017 11:06 am

I bought the cucumbers at the farmers market for a fair price. I don't grow them because the plants are space hogs (same with squash).

I drained the cucumbers by putting them in a colander set on top of a bowl in the fridge. Good luck with the peppers and let me know how it works since I'll need to do them next year.
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