pickels like the ones in the fridge section in the store

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how do you make the cold packed pickels? we like them crisp, cant figure it out. thanks

-- renee oneill (oneillsr@home.com), July 23, 2000

Answers

See in the archives of the forum, under kitchen,there is a thread entitled "How do I make crunchy pickles"....I just made a zillion great dill pickles using an old recipe that takes two weeks, but was well worth it...alum is the key to crunchiness.......God bless

-- Lesley (martchas@gateway.net), July 23, 2000.

Renee:

I think what they do is basically make crock pickles in brine. When they get to a certain stage they are put in sterilized jars, the jars filled with a boiling brine solution, sealed and refrigerated. They are not boiled in a water bath, hence the need to keep them refrigerated.

Steve - are you listening? Didn't either you or David work at a pickle factory in Waterloo? What did they do there?

-- Ken Scharabok (scharabo@aol.com), July 24, 2000.


Renee,

This recipe makes good, crisp pickles:

Make a brine from 2 qts water, 1 qt distillled white vinegar, 3/4 cup kosher or canning salt. Bring the brine to a boil than allow to cool to room temp (the brine must be cool before packing). Quarter the cucumbers and cut to fit jars giving 1 inch of headspave. 2 fresh dill heads per jar or 1 teaspoon of dried dill, 1 garlic clove per jar. After packing the cold jars with cold brine and putting on the lids and rings place in a water bath canner that is at a rolling boil and take the jars out after ten minutes. The key is to not cook the pickles, hence the cold brine. I haven't broken any of the cold jars going into boiling water yet but there is that risk. Good Luck.

-- Robert (STBARB@usa.net), July 26, 2000.


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