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Old 04-22-2013, 09:57 PM   #91
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How "fresh" do you guys start eating these? One week?

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Old 04-22-2013, 10:15 PM   #92
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I think the instructions say 4 or 5 days..

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Old 04-27-2013, 01:03 AM   #93
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I just made a batch with Founders IPA. On a side note I had forgotten how good that stuff was.

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Old 04-27-2013, 02:00 AM   #94
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Just tried mine tonight, wow. I had no idea something so good could be so simple! I may cut back on the hot pepper flakes next time, whew they made me sweat! Crazy good, and crazy easy!

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Old 04-27-2013, 01:09 PM   #95
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I can't wait until mine are ready to try.

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Old 04-27-2013, 10:00 PM   #96
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I must be druk, I thought I posted on here just now.

I just made 2, 4 quart batches. I did 4 with DFH 90, and 4 with Deviant Dale's by Oskar Blues.... Bought 10 pounds of pickling cukes for 9 bucks.....


And I added about 2 whole hop cones worth of hop leaves to each jar.

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Old 04-28-2013, 05:36 AM   #97
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Just made a couple jars of pickles and some escabeche (carrots, jalapenos, and onions) using some homebrew Amarillo IPA in the brine. Also threw a few cones of legacy hops in each jar. Smells delicious. Can hardly wait to taste them.

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I'm a pickling noob, but like Annasdad said, there evidently is some enzyme inside the tip of cukes, that if not cut off will cause them to be flaccid. Having said that I followed that advice and mine are still soft. I figured I either didn't cut enough off or the age of the cuke made for soft pickles anyway. But to me they didn't matter, they're not mush, just soft. But still taste amazing anyway.
I usually just make refrigerator pickles without any processing, which stay nice and crisp. When I give them as gifts I like to process them since I can't guarantee they'll be eaten in a timely manner. For this I use a little alum and process for 20-30 min at 180°. Anything over 185° supposedly will cause the cukes to break down and become soft. Picking the right pickles is a big part of it too. You want the thinner bumpier ones for the best crunch. The fatter ones with fewer bumps are over ripe and starting to develop seeds, which can contribute to soggy texture. I always cut 1/4" off of the blossom end too (end opposite from the stem).
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Old 04-30-2013, 01:43 PM   #98
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I just opened mine and they are excellent. I'm going to be making more and trying whole leaf hops in them. Thanks Revvy.

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Old 05-10-2013, 12:40 AM   #99
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These are so good! I put onions from my garden in there as well and I kind of think those are even better than the cukes. JuanMoore, that escabeche is a great idea.

I've had many friends try them, and they all make a funny face then say something like "That is...really interesting. And I love it!"

Started eating them at one week, but much more flavorful after 10-14 days

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Old 05-28-2013, 12:11 AM   #100
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Busy afternoon, 20 jars of fresh hopped ipa pickles and 3 jars of pickled asparagus. I used my french press coffee pot like a randal and soaked some of the beer with hops before adding it to the pickling mixture.

Sadly I kicked my keg of ipa making these.



Evidently the asparagus was picked on Friday.

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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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