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Old 02-02-2014, 02:53 PM   #11
thaworm69
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My grandmother passed her recipe down to me...she used the old zinc lids until the day she passed away. Best darn fermented pickles in the world! She would cut a piece of fresh horseradish and put it in the jar, not for flavor, but it kept the pickles firm.

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Old 02-07-2014, 02:26 AM   #12
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My grandmother passed her recipe down to me...she used the old zinc lids until the day she passed away. Best darn fermented pickles in the world! She would cut a piece of fresh horseradish and put it in the jar, not for flavor, but it kept the pickles firm.
I was reading that... I guess grape leaves help as well? I like the idea of using horseradish though.

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Old 02-07-2014, 02:43 AM   #13
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Experimenting with half sour sweetened, half sour reg, and half sour hot... also threw together some carrots, dill, garlic and jalapeños to see how those turn out. So far even at 62-65 degrees they seem to be fermenting just fine. Thanks everyone for their help! I plan on doing some small batches to nail it down then move to some buckets, ha...

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Old 02-24-2014, 04:32 PM   #14
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Working on my first sours now. On day 4 now. I'm assuming the brine is supposed to be cloudy?imageuploadedbyhome-brew1393259562.663697.jpg


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Old 02-24-2014, 04:55 PM   #15
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Working on my first sours now. On day 4 now. I'm assuming the brine is supposed to be cloudy?Attachment 181825


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Ya. What I have been doing after they acquire the taste is to wash and cut them and redo the brine, then refrigerate.

Side note, I got some hallow pickles... Anyone know how that happens? The bacteria.eat the insides?

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Old 02-25-2014, 04:24 PM   #16
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Yes, the brine can get cloudy. And as above, when they get done, I have taken them out, boiled the brine, cooled it, and then put it all back together in the jar. Stops or slows the fermentation down.

For the hollow ones, are you sure they weren't hollow when you started? Could be bugs eating the cucumber?

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Old 02-25-2014, 05:43 PM   #17
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For the hollow ones, are you sure they weren't hollow when you started? Could be bugs eating the cucumber?
No bugs... not sure if they started hollow or not when I check them I give them a good squeeze didn't notice anything odd about the ones I picked. My local grocery store's picking cukes are kinda sucky anyhow, just assumed it was them ha...
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Old 02-26-2014, 05:01 PM   #18
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Yes, the brine can get cloudy. And as above, when they get done, I have taken them out, boiled the brine, cooled it, and then put it all back together in the jar. Stops or slows the fermentation down.

For the hollow ones, are you sure they weren't hollow when you started? Could be bugs eating the cucumber?
I know my brine clouds up everytime, but it clears nicely on its own, that is when I know they are done! Now I am getting impatient to start gardening! (Its -25* with windchill here...sigh) I know Kruegermann makes some decent tasting fermented dills...may have to order a few jars just to get my fix..or we can start a PIF thread (pickle it forward)
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Old 02-26-2014, 05:26 PM   #19
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I know my brine clouds up everytime, but it clears nicely on its own, that is when I know they are done! Now I am getting impatient to start gardening! (Its -25* with windchill here...sigh) I know Kruegermann makes some decent tasting fermented dills...may have to order a few jars just to get my fix..or we can start a PIF thread (pickle it forward)
LOVE these:
http://www.hermannpicklecompany.com/...n_and_sons.htm

Wish I knew how to make mine like theirs. Mine seem to take a long time, guessing it's the 60ish basement... in a couple weeks they start to really come around but I eat them too fast ha... hoping the summer gets them moving faster and I'm able to get the process down by then. Does everyone ferment with the garlic and dill?
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Old 02-27-2014, 05:02 PM   #20
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LOVE these:
http://www.hermannpicklecompany.com/...n_and_sons.htm

Wish I knew how to make mine like theirs. Mine seem to take a long time, guessing it's the 60ish basement... in a couple weeks they start to really come around but I eat them too fast ha... hoping the summer gets them moving faster and I'm able to get the process down by then. Does everyone ferment with the garlic and dill?
I grew up there. They also contract to do the Nathan's pickles.
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