Pickle Recipe? - Page 2 - Home Brew Forums
Home Brew Forums > Food and Beverage > Cooking & Pairing > Pickle Recipe?

Reply
 
Thread Tools
Old 08-11-2012, 05:12 PM   #11
CHefJohnboyardee
Recipes 
 
Feb 2011
Columbus, OH
Posts: 404
Liked 21 Times on 18 Posts


Quote:
Originally Posted by simmons View Post
These are AR15 Pickles. But I agree these are the best pickles ever. Only thing I add to this recipe is a grape leaf in each jar to keep them crisp.
If it ain't broke don't fix it. I've passed this recipe on to so many people... But yes it did get it off of arfcom.



 
Reply With Quote
Old 08-14-2012, 06:17 AM   #12
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


i got my lacto pickles going! the cukes were on the downhill side of mt. old so i skimmed a little bit of pellicle from some saurkraut to help it on its way as quickly as possibly. after 3 days they are starting to honk a bit but not as bed as cabbage so far!



 
Reply With Quote
Old 08-20-2012, 11:24 AM   #13
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


these are really good. 1 week in and they are prefect, sour and garlicky throughout. moved them to the fridge as i did 2 kg of pickles (proper gherkin pickling cukes!). salt, water, black peppercorns, yellow mustard seed, garlic cloves, lots of fresh dill. inoculated with a bit of sauerkraut lacto as i said above, just in case. the cukes were a bit old and they sort of hollowed out in the middle a bit and got a little bit mushy at the center, but not too bad, the outer flesh is still crunchy. measured the the liquid on a pH meter out of curiosity, it's 3.7

 
Reply With Quote
Old 09-12-2012, 09:21 AM   #14
crushingblackdoom
Recipes 
 
Jun 2012
Posts: 177
Liked 23 Times on 20 Posts


Originally Posted by simmons
These are AR15 Pickles. But I agree these are the best pickles ever. Only thing I add to this recipe is a grape leaf in each jar to keep them crisp.

These grape leaves, are they fresh or canned? Like the kind used to make dolmas, beef&rice stuffed grape leaves?

 
Reply With Quote
Old 09-12-2012, 02:14 PM   #15
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


i stuck in a fresh one off a neighbor's vine.... no harm done, but is there any evidence that it actually does anything or is it an old wives tale?

 
Reply With Quote
Old 09-19-2012, 12:17 AM   #16
Tamarlane
Recipes 
 
Dec 2011
Tampa, FL
Posts: 271
Liked 174 Times on 61 Posts


Quote:
Originally Posted by dinnerstick View Post
i stuck in a fresh one off a neighbor's vine.... no harm done, but is there any evidence that it actually does anything or is it an old wives tale?
I use oak leaves for the same reason and I don't know whether I can tell the difference but meh it doesn't hurt any

I have tried making sour pickles with mixed results, my favorite batch consisted of about 2.5 lbs cukes, a head of garlic, black pepper, coriander, dill weed and about 15 habaneros.

As far as vinegar pickles, my latest batch was my favorite so far:
1 cup white vinegar
1 cup cider vinegar
2/3 cup water
Approx:
2 tbsp salt
1/4 cup cane sugar
1/4 cup+ chipotle powder
1/4 cup cow horn flakes
1-2 tbsp cayenne powder
1 scotch bonnet powder

add all ingredients to a jar stuffed with quartered cukes, shake to mix, refrigerate to desired heat and smokiness (both increase with age), at least 5 days

 
Reply With Quote
Old 10-05-2012, 05:00 PM   #17
simmons
Recipes 
 
Mar 2010
New Jersey
Posts: 34
Liked 4 Times on 3 Posts


I use the canned grape leaves and I found that they were crunchier. I dont think its a wives tale and it seems to work so I'm sticking with it.

 
Reply With Quote
Old 10-12-2012, 08:09 AM   #18
Schmutzli
Recipes 
 
Jan 2012
Chicago, IL
Posts: 20
Liked 5 Times on 4 Posts


The grape leaves and oak leaves supply tannin (same tannin as in red wine) which inhibit the enzymes which break down the cucumbers' structure. I'm curious whether a pinch of purified tannin from the homebrew store would do the same... I think I will try it soon.

I just need to find a good container.

 
Reply With Quote
Old 03-13-2015, 10:21 AM   #19
Weezy
HBT_SUPPORTER.png
 
Weezy's Avatar
Recipes 
 
Jan 2013
Pittsburgh, PA
Posts: 1,778
Liked 334 Times on 237 Posts


Old thread but....We can't find spicy pickles anywhere anymore so I looked here for recipes..... thanks gang! This our first go at it.

I've got 4 jars going. 2x the AR recipe, and a couple with that same vinegar:waterickling salt base but with garlic and a jalapeno, one with pepper flakes, picking season mix and garlic. We'll see how they turn out in a few weeks.

 
Reply With Quote
Old 03-15-2015, 09:58 PM   #20
bobbrews
Recipes 
 
Jan 2011
Sierra, Nevada
Posts: 4,032
Liked 439 Times on 350 Posts


NYC restaurant recipe for homemade pickles:

35 lbs. Kirby pickles, excellent quality only
2 gallons white distilled vinegar
3 gallons H20
1 cup Maldon salt
1 cup Kosher salt
1/4 cup sugar
1 cup dill seeds
2 bunches fresh dill
3 heads garlic, peeled & smashed
1/2 cup pickling spice

Examine cucumbers for quality. Toss any bruised or softened cucumbers. Combine all ingredients except water and cucumbers in a large stockpot. Bring to boil, add cold water, and fully cool. Pour brine over cucumbers, weighing down until fully submerged. Cover, refrigerate, and wait 2 weeks before consuming.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pickle Chicken... Homercidal Cooking & Pairing 0 01-31-2011 03:21 PM


Forum Jump