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Old 05-28-2013, 01:51 AM   #101
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I'm definitely making these again.
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Old 06-08-2013, 05:20 PM   #102
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My wife was going to the store and I asked her to pickup dill seed and cucumbers for pickling, she came back with full sized ones. It looks like those just make a mushy pickle from what I've read. She apparently has never heard of the small ones, I must have said "for pickling" half a dozen times.

 
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Old 06-08-2013, 05:36 PM   #103
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Quote:
Originally Posted by fizgig View Post
My wife was going to the store and I asked her to pickup dill seed and cucumbers for pickling, she came back with full sized ones. It looks like those just make a mushy pickle from what I've read. She apparently has never heard of the small ones, I must have said "for pickling" half a dozen times.
Those tiny women brains...what can you do?
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Old 06-08-2013, 08:26 PM   #104
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Quote:
Originally Posted by JuanMoore View Post

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.
Hey Juan, I meant to tell you I did an entire flat of pickles (20 jars) and 3 jars of asparagus this way. And except for 3 jars of the pickles not forming a vacuum after (which I thorough into the fridge) what I've tasted so far have all been crisper than when I boil processed them in previous batches.

Thanks.
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Old 06-10-2013, 02:34 AM   #105
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I made some tonight with a few different adjuncts.

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Old 06-10-2013, 01:08 PM   #106
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Quote:
Originally Posted by fizgig View Post
I made some tonight with a few different adjuncts.
Adjuncts? Oh no, you made BMCpickles!

Seriously, what did you make, I'm really curious about the lime one.

Hey, has anyone who's done it with hop cones actually tried eating the pickled hops? I haven't had the guts to try them.
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Old 06-10-2013, 09:31 PM   #107
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Chili lime - 1 small lime, 1 jalapeņo, 1 teaspoon red pepper flakes, I kinda wanted this one mild-medium

Herb carrot - 3 carrots, basil, oregano, thyme

Garlic onion - 1 small onion, 10 or so cloves fresh garlic, some dried minced garlic

Red Pepper - habenero - habenero hot sauce (1tbsp, it's really hot), 1 red bell pepper, I'll adjust up if needed and or buy some hot peppers

I have some slicing cucumbers in there mainly because my wife accidentally bought the wrong ones and to take up some space. I'll let you know how they turn out, the base recipe was a combo of the first 2 you posted based on what I had on hand.

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Old 06-11-2013, 12:04 AM   #108
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Looks interesting. But some of the things people have mentioned are a little scary. If you have not canned before you should do some reading about it. If you are processing for shelf storage, not refrigerator pickles, you should do water bath processing to be safe.

Messing with canning recipes can also be dangerous. Particularly like one person mentioned doubling the beer. If you add things that lower the acidity of the solution it can be a big problem. Water bath processing, maintaining the correct acidity, and getting a good jar seal are what prevent botulism. Botulism kills people!

In some pickle recipes it calls for sprinkling pickling salt on the sliced cucumbers, letting it set for a couple of hours, then rinsing them. It draws out some of the water and helps with crispness and maintaining acidity. You could also buy some pickle crisp and follow the directions.

You can add as much sugar as you like to balance acidity. sugar will not change the acidity of the vinegar solution.

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Old 06-11-2013, 12:32 AM   #109
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Messing with canning recipes can also be dangerous. Particularly like one person mentioned doubling the beer. If you add things that lower the acidity of the solution it can be a big problem..
You are aware of the fact that beer IS ACIDIC aren't you? So doubling the beer would actually INCREASE, not decrease the acidity of the brine. That's one of the reasons the use of beer in pickles works so well.
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Old 06-11-2013, 12:36 AM   #110
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Originally Posted by Revvy

You are aware of the fact that beer IS ACIDIC aren't you? So doubling the beer would actually INCREASE, not decrease the acidity of the brine, NOT decrease it.
If you're adding the beer to vinegar, you're reducing the acidity of the solution by diluting it. You have more H+ ions after adding the beer, but bouncing around in a greater volume of water.
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