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In Need of a GREAT Pickle Recipe

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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 08, 2012 2:19 pm

The ones with the cut ends that look less shrunk and sank instead of floating = mushy.

Cutting them may make them look a bit better but they are mush when you bite into them. Dumping these into the recycle bin.
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Re: In Need of a GREAT Pickle Recipe

Postby DonnaZn2SK » Jul 08, 2012 4:41 pm

Marc,
Don't toss them away! See if anyone you know wants them, just make sure you get your jars back.
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 08, 2012 5:49 pm

Yup the mother in law took them. Guess this is why they call this mushy type denture pickles. Less pain for denture wearers or something I guess. But this was really soft inside.

Sigh, What I need to do is find a girlfriend who does a pickle good. Wonder if I should put an add on Kijiji or Craigslist or something like that?

Wanted: Girl to do my pickle the proper way. Pickle must remain firm and crunchy. No shrinkage will be tolerated. Willing to pay 5$ + you get some pickle.
:/

Desperate times call for desperate things...
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 13, 2012 11:01 pm

I dropped the processing time to 10-min, instead of 15. Pickles came out better. Firmer. much less shrinkage.

Next test is the low temp pasteurization method.

So it's all in the temp and time. Bernardin lied.
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Re: In Need of a GREAT Pickle Recipe

Postby kelly_m » Jul 14, 2012 8:14 pm

Can't stop laffing!

Didn't you know that temperature and shrinkage were related????
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Re: In Need of a GREAT Pickle Recipe

Postby davefrombc » Jul 14, 2012 9:03 pm

Marc is very sensitive about his pickle shrinkage.
BC Fraser Valley zone 7/8
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 15, 2012 11:51 pm

Well, Kelly, I'm not the one who usually handles the pickle. So I started with Canada's corporate biggest monopoly on home canning, Bernardin.

Their info is wrong. Basically the only conclusion (even after phoning them and pasting what they said here) is that they put 15-minutes for legal purposes only. 15-minutes is the safest, but the worse possible outcome for a pickle.

I didn't have time to play with every single thing, but 10-min makes them crunch & lots less shrinkage. I tried 12 minutes, and they were mushy.

So optimum processing time has to be 10-minutes @ 100-C. I have seen people do it for 5, but I don't trust it for a year of storage.

Tomorrow I'll be doing the low pressure pasteurization. (up to something like 82.2C for 30-min). Have enough to about 12 1-L jars. Maybe a bit more.

So all the people here who stated they used 15-min. You are full of beans. You did not and led me on a wild goose chance.

Kelly, what can you do with a pickle in 10-minutes?

So I got the time down pat so now on to taste....

What do you add and how much?
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Re: In Need of a GREAT Pickle Recipe

Postby Eeyore » Jul 16, 2012 10:44 am

Marc, here's some info on crispy pickles with just the right number of warts....

http://www.pickyourown.org/makingcrisppickles.htm
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 16, 2012 12:01 pm

Eeyore wrote:Marc, here's some info on crispy pickles with just the right number of warts....

http://www.pickyourown.org/makingcrisppickles.htm


Yup. Step 8. Low temp pasteurization. This is exactly the question that Bernardin skirted when I asked them.

Step 8 illustrated:
http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html

I'm very disappointed in Bernardin. Pissed off actually. I wasted all these pickles on something they know doesn't work. They should at least put this info and make a legal disclaimer for those who don't want pickles with the texture of soft ice cream.

*shakes fist at Bernardin*
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Re: In Need of a GREAT Pickle Recipe

Postby kelly_m » Jul 16, 2012 9:50 pm

10 minutes with a pickle or a cucumber?
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