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In Need of a GREAT Pickle Recipe

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Re: In Need of a GREAT Pickle Recipe

Postby davefrombc » Jun 27, 2012 12:57 pm

Dad did too. He had a general ratio but nothing written down .
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Re: In Need of a GREAT Pickle Recipe

Postby Eeyore » Jun 27, 2012 1:13 pm

Dontcha know the best cooks use VooDoo???? 8)
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jun 27, 2012 3:45 pm

grrrr
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jun 28, 2012 11:51 pm

Question:

When pickling whole pickles everything I read says to cut a slice from each end.

Now some of the pickles from my pickle taste test topic didn't have this. Some even had the stem.

My sister doesn't do this step either.

So is the "slicing of the ends" even required? Should one end be thinly sliced?

Going to make my pickles tomorrow. Smalls batch, looks like 2 jars.
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Re: In Need of a GREAT Pickle Recipe

Postby davefrombc » Jun 29, 2012 1:30 am

Dad only slit the largest pickles part way lengthwise.. I don't see any need to cut either end of smaller ones you are pickling. I've not seen it done on any commercially made or in any home made ones for that matter.
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jun 29, 2012 2:20 am

Yeah people I know don't do this either. Even the canning book, Bernardin, says to slice off the ends. But I won't this year.

Even many recipes on the web say to do this. I don't know why though. Must be a reason to it...
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Re: In Need of a GREAT Pickle Recipe

Postby B_BQ » Jun 29, 2012 8:07 pm

I'm not an expert on pickling cucumbers, but when I made my first batch last year I didn't slice anything off the baby cucumbers. Left a bit of stalk on too come to think of it!

I took a trip down to my favourite farm stand in The County yesterday. They didn't have any pickling cucumbers yet, but maybe in 2 or 3 weeks! So, Marc, you're well ahead of the rest of us.

I want to make sure I get the very small gherkin, (female 1st digit size), type, as those are the ones we prefer.

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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 01, 2012 10:21 pm

ok found an answer to this in a book I have here.

They say people who use small cucumbers instead of the pickling cucumbers have to slice ends off because the brine solution will not penetrate through the wax of certain types of small cucumbers.
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Re: In Need of a GREAT Pickle Recipe

Postby Smitty » Jul 03, 2012 9:01 am

use Ron's recipe for brine..add a couple of cloves of garlic, a hot pepper of your choice, dill weed (fresh is best) and a teaspoon of allum to each sterilized jar...cold pack the cukes and fill jar with hot brine, seal with hot sterilized lids and leave for 30 days!! easy and yummy and crunchy
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Re: In Need of a GREAT Pickle Recipe

Postby Dumbo » Jul 03, 2012 6:07 pm

Yeah someone else mentioned this a little bit ago. But today I believe they replace allum with Calcium Chloride.

Ref:
http://extension.usu.edu/files/publicat ... 006-02.pdf

Ball Calcium Chloride Pickle Crisp. This
product is a food grade calcium chloride salt. It provides
the calcium to help firm pectin, but does not have the
hydroxide component that can lower the acidity of
pickled foods.

(Note "Ball" and "Bernardin" appear to be the same company, just diff names between US and Canada, it seems)

My books call for 15-minutes in boiling water. With this batch, as I have seen in previous batches when I tried and failed, I noticed the pickle shrivel up a few hours after the heat processing. I get the feeling I need to buy a thermometer.

Keep the temperature
below 185° to avoid breaking down the pectin, which
will cause softening of the pickle.
(same ref as above)

I think this may be an issue I have. Too hot and the pickle boils in the jar.

Yup, will try Rons recipe on the next batch and this time control the temp better.

EDIT:
First batch, going by the look of shriveled pickles in the jars = failure.
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