I want to make a 5 gal. batch of old- fashioned brine fermented cucumber pickles soon. I remember when I was a kid a local farmer had a big wooden barrel full of cucumbers, a salt brine and some seasonings. every time we went to visit him we would get to eat a pickle, man were they good. I've been reading about making this kind of pickle but am unsure of how long they will last if stored in a cool basement. I was wondering if anyone has any experience they can share with me. Thanks.
Brine fermented pickles Questions
- Thread starter nekvermont
- Start date
speedsixman
Single-Sixer
If you like them crisp, look into using grape leaves instead of alum for the crisping agent.
The ex did that many years ago, and they were some of the nicest pickles I have ever eaten.
Myron
The ex did that many years ago, and they were some of the nicest pickles I have ever eaten.
Myron
If in brine and cool, they will last forever, or til you eat them.
gramps
gramps
coach
Hunter
I just ate a couple slices of dill pickles with a turkey and cheese grilled panini tonight for dinner. Delicious.
I know nothing about pickles other than eating.
That reminds me of the Andy Griffith episode where he and Barney couldn't bear to tell Aunt Bea her homemade pickles tasted like kerosene. Good Luck.
I know nothing about pickles other than eating.
That reminds me of the Andy Griffith episode where he and Barney couldn't bear to tell Aunt Bea her homemade pickles tasted like kerosene. Good Luck.
Acorn
Hunter
A little off topic but after years of my hometowns pickles(Heinz) I tried Clausens kosher dill pickles. Dang they're good. I know someone will come along and say they are the worst thing they ever ate and are unfit to feed a dog and the only pickles worth consuming are made by a wizened old woman living in a shack on an old dirt road with a secret recipe handed down for years, oh yeah, she's from the south. But for my money they are delicious.
coach
Hunter
Clausens are my favorite too although I've had other good ones
Colonel Daddy
Buckeye
Yeah, something like that happened on a thread about peanut butter. Everyone was raving about a brand I'd never heard of but I went on the hunt. Worst dang peanut butter I ever tried to eat. It was half sand!Acorn said:
Now, about them pickles. They do sound interesting and I do love all kinds of pickles. Gonna watch this thread and see what comes up! 8)
Rancher Will
Blackhawk
My wife says to remember that in making the brine, be sure that the brine is strong enough to float a raw egg.
OP
Here's a link to one of the articles I read about making this kind of pickle. Speedsixman, it mentions using a grape leaf to promote crispness. I'm still waiting for enough cukes to be ready to pick at the same time to start my pickles.
http://www.simplebites.net/make-old-fashioned-brine-fermented-pickles-like-your-great-grandmother/. I'll let you know how they come out.
http://www.simplebites.net/make-old-fashioned-brine-fermented-pickles-like-your-great-grandmother/. I'll let you know how they come out.
M'BOGO
Buckeye
I've been researching this myself, and started a couple of small batches as the cukes come in. the one constant that keeps coming up, don't use iodized salt, or chlorinated water. Doing them in half gallon mason jars in a cooler in the basement.
Plan on canning some as they come in.
Plan on canning some as they come in.
hdxr750
Single-Sixer
Acorn, I've been eating Clausen's for over 30 years. I think they are the best store bought Pickles that $ can buy. They have a new semi Hot Pickle out that I think has become my new Favorite.
Yep Clausen's are the best.
m657
Buckeye
got an antique version of THIS:
been using grannies recipes for many decades, along with such as this book on pickles...
gettcha some
been using grannies recipes for many decades, along with such as this book on pickles...
gettcha some
daveg.inkc
Hunter
. Those pickles sound great!! Save Alum to make tannerite. I saw a you tube where Alum mixed with instant cold paks to make noisy targets!speedsixman said:
speedsixman
Single-Sixer
nekvermont,
Don't skimp on the grape leaves. I followed a couple of the links on the web site you mentioned, and the recommendation was 3 leaves per QUART.
My ex made a 3 or 5 gallon crock full, and I don't think she bothered to count, There was just a large gob of leaves on top of the pickles that helped hold them down in the brine.
Myron
Don't skimp on the grape leaves. I followed a couple of the links on the web site you mentioned, and the recommendation was 3 leaves per QUART.
My ex made a 3 or 5 gallon crock full, and I don't think she bothered to count, There was just a large gob of leaves on top of the pickles that helped hold them down in the brine.
Myron
OP
I probably should throw some more grape leaves in. I used 2 Gallons of brine and only used 2 big leaves.speedsixman said:
speedsixman
Single-Sixer
I don't know, but I don't think any harm would come from over-doing it a bit. Like I said, the ex just had a big gob on top of the crock, and they kept the pickles down in the brine.
Myron
Myron
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