Guest guest Posted March 1, 2002 Report Share Posted March 1, 2002 I was inspired by last weeks pickle discussion (where to buy good ones). I made the pickled cucumber recipe in NT. It is soooo easy. I like the way they taste, but I miss the tang from vinegar. I started another batch last night and added some vinegar for the flavor. I really combined a recipe that a very old man shared with my family as a child and the NT recipe for a hybrid pickle recipe. The recipe given to my family became our family favorite. It's also very easy and requires no heating. I'll share the recipe as given to our family and then how I changed it. I know in the pickle section of NT it says vinegar may contribute to some problems, but it is used in the salad dressing section. I'd like it, if anyone cares to critique the way I modified the recipe. I'm mostly wondering if the whey and vinegar compete in some unhealthy way. (Original Recipe) Dry Mustard Pickles Wash and dry pickling cucumbers. Put in jars. Liquid: 3 qts. vinegar 1 qt. cold water 1 cup white sugar 1 cup salt 1 cup dry mustard Mix dry ingredients first then add liquid. Pour over pickles in jars. Put grape leaves on top. Cover tightly. Ready in two weeks. My Modified Version 1/2 cup raw apple cider vinegar 4 tablespoons whey 1 heaping tablespoon freshly ground mustard seeds 1 heaping tablespoon raw honey 1 heaping tablespoon Celtic sea salt 1 clove garlic filtered water Slice cucumbers in 1/4 " slices into very clean quart canning jar. Add first six ingredients and enough filtered water to cover cucumbers, but leave an inch from the cover of the jar. Leave at room temp for two days then transfer to refrigeration. I would think that after eating the pickles you could add oil to the leftover juice and use it for a fermented salad dressing. Carmen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 My pickle question: I remember hearing once - pre-NT, of course - that the leftover juice in a jar of grocery store pickles could be reused; for instance, putting carrot sticks in to become pickled. I just bought a jar of the good Bubbies pickles. Can the juice be reused in this way, for cucumbers or other veggies? ~ Carma ~ To be perpetually talking sense runs out the mind, as perpetually ploughing and taking crops runs out the land. The mind must be manured, and nonsense is very good for the purpose. ~ Boswell Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2003 Report Share Posted March 11, 2003 --- In , Judy Toney <jtseniors@y...> wrote: > Anyone know what to do to get a crisp pickle? Dunno how NT this is, but using food grade calcium chloride in the brine will prevent the cukes from becoming mushy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2003 Report Share Posted March 11, 2003 I had heard that horseradish kept fermented pickles crispy. Maybe it does for some time, but at this point the pickles I made last summer are NOT crisp and taste like horseradish. -Linnea ----- Original Message ----- From: Stanley <johnny_tesla@...> < > Sent: Monday, March 10, 2003 5:10 PM Subject: Re: pickles > > > Anyone know what to do to get a crisp pickle? > > Dunno how NT this is, but using food grade calcium chloride in the > brine will prevent the cukes from becoming mushy. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2003 Report Share Posted March 11, 2003 In a message dated 3/10/03 2:37:35 PM Eastern Standard Time, jtseniors@... writes: > Anyone know what to do to get a crisp pickle? Use a pickling cucumber. My friend/boss used his own cucumbers and they came out horrible. I used pickling cucumbers and they came out great. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2003 Report Share Posted March 11, 2003 >Dunno how NT this is, but using food grade calcium chloride in the >brine will prevent the cukes from becoming mushy. Whoa, that is a good one! AND it would give you extra calcium. Heidi S Quote Link to comment Share on other sites More sharing options...
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