newbie with some questions- making my first batch of cucumber pickles :)

[Guest guest]

Hello!

I'm from PA, and I started the Specific Carbohydrate Diet for bowel issues

around 7 months ago. I am now entering the amazing world of natural ferments. I

need more good bacteria to help my gut heal! I'm glad to be joining this group

and look forward to reading the discussions.

The first recipe I am doing is from the " Joy of Pickling " - Lower East Side

Pickles. The recipe calls for pickling cucumbers, sliced hot pepper, sliced

garlic, whole coriander, whole black peppercorns, allspice (I used ground

allspice rather than the whole allspice berries the recipe called for - hope

that wasn't a no-no in pickling) - and the brine: 1/2 C pickling salt dissolved

in 3 quarts filtered water.

My main question is: Is it ok to use quart canning jars? The recipe suggested

putting a brine bag in the pickling crock/jar, but this didn't work since the

jars I'm using have regular-size mouths and I only have large gallon-sized bags.

Instead of the brining bag, I just placed the lid on top of the jar without

screwing it on.

Is just placing the lid on loosely ok, or do the pickles need air to move in/out

somehow? Not sure what the purpose of the brining bag actually is... The brine

does cover the pickles, but some garlic and coriander seeds have floated to the

top of the brine and aren't fully submerged. The recipe says to ferment them for

2 weeks on the countertop + 3 days in the fridge.

The brine became very cloudy yesterday. I skimmed the scum off the top yesterday

and will do that again today. I searched the group archives for " cloudy brine "

and it seems that cloudiness doesn't necessarily indicate problems.

Thank you for any insights/help you can offer!

Grace

[Guest guest]

I use quart mason jars a lot. Or half gallon ones. Crocks are hard to deal

with in a modern kitchen!

For cukes, you can just kind of squeeze them into the jar, under the

shoulder of the jar, so they sit under the brine. The idea is to keep them

submerged. That is why jars have shoulders in them! Old cookbooks describe

the process.

I salt the cukes first, to wilt them a little. This makes for a crispier

pickle. Also make sure they are not bruised, or they will get mushy.

Also I add a little vinegar to the mix, as insurance. It promotes the growth

of the kind of bacteria you want.

No, the bacteria don't need air. But, be sure the lid isn't on too tight, or

you can get the " exploding jar " syndrome! You just want enough seal to keep

flies out.

The reason they use whole spices rather than ground, is mainly aesthetic.

Your pickles will have bits of ground stuff on them. Which I personally

don't mind, but some might. That is the reason the spices are often in a bag

too.

On Fri, May 13, 2011 at 11:47 AM, Grace <gracerivington@...> wrote:

> Hello!

>

> I'm from PA, and I started the Specific Carbohydrate Diet for bowel issues

> around 7 months ago. I am now entering the amazing world of natural

> ferments. I need more good bacteria to help my gut heal! I'm glad to be

> joining this group and look forward to reading the discussions.

>

> The first recipe I am doing is from the " Joy of Pickling " - Lower East Side

> Pickles. The recipe calls for pickling cucumbers, sliced hot pepper, sliced

> garlic, whole coriander, whole black peppercorns, allspice (I used ground

> allspice rather than the whole allspice berries the recipe called for - hope

> that wasn't a no-no in pickling) - and the brine: 1/2 C pickling salt

> dissolved in 3 quarts filtered water.

>

> My main question is: Is it ok to use quart canning jars? The recipe

> suggested putting a brine bag in the pickling crock/jar, but this didn't

> work since the jars I'm using have regular-size mouths and I only have large

> gallon-sized bags. Instead of the brining bag, I just placed the lid on top

> of the jar without screwing it on.

>

> Is just placing the lid on loosely ok, or do the pickles need air to move

> in/out somehow? Not sure what the purpose of the brining bag actually is...

> The brine does cover the pickles, but some garlic and coriander seeds have

> floated to the top of the brine and aren't fully submerged. The recipe says

> to ferment them for 2 weeks on the countertop + 3 days in the fridge.

>

> The brine became very cloudy yesterday. I skimmed the scum off the top

> yesterday and will do that again today. I searched the group archives for

> " cloudy brine " and it seems that cloudiness doesn't necessarily indicate

> problems.

>

> Thank you for any insights/help you can offer!

>

> Grace

>

>

>

> ------------------------------------

>

>

[Guest guest]

, I seem to remember my relatives of an older generation changed the

brine when it got cloudy. But that is now so long ago I am also cloudy as to

their procedure.

Ellis

----- Original Message -----

From:

[Guest guest]

Mine never get cloudy. Dunno what is the difference. I do get " goop " at the

bottom of the jar, but that is true for any ferment.

On Sat, May 14, 2011 at 5:33 AM, Ellis Hein <woodturnedart@...> wrote:

> , I seem to remember my relatives of an older generation changed the

> brine when it got cloudy. But that is now so long ago I am also cloudy as to

> their procedure.

>

> Ellis

> ----- Original Message -----

> From: