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Thread: New technology -lost recipes for sour pickles

  1. #1
    pheasant16 Guest

    Default New technology -lost recipes for sour pickles

    I'm now finding out how hard it is trying to track a favorite sour
    pickle recipe that was on a box from the mid 90's. Never wrote it down.

    Seems to be salt, water, about 70 degrees for 10 days.

    Found a source of cukes after my long time supplier developed Alzheimer's.

    Can someone help me out with the points I might be missing?

    Thanks

    Mark

  2. #2
    Mark A.Meggs Guest

    Default Re: New technology -lost recipes for sour pickles

    On Wed, 04 Aug 2010 17:32:31 -0500, pheasant16 <[email protected]>
    wrote:

    >I'm now finding out how hard it is trying to track a favorite sour
    >pickle recipe that was on a box from the mid 90's. Never wrote it down.
    >
    >Seems to be salt, water, about 70 degrees for 10 days.
    >
    >Found a source of cukes after my long time supplier developed Alzheimer's.
    >
    >Can someone help me out with the points I might be missing?
    >
    >Thanks
    >
    >Mark



    You might want to pick up a copy of The Joy of Pickilng and read the
    chapter on fermented pickles. That's what I go by.

    From memory, I believe you want about a 5% brine solution.

    - Mark

  3. #3
    Whirled Peas Guest

    Default Re: New technology -lost recipes for sour pickles

    On 08/04/2010 03:32 PM, pheasant16 wrote:
    > I'm now finding out how hard it is trying to track a favorite sour
    > pickle recipe that was on a box from the mid 90's. Never wrote it down.
    >
    > Seems to be salt, water, about 70 degrees for 10 days.
    >
    > Found a source of cukes after my long time supplier developed Alzheimer's.
    >
    > Can someone help me out with the points I might be missing?
    >
    > Thanks
    >
    > Mark


    Check out the National Center for Home Food Preservation section on
    fermented dill pickles at the University of Georgia (sponsored by the USDA):

    <http://www.uga.edu/nchfp/how/can_06/dill_pickles.html>

    Cukes, dill, 1/2 cup salt, 1/4 cup vinegar, 8 cups water, optional
    spices. Ferment between 70 and 75 degrees for three to four weeks. Skim
    floating scum regularly. After fermentation, store refrigerated or can
    using a boiling water bath. Special instructions for low temperature
    pasteurization instead.

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