Thread: 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

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.