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Thread: Pickles with a bitter aftertaste

  1. #1
    Beti Guest

    Default Pickles with a bitter aftertaste

    My garden didn't produce enough cucumbers at one time to make a full
    canner load of pickles so I just made a few jars each of dill, bread
    and butter and sweet pickles and put them in the fridge to develop. I
    used fresh-pack recipes from BBB and SETP rather than fermented. The
    flavor is mostly okay after a month or so but a good number of them
    seem to have a bitter aftertaste. Not spoiled but just bitter.

    A friend mentioned that he doesn't like pickling cucumbers for fresh
    eating since the peel is bitter. I also read on a gardening site that
    too little water can make cucumbers bitter. This seems like the
    mostly likely explanation.

    Has anyone has similar results?

    And what's the difference between fermented and fresh-pack? I mean
    flavor- and texture-wise? If I've even ever eaten them, I didn't know
    it. Are store-bought pickles more likely to be fermented? I
    understand the two different processes but I could quite work up the
    nerve to try fermented this year - got a little squicked at the "skim
    the scum off the top" part! :-)

    Thanks!

    Beti

  2. #2
    George Shirley Guest

    Default Re: Pickles with a bitter aftertaste

    On 9/14/2010 3:02 PM, Beti wrote:
    > My garden didn't produce enough cucumbers at one time to make a full
    > canner load of pickles so I just made a few jars each of dill, bread
    > and butter and sweet pickles and put them in the fridge to develop. I
    > used fresh-pack recipes from BBB and SETP rather than fermented. The
    > flavor is mostly okay after a month or so but a good number of them
    > seem to have a bitter aftertaste. Not spoiled but just bitter.
    >
    > A friend mentioned that he doesn't like pickling cucumbers for fresh
    > eating since the peel is bitter. I also read on a gardening site that
    > too little water can make cucumbers bitter. This seems like the
    > mostly likely explanation.


    I've had the same problem with drought affected cukes, the skins get
    tough and bitter tasting, even when raw, invariably they don't make good
    pickles.
    >
    > Has anyone has similar results?
    >
    > And what's the difference between fermented and fresh-pack? I mean
    > flavor- and texture-wise? If I've even ever eaten them, I didn't know
    > it. Are store-bought pickles more likely to be fermented? I
    > understand the two different processes but I could quite work up the
    > nerve to try fermented this year - got a little squicked at the "skim
    > the scum off the top" part! :-)
    >
    > Thanks!
    >
    > Beti


    Just as you wrote it, fermented are actually put through a brined
    fermentation process, fresh-pack are put up raw. As for store-bought
    pickles, some are fermented, some are fresh-pack, the label will tell
    you which they are. I don't ferment pickles because, in my climate, they
    will go off every time and that has been my experience.

    Boy, if you were a little squicked at the "skim the scum" part you would
    go wild fermenting hot chiles for hot sauce. <G> A lot of the folks that
    read this newsgroup buy their pickles but many of us do grow our own and
    weather will nearly always affect your product. That's why I built a
    special watering system for our small veggie garden, this was a bad
    drought year for us. I put up several jars of fresh-pack pickles that
    came out okay, thank goodness. Keep trying Beti, sooner or later
    everything will click. One note, if the freshly harvested cukes have a
    bitter taste it will carry over into the pickle.


  3. #3
    Beti Guest

    Default Re: Pickles with a bitter aftertaste

    Thanks, George. I have a few more pounds of cucumbers to do something
    with. I think I'll try peeling and then pickling.

    Cheers!

    Beti

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