Dill Pickles

Gulyás
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Post by Gulyás » Thu Aug 01, 2013 16:06

Hello,

I used to make sauerkraut many time, mostly in the fall.
Today I'll make pickles, known as sun pickles, fermented with bread, normally done in 2 days, but now it's cold, will take like 3 days.
With bread it gets milky, but you can use potatoes instead, it stays clearer.

Pictures come later today, I go pick the pickles.... :lol:

Joe.
Failure to prepare is preparing to fail.
Gulyás
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Post by Gulyás » Thu Aug 01, 2013 19:04

So I used a 1 gallon jar=3.78 liter.

Pickles.
A hope it works, because it's new system.....

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I put dill weeds leaves on bottom of jar.

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I cut 10-12 mm. off ends of cucumbers, and sliced in half, short of ends, about 10-12 mm.

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I tilted the jar, added pickles, stem of dill, garlic's.

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First row looks like this.

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On top I used dill again, added 45 grams of sea salt, a piece of toasted bread, with yeast.

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Boiled water, cooled some, and added until filled up jar.
Out to sunny place, covered with a plate. (I used plastic sandwich bag, cutted small holes for the gas.)

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I'll make picture tomorrow, of the progress.
Failure to prepare is preparing to fail.
Gulyás
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Post by Gulyás » Thu Aug 01, 2013 19:18

I tried to edit above post, but it did not work.

Some people also add hot/sharp peppers, and horseradish, other vegetables.
Just like sausages, adjust salt to your liking.

It's done when it's yellowish brown, out, and inside too.

The plate, or some kind of cover is to keep bugs/flies out.

You can ferment it with potatoes too. Scrub and slice one, add in jar, I used to put them in bottom of jar.

When done, trow away dill, bread, in refrigerator it keeps for months.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Yes Mr. Stan Marianski did a very good job here too. :mrgreen:
Failure to prepare is preparing to fail.
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Post by Maxell » Thu Aug 01, 2013 19:48

If you want to have a cucumber on the second day, pour boiling water. While cooking, add the required amount of salt to the water. Every so often I do.
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
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Gulyás
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Post by Gulyás » Thu Aug 01, 2013 21:22

Looks like Photo-bucket has some difficulty today, I can't load up pictures, and they disappear from here too, time to time.
We used to say, if you do not like the weather, weight 5 minutes, it'll change.
So I'm cheating, for the first time in my life.

Now just a minute, it maybe the second time already.......... :grin:

Well, let me think about that for awhile....... :mrgreen:

Because it isn't sunny anymore, I put the pickles (jar) in a plastic box to keep in the heat. A fish tank would serve the same thing.
There are small bubbles in the jar already, and it smells like fermenting. :smile:
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Gulyás
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Post by Gulyás » Thu Aug 01, 2013 22:28

Because it's windy today, I'm protecting my jar/pickles from loosing heat.

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A put it on an old grill's shelf.

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The black surface warms better then lighter color too.
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Gulyás
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Post by Gulyás » Fri Aug 02, 2013 18:24

24 hours into my fermentation of cucumbers, this is how it looks.

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Gulyás
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Post by Gulyás » Sat Aug 03, 2013 18:30

48 hours later the color is changed, looks like it'll be done soon.

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Gulyás
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Post by Gulyás » Mon Aug 05, 2013 19:48

This is how the finished cucumbers look when done.
It's delicious, some people with stomach problems think it's medicine.

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And if your fence is made out sausages, than you can use a lot of it. :mrgreen:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

When I don't know what I'm doing, then I'm experimenting...... :lol: :mrgreen:
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Post by IdaKraut » Mon Aug 05, 2013 20:15

Gulyás,

Your finished pickles look great. So it only took 5 days total to produce these? When you say you added toasted bread with yeast, did you add yeast or did you mean you used bread made with yeast that was toasted? I would like to try your recipe but want to check with you before proceeding.

Are the pickles crunchy or soft? How sour do they taste (old fashion barrel cured pickles were sour, as in sauerkraut sour, and somewhat crunchy from what I remember)?

Thanks.
Rudy
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Post by Gulyás » Mon Aug 05, 2013 23:05

I let these pickles ferment for 3 days, (not 5), because it was cool here. Just wanted to make sure they are done. When they are brown color like the picture, they are done.
I like them mild, if you add more salt, it gets saltier, more sour too.
Also, the longer you have them in the refrigerator, the more sour they get, just like sauerkraut.
I used the kind of bread, that was made with yeast, did not add extra yeast.
You can use bread fresh, or you can toast it, makes no different, half a slice is enough to start the fermentation.

I have my own garden, but if you buy them get the fresh/hard ones, then they stay crunchy.

After few months, if they last that long, they get softer.
You can make them winter time too, in the kitchen, at room temperature, but use sliced potatoes, instead of bread to ferment. It takes longer, maybe a week or so.

After wile in storage, they get as sour as the old fashioned barrel cured pickles.
The old fashioned were planed to last long for winter, so they used more salt.

Try it with no more than 50 grams of salt/US gallon first, otherwise it gets salty, instead of sour. But some beer drinkers do like it salty.
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Gulyás
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Post by Gulyás » Tue Aug 06, 2013 00:35

Depending on how tight you pack the cucumbers, you'll need a little more than 1 liter of water in a US gallon jar.
I just picked my next bath of fermentation, with lots of garlic, and this time some hot pepper, and muster seeds.

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:mrgreen:
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Post by ursula » Tue Aug 06, 2013 04:40

Happy birthday Joe! I hope you have a lovely day.
Your cucumbers look beautiful. I'll bet you have a wonderful vegetable garden.
Best wishes Ursula
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Post by IdaKraut » Tue Aug 06, 2013 15:34

Joe,

Thank you for your detailed instructions. I didn't realize how easy this sounds to make. I will be putting this on my "to do" list. Thanks again!
Rudy
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Post by Gulyás » Wed Aug 07, 2013 23:14

Thank You Ursula.
My garden is kind of nice, because it's one of my hobbies.
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