DISQUS

Lillian · 4 months ago

Hi Scott, I'm so excited to go to the farmer's market tomorrow and buy some pickling cukes so that I can try this. Do you have guess of how many cucumbers you used? and how many jars this recipe filled?
Thanks,

kwick6 · 3 months ago

Hi Lillian,

Sorry for not replying sooner, but as for the number of cucumbers it just depended on how many I'd get out of the garden that were the size I wanted. At first I made smaller ones, midgets that turned out good but didn't really have the softer inside that I wanted so I went with some larger ones later. I bought a case of those jars from the grocery store and would usually do at least 2-4 at one time. Typically I'd get around 5 or 6 in a jar.

As for this recipe above, the water, vinegar and salt (brine) would fill about 3-4 jars after the pickles are in, so if I only made 2 jars I'd just cut the brine measurement in half so 4 cups water, 3/4 cup vinegar and 4 tbl spoons of pickling salt. Looks like I must have left out the pickling salt above. The rest of the measurements were per jar, and another thing I learned was that the baby dill wasn't the right stuff because I noticed the grocery store had some pickling dill one day so thats what I should have used.

Anyway, I've tried many different variations of the above recipe. I also finally found some pickling spice at the grocery store so I used that as well. I'm still messing around trying to find a good one to stick to after making about 10 jars so far.

I just went out today and picked a ton of cucumbers that I let grow way too big. I'm thinking of making bread and butter pickles with these. I'm probably also going to have to do some for storage because I have enough right now to probably make another 10-12 jars.

Good luck , hope you had a chance to try it out, pickles are really good. I also was reading that football teams drink pickle juice to help them concentrate before a game, and there are other cool stories in history:

"The NY Food Museum reports that pickling is believed to date
back to 2400 B.C. Pickled vegetables marched into battle
alongside Julius Caesar and Napoleon— pickles were believed
to boost soldiers’ physical and spiritual health. Cleopatra cred-
ited a steady diet of pickles for her good looks, while Amerigo
Vespucci protected his sailors against scurvy with the savvy in-
clusion of pickled vegetables on voyages to the New World."

Bocaboy · 2 months ago

Just tried Dan's recipe for the first time and now I'm waiting to see the results. I'm curious about you're putting these in th refrigerator instead of leaving them out to “sour” as called for in Dan's recipe. Which way do you think works best?

kwick6 · 2 months ago

I think it depends on how big the pickles are. I found that only waiting 24 hrs left some a bit cucumber tasting, so I've had some sitting out for about a month now and will report back.