Quote:
Originally Posted by Lindalana
mmm, I would use glass or enameled pot/bucket. Most sites have no mentioning of keeping cukes in a cold water first and using cool brine which is what takes to make them crunchy and not mushy. Thats all.
So you get cukes, and only pickling type- cut the bottoms and keep in big bowl of cold water for couple of hours at least.
Then put some dill- top umbrella, garlic, horseradish leaves, cherry leaves, black currant leaves- optional, round black pepper is optional too. Wash and put in the container of your choice some spices on the bottom, tightly pack cukes and add some layers of spices again.
Take cold water and dilute 1 liter to 2 tbsp pickling salt- salt has to be free from iodine and anti caking agents.
Pour it in, cover with plate, put something heavy on it so pickles are all submerged. Ready to eat next day and they are lightly salted. In cool place it will keep for weeks and weeks.
If wanted, one can repack in about 3 days pickles in canning jars with same spices, heat to boiling temps same old brine and pour it into into cans and tighten the lids. It will keep for months.
Sorry, pickles absolutely can not be put into canning water bath for any length of time as they will get mushy and loose crunchiness.
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Well I did some digging and found out you could do it in quality stainless and that is what I have.
So I did it.
I also read that if you are going to hot water bath to not let the temps get above 180 degrees.
For me if the pickles turn out okay I am going to pour the hot brine over them, let seal and refrigerate.
I will be getting a fermenting crock though.
Worth