Comments on: dill pickles, part one: kosher-style dills

By: deli diaspora and the preservation renaissance « Culinaria Eugenius

deli diaspora and the preservation renaissance « Culinaria Eugenius — Fri, 09 Oct 2009 02:52:08 +0000

[...] Kosher-style dill pickles. [...]

By: Lynne

Lynne — Mon, 17 Aug 2009 03:20:25 +0000

HI, where can I buy fresh dill weed in Eugene? Need is ASAP. Thanks,
Lynne

By: Eugenia

Eugenia — Thu, 09 Jul 2009 15:14:40 +0000

Georgia: Take a look at the link above for fermented pickles. It talks about not using vinegar. There are some risks involved. Poking the pickles allows brine to reach the inside of the cucumbers faster — it’s another technique for discouraging bacteria growth. Good luck!

By: Georgia

Georgia — Wed, 08 Jul 2009 20:41:04 +0000

Hi,
Thanks for the recipe. Do you know if the cucumbers will still pickle if I don’t poke them? Also have you ever tried them without vinegar? Is that a bad idea?
Thanks

By: Susi Anna

Susi Anna — Thu, 18 Jun 2009 11:44:37 +0000

Thank you for the detailed directions. This is the first year I’ve grown a garden and I have tons of cucumbers. I never knew I would be making pickles and I appreciate all the help I can get!

By: dill pickles, part two: fermentation « Culinaria Eugenius

dill pickles, part two: fermentation « Culinaria Eugenius — Mon, 22 Sep 2008 18:23:15 +0000

[...] recipe for kosher-style dill pickles that my Master Food Preserver group teaches. You can find an annotated version of the recipe here. These pickles have a significant amount of vinegar in them and can be safely processed in jars [...]

By: Eugenia

Eugenia — Thu, 28 Aug 2008 22:59:30 +0000

79sparrows, thanks!

Alan, I don’t know — you could certainly try it out. Sounds like more hassle than it’s worth to me, though. I don’t think you’re going to get the same kind of protection. You should be sure to use a food-grade bucket.

By: Alan

Alan — Thu, 28 Aug 2008 21:13:58 +0000

I have a “red-wing” crock (no lid), and I can make good pickles in it, but I get a lot of surface scum and yeast which I must remove daily. Do you think I could make it work more like a Gärtopf crock if I placed the crock in a tray of water and inverted a bucket or something over the whole crock?

By: FOOD: Pickle Season - Sour dills « Tableau Vivante

FOOD: Pickle Season - Sour dills « Tableau Vivante — Thu, 28 Aug 2008 16:51:44 +0000

[...] Also – read this great post that features The Crock of Much Envy and Awesome. I really need to get one of those. [...]

By: 79sparrows

79sparrows — Thu, 28 Aug 2008 04:33:13 +0000

This is awesome! My friend’s gonna love this, her dad competes in the pickle contest, won 2nd place this year.

thanks