Comments on: Not quite kosher

By: Charlie

Charlie — Sat, 18 Sep 2010 05:10:44 +0000

I am sorry that you first batch of pickles did not turn out. I know that when my wife does it, she works really hard at it. Her time is very important and it really helps her if, it comes out right the first time. She will enjoy trying this new recipe, too.

By: Kim

Kim — Fri, 20 Aug 2010 19:29:21 +0000

I love making homemade pickles (love eating them more) but I’ve never tried – or heard of- this ice method. It sure seems to call for all of the ingredients I crave. Loads of dill, garlic, and mustard seeds.

By: Eugenia

Eugenia — Sun, 15 Aug 2010 09:31:44 +0000

I often use whey in my fermented pickles to help start the fermentation. Try that?

Lovely images, as usual!

By: Robin (Hippo Flambe)

Robin (Hippo Flambe) — Sat, 14 Aug 2010 23:48:09 +0000

Did your fermented pickle recipe include whey in the brine? It is an easy way to make sure you have good bacteria to work on your pickles and you can lower the salt when you use it.

I will try this recipe for pickles to eat all winter.

-Robin

By: Anita

Anita — Sat, 14 Aug 2010 21:23:34 +0000

I just ate two spears and I can vouch that they do indeed stay crunchy after processing. They’re not as snappy as refrigerator pickles (we kept some of these unprocessed for ourselves) but they’re easily the best heat-processed pickles I’ve ever made.

By: tea_austen

tea_austen — Wed, 11 Aug 2010 17:08:33 +0000

I tried a similar recipe the first year I made pickles—soaking in ice water, because they said that was the key to keeping them crunchy. But mine weren’t crunchy, sadly. Did yours really keep the crunch?

I’m going to try fermented dills this year as well. Fingers crossed!

By: My Own CanJam Cucurbit Roundup | Grow & Resist

My Own CanJam Cucurbit Roundup | Grow & Resist — Sun, 01 Aug 2010 05:24:59 +0000

[...] Married with Dinner did Ice Brined Garlic Dills. I haven’t heard of ice-brining… but if it promises a crispy pickle I’m all for it! [...]

By: judy

judy — Tue, 27 Jul 2010 05:39:15 +0000

I make kosher garlic dill pickles. I make a salt water brine, let cool, then I layer garlic, dill and the cukes in a jar, fill up with the brine, then I top it off with a slice of rye bread, this starts the fermentation process. I leave it in a dark place for about a week, til the way you like them, then I refridgerate them. Everyone loves them, and they are like the ones you used to get in the pickle barrel.

By: Rose

Rose — Mon, 26 Jul 2010 17:33:44 +0000

Oh good — I’ve been looking for a canning-friendly pickle recipe. I wonder if you used a bit too much salt in your first batch. I’ve read that can slow or inhibit the fermentation process . . . I had a batch of pickles go bad for the first time ever last week — the first ones I found at the Ferry Building this year! I think I got a little too cocky with the process . . . back to weighing out a 5% salt solution!

By: Anita

Anita — Sun, 25 Jul 2010 16:58:01 +0000

Hi Eleanor:

Pickling salt is a a fine-grained, non-iodized salt without any anti-caking agents added. You can substitute kosher salt, but it will give you cloudy brine. It’s safe, it’s just not as aesthetically perfect.

The iodine in table salt can cause pickles to darken, so it should be avoided.

You can find pickling salt in the supermarket canning aisle in the summertime. Many mail-order sources have it, too — Morton’s, Mrs. Wages, and Jarden are the three brands I see most often.