Dill pickles

[taxlady]

That's not very much vinegar in a 25 gallon barrel. I'm wondering if it is possible to ferment pickles with salt AND some vinegar. I just bought a jar of full sour dill pickles. The liquid is slightly cloudy. The pickles definitely taste fermented, not like vinegar pickles. But, I noticed that there is vinegar in the ingredient list, as well as salt.

 

[dragnlaw]

In my 25 gal barrel I layer in grape leaves, cukes, dill, spices, garlic....then in a gal container 2/3 cup salt, 3/4 cup vinegar, fill rest of it with water, shake and pour until you cover your cukes. Cover with grape leaves. Now the hard part.....wait 3 weeks.

That's not very much vinegar in a 25 gallon barrel. .

not in her 25 gal. just in the gallon.

 

[taxlady]

not in her 25 gal. just in the gallon.

Unless I misunderstood, that goes in the 1 gallon container and shaken, then gets poured into the 25 gallon container, the one that has the cucumbers in it. Also, diluting 3/4 of a cup of vinegar in an entire gallon of water, isn't very much vinegar.

 

[dragnlaw]

Corrected! It was I who misunderstood. Thanks taxy.

But now I've been reading other blogs and not sure which style are you doing, Pickle Queen - If you are just brining them, why add the vinegar at all?