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Old 07-23-2012, 10:49 AM   #11
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Originally Posted by GotGarlic View Post
It's possible that small amount of sugar is needed to balance the flavor. There's a recipe for Dill Spears in the book "Put 'Em Up!" that includes 5 lbs. cucumbers, 4 cups distilled white vinegar and 2 tbsp. sugar.
I think I'll be STUCK with putting in some sugar, no matter how little.

Here are the ingredients on the pickle jar of pickle chips that I'm trying to recreate.
Cucumbers, water, distilled vinegar, salt, high fructose corn syrup (sugar), calcium chloride, natural flavor, polysorbate 80, yellow 5.
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Old 07-23-2012, 10:56 AM   #12
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Originally Posted by Steve Kroll View Post
and yet they were still sour enough to make you pucker up like a school girl.
Ha ha, and that is what I'm looking for in a pickle chip.

Steve you remind me of my brothers, maybe because you spent some time in WI?
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Old 07-23-2012, 11:27 AM   #13
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Steve you remind me of my brothers, maybe because you spent some time in WI?
Yeah, I grew up there - about an hour south of La Crosse.
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Old 07-23-2012, 12:03 PM   #14
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Yeah, I grew up there - about an hour south of La Crosse.
One of my brothers lives in Onalaska with his wife and child. It's a beautiful area.
Thanks for your help on the pickle chips.

Got Garlic, thank you too!
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Old 07-23-2012, 02:35 PM   #15
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Yes, the added sugar is for flavoring, to cut acidic taste from the vinegar, and can be adjusted to taste without altering the safety.
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Old 07-23-2012, 02:40 PM   #16
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Yes, the added sugar is for flavoring, to cut acidic taste from the vinegar, and can be adjusted to taste without altering the safety.
Hi McNerd, long time no see! Glad you are around for questions like this one. Thank you so much!
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Old 07-25-2012, 03:38 PM   #17
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Well, I did my research on a university extension tested recipe and I have to share my research with you. I cannot find much for recipes of this type that will allow no sugar and it came to my attention that ALL the university extension recipes for FRESH PACK DILL PICKLES are essentially 'the same recipe' or they provide no recipe at all.

The recipe I'll be using is not a tested university extension recipe and I don't recommend anyone use anything but the tested ones. What is frustrating is that dill pickles (whole, spears, relish, chips) have all kinds of tastes but the recipe that is approved by the university extensions has the SAME vinegar/water ratio and similar amounts of salt.

It appears they all SHARED this recipe. In the land of 50 states, and billions of taste buds, it would make sense to at least test out a FEW kinds of fresh pack dill pickles for the general population, but that isn't the case. It's ridiculous. It is like all recipes for xxxxxxx item should be the same--they (extension services) aren't making this easy. I can certainly see where people would be frustrated with this and use non-approved recipes.

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Here is the APPROVED recipe from Iowa State:http://www.extension.iastate.edu/Pub...ons/PM1368.pdf

18 pounds pickling cucumbers (3- to 5-inch)
2¼ cups water
1½cups canning or pickling salt
2 tablespoons whole mixed pickling spice
2 gallons water
7 tablespoons dill seed (1 tablespoon per quart jar)
1½ quarts vinegar (4-6%)
21 heads fresh dill (3 heads per quart jar) OR
¼ cup sugar
5 tablespoons whole mustard seed (2 teaspoons per quart jar)

Wash cucumbers. Cut 1⁄16-inch slice off blossom end and discard; leave ¼-inch of stem attached. Place cucumbers in a large suitable container. Dissolve ¾ cup of the salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, remaining ¾ cup salt (varies with 1/2 cup salt), sugar, and 2¼ cups water. Place pickling spices in a spice or cheesecloth bag and add to pickling solution. Heat to boiling. Fill jars with pickles. Add 2 teaspoons mustard seed and 3 heads fresh dill (or 1 tablespoon dill seed) to each quart. Cover with boiling pickling solution, leaving ½inch headspace. Wipe jar rims. Adjust lids and process in boiling water canner for time specified in Table 1 or use low-temperature pasteurization as described on page 3.
Here are the university extension states with the same recipe (not all inclusive as I only spent a few hours on this):
Iowa State
Montana State
University of Wisconsin Winnebago County
University of Wisconsin Extension Cooperative Extension
North Carolina State
Colorado State
University of Nebraska Lincoln Extension (refers to Dept of Agriculture)
New Mexico State
Ohio State
North Dakota
University of Maine
University of Missouri
University of Wyoming
Texas A&M
University of Alaska Fairbanks
Kansas State
University of Kentucky
Pennsylvania State
West Virginia

Non-State University and Extension Services:
The National Center for Home Food Preservation-Dept. of Agriculture
Clemson Cooperative Extension
Cornell

Tested recipes that are DIFFERENT:
This Quick Dill Pickle Recipe is different Oregon: http://extension.oregonstate.edu/cat...pnw/pnw355.pdf
This recipe for Kosher Dills Oregon: http://extension.oregonstate.edu/lan...ed_recipes.pdf
This recipe is for Fresh Packed Dill Pickles using Cider vinegar Alabama: http://www.aces.edu/pubs/docs/H/HE-0071/HE-0071.pdf
This is Fresh Pack Dill Pickles Washington: http://4h.wsu.edu/EM2778CD/pdf/em4921.pdf

I really have to applaud any university extension that takes time to test recipes instead of sharing essentially the same recipe as most other extension services use. Oregon, Alabama and Washington, thank you!

Got Garlic, I can see where having a book would be a welcome change! Thanks all.
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Old 07-25-2012, 04:17 PM   #18
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Quote:
Originally Posted by blissful View Post
Well, I did my research on a university extension tested recipe and I have to share my research with you. I cannot find much for recipes of this type that will allow no sugar and it came to my attention that ALL the university extension recipes for FRESH PACK DILL PICKLES are essentially 'the same recipe' or they provide no recipe at all.

<snip>

Got Garlic, I can see where having a book would be a welcome change! Thanks all.
Thanks for sharing your research. I imagine 150 years ago, when the university extension services were just getting started, there *was* one recipe for fresh-pack pickles, and it was carried by pioneer women!
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Old 07-25-2012, 05:35 PM   #19
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Blissful--sugar also acts as a preservative in canned goods. That may also be why sugar is included.
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Old 07-25-2012, 06:58 PM   #20
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Blissful--sugar also acts as a preservative in canned goods. That may also be why sugar is included.
Only in SOME canned foods.
Sugar is the primary preservative in jams, jellies and canning fruits.
Sugar draws moisture out of ginger, citrus peels and candied fruits making them shelf stable.

If sugar were necessary in pickling recipes it would be included in 'dilly beans', 'pickled peppers' and 'pickled tomatoes'--yet it's not used.
The Kosher Dills recipe from Oregon uses no sugar.
It's my opinion that the preservative in pickles is the vinegar/salt combination. (or Oregon State University Extension is wrong)

Salt is the primary preservative in salting meats and jerky--drawing out the moisture.

I feel pretty confident that sugar is not required for pickling, though some might like what it does to the flavor.
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