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Old 01-30-2011, 01:06 PM   #1
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Naturally fermented pickles

We went all out this last summer and made naturally fermented pickles-5 gallon pails of them. We are eating some of them now!

Some of them we put in their brine in gallon containers in the refrigerator. Those are the ones we are eating. There is a slight bloom on them, just like when they were fermenting. I washed off the bloom and they are just great!
We made tartar sauce and thousand island dressing too. Everyone liked it.

The ones I pasturized in jars haven't been opened yet. I'm nervous and yet looking forward to opening them to see how they turned out.

Anyone else enjoying their pickles this time of year?
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Old 04-07-2011, 04:48 PM   #2
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I pressure canned some bread and butter pickles. My father used to make pickles in crocks, also sourkraut. Did you put anything in the pickles to keep them crisp?
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Old 04-07-2011, 05:27 PM   #3
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I made some saurkraut too in a crock, then pasturized them in a water bath in canning jars.

In the fermented batches of pickles, I only added salt, garlic, nothing to keep them crisp. Then pasturized in a water bath in jars for long term storage.

I don't know that you needed to pressure can bread and butter pickles...they only need a waterbath from what I understand. Maybe help me understand where you are coming from on this?

I've made water bath canned pickles (dill, sweet, relishes), and treated them with lime prior to cooking--then rinsing for 24 hours, to keep them crisp. Some people don't like that method, though, I do.
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Old 04-07-2011, 05:53 PM   #4
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i had no idea that pickles were a fermented food. i thought the brine was to prevent any type of growth like that.

i love pickled veggies. i could eat them everyday. and supposedly, fermented food is good for you.

i'll have to look in to this. thanks bliss!
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Old 04-07-2011, 06:08 PM   #5
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Sounds delicious Bliss! I only make refrigerator pickles. I think I'm going to give dills a chance this summer. I am slowly making up my nerve to try sauerkraut!

I know that here in WI (where you and I are), water bath canning is fine for acidic foods and pickles but I've heard that they can't in most parts of Colorado (where w-c is from) because of the altitude. Not sure if that's the case or not ...
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Old 04-07-2011, 06:11 PM   #6
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I'm at 7000' and water bath canning isn't a sure thing here, so I pressure can everything. I make tomato sauce, peach chutney and jams. But it would be nice to have some pickles.
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Old 04-07-2011, 06:15 PM   #7
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I had no idea about the elevation--SORRY! You are both right.....and that is why a pressure canner in that situation makes sense.

Bucky, here is the University Extension info on pickles and saurkraut.
The saurkraut is SO much nicer, less sour, than store bought. I Love using it all winter.
Making Fermented Pickles and Sauerkraut
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Old 04-07-2011, 06:23 PM   #8
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A friend of mine from Eastern Europe makes "21 day pickles." She's away right now, but I'll ask her for her recipe when she gets back.
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Old 04-07-2011, 06:23 PM   #9
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There is a good pickle thread here from last October with lots of advice and recipes. It had this link with excellent instructions for many kinds of pickles:

Making Fermented Pickles and Sauerkraut
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Old 04-07-2011, 06:23 PM   #10
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Blissful, that is an awesome link! What type of container do you do your kraut in, do you have a crock? I am totally inspired now - thank you!
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