My roommate makes these wonderful mustard pickles with a recipe passed down in her family. It does not require refrigeration, so I guess that means the pickles ferment?
Anyway, I wanted to do some pickling even though we cant buy pickling cucumbers anymore, so I just cut regular cucumbers into spears and removed most of the seeds. My plan is to keep them in the refrigerator so that I dont have to worry about spoiling and they keep for longer.
Aaaaanyway, I used the recipe, and to my surprise, the ground mustard didnt really dissolve at all despite boiling the brine. There are lots of visible bits floating around and they sink to the bottom when left to sit. Is there a secret to this that I am unaware of? Is it possible that the quality of ground mustard was an issue?
Also: the pickles, when kept out in a ceramic pot thing, only take a 2-3 days to be ready. Will this be different if they are kept in the refrigerator?
Thanks
Anyway, I wanted to do some pickling even though we cant buy pickling cucumbers anymore, so I just cut regular cucumbers into spears and removed most of the seeds. My plan is to keep them in the refrigerator so that I dont have to worry about spoiling and they keep for longer.
Aaaaanyway, I used the recipe, and to my surprise, the ground mustard didnt really dissolve at all despite boiling the brine. There are lots of visible bits floating around and they sink to the bottom when left to sit. Is there a secret to this that I am unaware of? Is it possible that the quality of ground mustard was an issue?
Also: the pickles, when kept out in a ceramic pot thing, only take a 2-3 days to be ready. Will this be different if they are kept in the refrigerator?
Thanks