| T O P I C R E V I E W |
| Fire Escape Farmgirl |
Posted - Aug 03 2008 : 11:55:29 AM
Hi,
So this is the first year that I've tried making pickles. We are growing a cucumber variation called 'bush pickles', which makes me think that they would make great pickles... to be determined.
I am using a recipe called '14 day sweet pickles', that calls for soaking the cucumbers in a brine of pickling salt and water for 7 days, then draining and pouring in boiling water, and on and on. Well, I'm on day 6 and these cucumbers are getting soft. They aren't mushy, yet, but I can poke my finger into them and am afraid to touch them or they might burst. Also, I try to stir them about each day so they get equal amounts of the brine, and today I found one at the top covered with mold. They also aren't smelling so great. I have them sitting in a giant enamel pot, covered, in a dark part of my kitchen.
Is this right, or have I totally ruined about 30 cucumbers?
Thanks,
Mikko
The Accidental Farm
http://www.theaccidentalfarm.com
'from fire escape right into the fire' |
| 5 L A T E S T R E P L I E S (Newest First) |
| joyfulmama |
Posted - Aug 10 2008 : 8:35:46 PM
I am so glad they turned out.. I love canning.. I haven't canned pickles before. next year..
Blessings, Debra
"Your life is an occasion, Rise to it." Mr Magorium..
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| Fire Escape Farmgirl |
Posted - Aug 10 2008 : 8:23:13 PM
I canned the pickles tonight and tasted them. They are amazing. The flavor is so intense that it nearly knocks you to the ground. Much more so than regular bread and butter pickles. And the cucumbers are crunchy. This is the best part. I'm not sure what miracle of nature occurred, but they were not weak, slimy, salt bags like I anticipated. They wowed me. I canned about 4 quarts of them, wishing that there were more. The only issue is that I should have used wide mouth jars since the slices are quite large (next time), and now I have about 4 cups of pickle juice leftover. I'm thinking pickled eggs...
Thanks again for your assistance in this matter. I wish you both spectacular pickles in the future!
The Accidental Farm
http://www.theaccidentalfarm.com
** From the fire escape right into the fire! ** |
| Fire Escape Farmgirl |
Posted - Aug 03 2008 : 4:01:33 PM
Ladies,
Thanks for helping me keep the faith. It would break my heart if I have ruined a good portion of my cucumber harvest. Especially after dealing with the heartache of watching my heirloom tomato plants (that I started from seed - my very first time) drown in our abundant rain.
Yes, the recipe does call for alum... 1/4 cup to be added with 1 cup of horseradish and covered in boiling water (after draining and slicing them) on Day 9.
This recipe is from "Recipes From Central Market," which comes from Lancaster, PA.
I'll let you know how they turn out. Thanks again so much.
Mikko
The Accidental Farm
http://www.theaccidentalfarm.com
** From the fire escape right into the fire! ** |
| Celticheart |
Posted - Aug 03 2008 : 3:09:32 PM
It sounds like the recipe I have for Virginia Chunk Sweet Pickles which take 14 days in a crock. Mine have alum water too. I don't remember in which step though. They ARE wonderful sweet pickles.
"Nature always has the last laugh." Mrs. Greenthumbs
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| Betty J. |
Posted - Aug 03 2008 : 12:03:38 PM
Mikko, I have that recipe. The pickles do indeed get somewhat soft, but don't you add alum at the end? My brew that I boiled every morning got a little stinky, but the pickles turned out delicious. Keep on and you'll see. They turn out really good.
Mold is not good.
Betty in Pasco |
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