Author Topic: Pickles and other fermented foods  (Read 7962 times)

Offline gmac

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Pickles and other fermented foods
« on: July 23, 2013, 07:07:09 AM »
I'm making a batch of kosher dills today and I thought maybe we should have a pickle thread.  Since we moved, this is the first time we've been able to have a big garden and although the weeds have been a problem, i'm looking forward to pickling cucumbers, hot peppers and green beans.  Plus I over planted my tomatoes big time so I'm going to be needing some good salsa recipes and I may even try tomato juice but we shall see.
Anyone else have anything going into brine or vinegar these days?

Offline kylekohlmorgen

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Re: Pickles and other fermented foods
« Reply #1 on: July 23, 2013, 07:16:54 AM »
The next frontier for me is vinegar. Does malt vinegar make good pickles?
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Offline morticaixavier

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Re: Pickles and other fermented foods
« Reply #2 on: July 23, 2013, 07:24:56 AM »
The next frontier for me is vinegar. Does malt vinegar make good pickles?

you can add some for taste or use it for quick pickles but without knowing the actual analysis of the vinegar it's not really safe to use it for the primary acid source in canning.

although I suppose you could use a pH meter on the final product before sealing and be pretty safe. But Don't quote me on that.
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Offline rainmaker

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Re: Pickles and other fermented foods
« Reply #3 on: July 23, 2013, 08:00:47 AM »
Tomolives. Pure money.

Offline bluesman

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Re: Pickles and other fermented foods
« Reply #4 on: July 23, 2013, 09:49:58 AM »
I prepared some of my IPA Hop pickles a couple of weeks ago. I added a pint of my IPA to the brine to make this half-gallon recipe. Delicious!

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Offline gmac

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Re: Pickles and other fermented foods
« Reply #5 on: July 23, 2013, 10:09:58 AM »

Offline rainmaker

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Re: Pickles and other fermented foods
« Reply #6 on: July 23, 2013, 11:41:40 AM »
http://www.mrswheelbarrow.com/2010/08/tomolives-pickling-green-tomatoes/

Exactly what to do with all those green tomatoes that you know you'll never eat should they ripen.  I usually plant one plant just to take firm green tomatoes from to pickle.

Offline duboman

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Re: Pickles and other fermented foods
« Reply #7 on: July 23, 2013, 03:44:55 PM »
We make spicy garlic pickles, cold packed, no vinegar, just spices, garlic, kosher salt and jalapeños. Two families and about 200 jars total coming up first weekend in August! Recipes go back 50 years


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Offline euge

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Re: Pickles and other fermented foods
« Reply #8 on: July 23, 2013, 04:19:59 PM »
We've had a miserable tomato crop this year. However, talk at work hums with the talk of pickling and canning!

You can use a 50/50 salt sugar brine in equal amounts to vinegar. So 500ml brine + 500ml vinegar+ seasoning= pickle. I like to pour this hot over washed peppers and carrots packed in mason jars. The pH should be low enough to keep in the cupboard but I stash them in the fridge just to play it safe.
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Offline majorvices

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Re: Pickles and other fermented foods
« Reply #9 on: July 24, 2013, 04:37:53 AM »
My first batch of pickles didn't turn out. I put them in my crock and weighted them down with the stone but a bunch if them managed to escape and molded. They smelled bad so I dumped.

Second batch back in mason jars and should be ready early next week.

Been enjoying a few batches of pickled eggs, too. Anxiously awaiting some that I added bunches of fresh garden picked jalapeños too. Read next week sometime.
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Offline erockrph

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Re: Pickles and other fermented foods
« Reply #10 on: July 24, 2013, 09:52:25 PM »
Anyone ever make a fermented hot sauce? Looks like I'm going to have a good crop of serranos this year, so I'm thinking of giving that a whirl. I'm wondering if I need a lacto starter, or if it will reliably go on its own saurkraut-style. I'm also on the fence on whether I use them green or let them ripen fully.
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Online hopfenundmalz

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Re: Pickles and other fermented foods
« Reply #11 on: July 25, 2013, 06:38:06 AM »
The are books on pickling and fermented foods by Sandor Katz.
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Offline mtnrockhopper

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Re: Pickles and other fermented foods
« Reply #12 on: July 25, 2013, 06:57:00 AM »
Anyone ever make a fermented hot sauce? Looks like I'm going to have a good crop of serranos this year, so I'm thinking of giving that a whirl. I'm wondering if I need a lacto starter, or if it will reliably go on its own saurkraut-style. I'm also on the fence on whether I use them green or let them ripen fully.
A guy I work with uses a yogurt starter from the natural food store, not sure if that's cheaper than a lacto culture from the LHBS. Salting and covering like saurkraut should work too I'd think.
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Offline gmac

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Re: Pickles and other fermented foods
« Reply #13 on: July 25, 2013, 08:57:30 AM »
I was actually wondering about adding malt to my brine to get more lacto into the process.  Since malt is supposed to be covered in lacto (sour fermentations and all that right..?) my thinking is that it should help but who knows.  Maybe some runnings from my next mash collected after the mash tun has sat full of spent grain over night?

Offline mtnrockhopper

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Re: Pickles and other fermented foods
« Reply #14 on: July 25, 2013, 09:08:46 AM »
I was actually wondering about adding malt to my brine to get more lacto into the process.  Since malt is supposed to be covered in lacto (sour fermentations and all that right..?) my thinking is that it should help but who knows.  Maybe some runnings from my next mash collected after the mash tun has sat full of spent grain over night?
Not a bad idea. I don't think there is much alive after a mash though. 140 * 30min is pasteurization temp.  You could put fresh malt in a thermos and add dme and hot water though.
Jimmy K

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