On Jul 7, 11:17?am, zxcvbob wrote:
Sheldon wrote:
On Jul 6, 5:22?pm, zxcvbob wrote:
Steve Wertz wrote:
On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:
sqwertz wrote:
Sheldon wrote:
Dill pickles use dill weed, not dill seeds.
Bullshit, as usual. While you will see recipes calling for weed,
All the respectable major manufacturers and most home canners use
dill seed.
http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...
I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor.
More bullshit. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.
-sw
Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

What about stoneware crocks?

Crocks will work but the product produced will not be the same as when
wooden vessels are used (crocks are the same as using glass jars, but
crocks are available in large sizes with straight walls). For home
use there are small oak barrels readily available and oak buckets
too. Once the desired level of fermentation is reached in wood the
product can be tranfered into glass jars for storage in the fridge.
Folks switched to crocks for home use because they cost less than
wood, and are more easily used than wood... wood needs to be kept
filled with liquid at all times to be readily available for use, and
wood smells, crocks can be throughly cleaned of all odor and require
no maintenence. If wooden barrels are permitted to dry it will take
many days of soaking for them to reseal. Hardly anyone uses wood for
pickles anymore... we've become an odor-free society. Curing meats
and fish used to be done in wood barrels too. Was a time every
village had a cooperage and even the poorest household could afford to
buy barrels, no more, now barrels are very expensive, a cooper is a
dying trade. Plastic is cheap. Tastes have greatly deteriorated...
if you've never tasted something you can't possibly know.

On Jul 7, 7:05 am, Sheldon wrote:

[large snips] .... Making fermented pickles in wooden barrels (kraut, and sour
tomatoes too) was dirty messy business, [more snips]

This reminds me of one of Isaac Babel's childhood stories, where the
child narrator jumps into a pickle barrel to hide. Funny, charming
story, and I can't remember which collection it's from. -aem

In article ,
Steve Wertz wrote:

On Fri, 6 Jul 2007 19:26:49 -0400, Nancy Young wrote:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

http://i19.tinypic.com/5zcjzvl.jpg

Now if only I could remember where I put the seals
and clips.

It is important that your salted (no vineger) sit at room temp
for at least 2 days before putting them in the fridge. Do not
put them in the fridge beforehand.

-sw (kimchi maker, often with cukes)

Yer supposed to BURY Kimchee in a crock!

Right? ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve Wertz" wrote

On Fri, 6 Jul 2007 19:26:49 -0400, Nancy Young wrote:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

http://i19.tinypic.com/5zcjzvl.jpg

Now if only I could remember where I put the seals
and clips.

It is important that your salted (no vineger) sit at room temp
for at least 2 days before putting them in the fridge. Do not
put them in the fridge beforehand.

Okay, I screwed up the salt part and in fixing it, I wound up
making them too salty. I did put them into the refrigerator
after they had cooled off. Both types. So far the salt pickles
taste great if you can overlook ... the salt. I changed the
water.

This wasn't too intimidating, I'll be trying pickles again in the
future, making some adjustments. Thanks, everyone.

nancy

In article ,
"Nancy Young" wrote:

"Steve Wertz" wrote

On Fri, 6 Jul 2007 19:26:49 -0400, Nancy Young wrote:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

http://i19.tinypic.com/5zcjzvl.jpg

Now if only I could remember where I put the seals
and clips.

It is important that your salted (no vineger) sit at room temp
for at least 2 days before putting them in the fridge. Do not
put them in the fridge beforehand.

Okay, I screwed up the salt part and in fixing it, I wound up
making them too salty. I did put them into the refrigerator
after they had cooled off. Both types. So far the salt pickles
taste great if you can overlook ... the salt. I changed the
water.

This wasn't too intimidating, I'll be trying pickles again in the
future, making some adjustments. Thanks, everyone.

nancy

I cheat.

I buy commercial pickles, save the brine, then use that. ;-)
It's only good for 2 uses max, but still......

So I gotta hand it to you doing it from scratch!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" wrote

"Nancy Young" wrote:

This wasn't too intimidating, I'll be trying pickles again in the
future, making some adjustments. Thanks, everyone.

I cheat.

I buy commercial pickles, save the brine, then use that. ;-)
It's only good for 2 uses max, but still......

Heh, I've done that. Just spear up some cukes and put
them in the jar. Tastes great.

So I gotta hand it to you doing it from scratch!

I was inspired by an article someone sent me. Glad I did it.

nancy

In article ,
"Nancy Young" wrote:

"Omelet" wrote

"Nancy Young" wrote:

This wasn't too intimidating, I'll be trying pickles again in the
future, making some adjustments. Thanks, everyone.

I cheat.

I buy commercial pickles, save the brine, then use that. ;-)
It's only good for 2 uses max, but still......

Heh, I've done that. Just spear up some cukes and put
them in the jar. Tastes great.

Works for Okra too.


So I gotta hand it to you doing it from scratch!

I was inspired by an article someone sent me. Glad I did it.

nancy

:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Show me a commercial dill that uses fresh dill. They certainly
have access to plenty of fresh dill, but they have never used it.
And it's not for cost cutting measures. It has always been this
way.

-sw

Fresh dill doesn't look so good after being in brine for a while. Dill
seeds wouldn't lose their appearance so drastically.

--
Queenie

*** Be the change you wish to see in the world ***

MayQueen wrote:

Fresh dill doesn't look so good after being in brine for a while. Dill
seeds wouldn't lose their appearance so drastically.

--
Queenie AIRHEAD