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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Salt for brined pickles
I like to make Kosher brined pickles using salt only, no vinegar, and
ready in 2 to 7 days. The problem i am having is how much salt to use. Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a quart jar. Any suggestions will be welcome. -- Posted via a free Usenet account from http://www.teranews.com |
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Salt for brined pickles
Andy Petro wrote:
> I like to make Kosher brined pickles using salt only, no vinegar, and > ready in 2 to 7 days. The problem i am having is how much salt to use. > Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a > quart jar. Any suggestions will be welcome. I use a scant tablespoon of kosher salt per cup of water. Bring to a boil to dissolve salt, and let cool. They won't ferment in 2 days. Takes 3 days minimum, and probably 4 for half-sours. Begin slicing and tasting at 3 days. From my site (the recipe archive for my Yahoogroup), this is the recipe I use: http://www.jewishfood-list.com/recip...pickles02.html You can go up a node and see other salt-brined pickle recipes. B/ |
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Salt for brined pickles
Andy Petro wrote:
> I like to make Kosher brined pickles using salt only, no vinegar, and > ready in 2 to 7 days. The problem i am having is how much salt to use. > Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a > quart jar. Any suggestions will be welcome. 5 tablespoons of salt will make nice crisp pickles, but IMHO they will be too salty to eat, and probably too salty to pickle. With that much salt, I brine sliced cucumbers for 2-8 hours, drain and wash them and then pickle them in a 50% vinegar solution. They either go in the fridge or get "cooked" in a boiling water bath. Geoff. -- Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838 Visit my 'blog at http://geoffstechno.livejournal.com/ |
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Salt for brined pickles
On Thu, 9 Aug 2007 20:21:30 -0400, "Andy Petro"
> wrote: >I like to make Kosher brined pickles using salt only, no vinegar, and >ready in 2 to 7 days. The problem i am having is how much salt to use. >Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a >quart jar. Any suggestions will be welcome. The author of The Joy of Pickling recommends weighing salt in order to be consistent for salt-brine fermented pickles. The stength of the brine (and ambient temperature) control the speed of fermentation. According to the book, you can get half-sours in about a week by using a 3.5% brine - 4.9 ounces of salt to a gallon of water The batch I've got going now is in about a 5.5% brine (7.5 ounces/gallon). They'll take 3 weeks or so to finish fermenting and will be full-sours. - Mark |
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Salt for brined pickles
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Salt for brined pickles
On Fri, 10 Aug 2007 18:15:58 -0700, Dave Bell
> wrote: wrote: >> On Thu, 9 Aug 2007 20:21:30 -0400, "Andy Petro" >> > wrote: >> >>> I like to make Kosher brined pickles using salt only, no vinegar, and >>> ready in 2 to 7 days. The problem i am having is how much salt to use. >>> Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a >>> quart jar. Any suggestions will be welcome. >> >> The author of The Joy of Pickling recommends weighing salt in order to >> be consistent for salt-brine fermented pickles. >> >> The stength of the brine (and ambient temperature) control the speed >> of fermentation. >> >> According to the book, you can get half-sours in about a week by using >> a 3.5% brine - 4.9 ounces of salt to a gallon of water >> >> The batch I've got going now is in about a 5.5% brine (7.5 >> ounces/gallon). They'll take 3 weeks or so to finish fermenting and >> will be full-sours. >> >> - Mark > >I'm curious, Mark - is that an Imperial gallon, or what? > From your percentages, I make it 136 to 140 ounces of water. > >Dave The book doesn't say. But, since it's by an American author for an American audience I assume it's a U. S. gallon which I believe is 128 fluid ounces. I said "about 5.5%" - it's probably closer to 5.3%. The table in the book says 7.4 ounces salt/gallon for 5.2% - I used 7.5 ounces and guesstimated 5.5% which is a little high. - Mark |
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