I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
pounds of my cucs today and I have easily 30 more pounds on the way. I am
thinking of making a gallon of fresh pickles, not the canned and preserved
type, just some vinegar, water and onions plus some herbs in a jar and then
into the fridge. How long would they last in the fridge in a tight jar?

Paul

"Paul M. Cook" > wrote in message
...
> I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
> pounds of my cucs today and I have easily 30 more pounds on the way. I am
> thinking of making a gallon of fresh pickles, not the canned and preserved
> type, just some vinegar, water and onions plus some herbs in a jar and
> then into the fridge. How long would they last in the fridge in a tight
> jar?
>
>

What's a "tight jar"?

Forget the vinegar. Put up fermented pickles, in brine... water, kosher
salt, pickling spices, garlic, and dill.
I put up another jar today... I do pickle spears, I can fit more in the jar.

"brooklyn1" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked
>> 10 pounds of my cucs today and I have easily 30 more pounds on the way.
>> I am thinking of making a gallon of fresh pickles, not the canned and
>> preserved type, just some vinegar, water and onions plus some herbs in a
>> jar and then into the fridge. How long would they last in the fridge in
>> a tight jar?
>>
>>
>
> What's a "tight jar"?
>

Tight lid.

> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
> salt, pickling spices, garlic, and dill.

I can do that. How long would they last in vinegar, though? I may end up
preserving 3 or 4 gallons of these. I would like to keep them in the fridge
(I have room) and avoid having to can them.

> I put up another jar today... I do pickle spears, I can fit more in the
> jar.

OK, so you don't have to seal the jars? I don;t ant to buy a huge kettle
just for this and of course all the jars.

Paul

"Paul M. Cook" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked
>>> 10 pounds of my cucs today and I have easily 30 more pounds on the way.
>>> I am thinking of making a gallon of fresh pickles, not the canned and
>>> preserved type, just some vinegar, water and onions plus some herbs in a
>>> jar and then into the fridge. How long would they last in the fridge in
>>> a tight jar?
>>>
>>>
>>
>> What's a "tight jar"?
>>
>
> Tight lid.
>
>> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
>> salt, pickling spices, garlic, and dill.
>
> I can do that. How long would they last in vinegar, though? I may end up
> preserving 3 or 4 gallons of these. I would like to keep them in the
> fridge (I have room) and avoid having to can them.
>
>> I put up another jar today... I do pickle spears, I can fit more in the
>> jar.
>
> OK, so you don't have to seal the jars? I don;t ant to buy a huge kettle
> just for this and of course all the jars.
>
>
>

What kettle... no kettle... brined pickled ain't cooked. Jars... one big
jar/crock is all if you got it. Fermented pickles are made the same as
kraut. Why don't you search <fermented pickles>, read all the web sites.

"brooklyn1" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "brooklyn1" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked
>>>> 10 pounds of my cucs today and I have easily 30 more pounds on the way.
>>>> I am thinking of making a gallon of fresh pickles, not the canned and
>>>> preserved type, just some vinegar, water and onions plus some herbs in
>>>> a jar and then into the fridge. How long would they last in the fridge
>>>> in a tight jar?
>>>>
>>>>
>>>
>>> What's a "tight jar"?
>>>
>>
>> Tight lid.
>>
>>> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
>>> salt, pickling spices, garlic, and dill.
>>
>> I can do that. How long would they last in vinegar, though? I may end
>> up preserving 3 or 4 gallons of these. I would like to keep them in the
>> fridge (I have room) and avoid having to can them.
>>
>>> I put up another jar today... I do pickle spears, I can fit more in the
>>> jar.
>>
>> OK, so you don't have to seal the jars? I don;t ant to buy a huge kettle
>> just for this and of course all the jars.
>>
>>
>>
>
> What kettle... no kettle... brined pickled ain't cooked. Jars... one big
> jar/crock is all if you got it. Fermented pickles are made the same as
> kraut. Why don't you search <fermented pickles>, read all the web sites.
>
>

OK, I did. I can see I'll make need to make several batches from various
recipes. Some use vinegar some just salt. I'll do a variety - what the
heck? I can see a batch of sweet dill and tarragon and garlic and onion at
a minimum. Of course I may just dream up a recipe of my own. Always give
them away if they suck.

Paul

"Paul M. Cook" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "brooklyn1" > wrote in message
>>> ...
>>>>
>>>> "Paul M. Cook" > wrote in message
>>>> ...
>>>>> I'm up to my arm pits in cucumbers. A very good thing. I just
>>>>> plucked 10 pounds of my cucs today and I have easily 30 more pounds on
>>>>> the way. I am thinking of making a gallon of fresh pickles, not the
>>>>> canned and preserved type, just some vinegar, water and onions plus
>>>>> some herbs in a jar and then into the fridge. How long would they
>>>>> last in the fridge in a tight jar?
>>>>>
>>>>>
>>>>
>>>> What's a "tight jar"?
>>>>
>>>
>>> Tight lid.
>>>
>>>> Forget the vinegar. Put up fermented pickles, in brine... water,
>>>> kosher salt, pickling spices, garlic, and dill.
>>>
>>> I can do that. How long would they last in vinegar, though? I may end
>>> up preserving 3 or 4 gallons of these. I would like to keep them in the
>>> fridge (I have room) and avoid having to can them.
>>>
>>>> I put up another jar today... I do pickle spears, I can fit more in the
>>>> jar.
>>>
>>> OK, so you don't have to seal the jars? I don;t ant to buy a huge
>>> kettle just for this and of course all the jars.
>>>
>>>
>>>
>>
>> What kettle... no kettle... brined pickled ain't cooked. Jars... one big
>> jar/crock is all if you got it. Fermented pickles are made the same as
>> kraut. Why don't you search <fermented pickles>, read all the web sites.
>>
>>
>
> OK, I did. I can see I'll make need to make several batches from various
> recipes. Some use vinegar some just salt. I'll do a variety - what the
> heck? I can see a batch of sweet dill and tarragon and garlic and onion
> at a minimum. Of course I may just dream up a recipe of my own. Always
> give them away if they suck.
>
>
I suggest you stick to the brined pickles, vinegar kills the fermentation
and adds spoilage problems. Begin simple, choose one basic recipe. If you
need to make multiple jars then just alter the herbs; all garlic, all dill,
combo of garlic and dill. Then just vary the degree of doneness... some
half sour, some full sour. With the correct brine strength fermented
pickled can keep in the fridge up to two years... without refrigeration
they'll keep at room temperature up to three months.... I suggest to start
out use refrigeration. Don't even think of using vinegar... no onions
either. Use fresh high quality pickling spice, Penzys is the best.

brooklyn1 wrote:
> "Paul M. Cook" > wrote in message
> ...
>>
>> "brooklyn1" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "brooklyn1" > wrote in message
>>>> ...
>>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> ...
>>>>>> I'm up to my arm pits in cucumbers. A very good thing. I just
>>>>>> plucked 10 pounds of my cucs today and I have easily 30 more
>>>>>> pounds on the way. I am thinking of making a gallon of fresh
>>>>>> pickles, not the canned and preserved type, just some vinegar,
>>>>>> water and onions plus some herbs in a jar and then into the
>>>>>> fridge. How long would they last in the fridge in a tight jar?
>>>>>>
>>>>>>
>>>>>
>>>>> What's a "tight jar"?
>>>>>
>>>>
>>>> Tight lid.
>>>>
>>>>> Forget the vinegar. Put up fermented pickles, in brine... water,
>>>>> kosher salt, pickling spices, garlic, and dill.
>>>>
>>>> I can do that. How long would they last in vinegar, though? I
>>>> may end up preserving 3 or 4 gallons of these. I would like to
>>>> keep them in the fridge (I have room) and avoid having to can them.
>>>>
>>>>> I put up another jar today... I do pickle spears, I can fit more
>>>>> in the jar.
>>>>
>>>> OK, so you don't have to seal the jars? I don;t ant to buy a huge
>>>> kettle just for this and of course all the jars.
>>>>
>>>>
>>>>
>>>
>>> What kettle... no kettle... brined pickled ain't cooked. Jars...
>>> one big jar/crock is all if you got it. Fermented pickles are made
>>> the same as kraut. Why don't you search <fermented pickles>, read
>>> all the web sites.
>>
>> OK, I did. I can see I'll make need to make several batches from
>> various recipes. Some use vinegar some just salt. I'll do a
>> variety - what the heck? I can see a batch of sweet dill and
>> tarragon and garlic and onion at a minimum. Of course I may just
>> dream up a recipe of my own. Always give them away if they suck.
>>
>>
> I suggest you stick to the brined pickles, vinegar kills the
> fermentation and adds spoilage problems. Begin simple, choose one
> basic recipe. If you need to make multiple jars then just alter the
> herbs; all garlic, all dill, combo of garlic and dill. Then just
> vary the degree of doneness... some half sour, some full sour. With
> the correct brine strength fermented pickled can keep in the fridge
> up to two years... without refrigeration they'll keep at room
> temperature up to three months.... I suggest to start out use
> refrigeration. Don't even think of using vinegar... no onions
> either. Use fresh high quality pickling spice, Penzys is the best.

I strongly suggest using the Bread and Butter pickle recipe in "Better Than
Store Bought." I increase the onion to pickle ratio. Superb.

"Paul M. Cook" ha scritto nel messaggio

I am > thinking of making a gallon of fresh pickles, not the canned and
preserved > type, just some vinegar, water and onions plus some herbs in a
jar and then
> into the fridge. How long would they last in the fridge in a tight jar?

First, they don't need to be in a fridge at all. They are usually made in a
crock, but a big jar will do. Look up a recipe for sour pickles... no
vinegar needed! They ferment. They last without refrigeration until next
summer if handled properly. Use a recipe to get the salt right and to learn
to handle the foam. I don't do this, but my mother always did, and I
remember the crock, muslin, a plate and a stone to keep them under the
brine. Good luck!

Paul M. Cook wrote:
> I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
> pounds of my cucs today and I have easily 30 more pounds on the way. I am
> thinking of making a gallon of fresh pickles, not the canned and preserved
> type, just some vinegar, water and onions plus some herbs in a jar and then
> into the fridge. How long would they last in the fridge in a tight jar?
>
> Paul
>
>
Paul, go here and do some reading.
http://www.uga.edu/nchfp/how/can6b_pickle.html

You don't need a giant pot, if you have a fairly large stock pot you can
do boiling water bath canning and cucumber pickles are ideal for that.
You can also do some reading on rec.food.preserving and get some ideas.

I don't do fermented pickles as our climate is hot enough to make them
spoil before they truly ferment.

brooklyn1 wrote:
> "Paul M. Cook" > wrote in message
> ...
>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
>> pounds of my cucs today and I have easily 30 more pounds on the way. I am
>> thinking of making a gallon of fresh pickles, not the canned and preserved
>> type, just some vinegar, water and onions plus some herbs in a jar and
>> then into the fridge. How long would they last in the fridge in a tight
>> jar?
>>
>>
>
> What's a "tight jar"?
>
> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
> salt, pickling spices, garlic, and dill.
> I put up another jar today... I do pickle spears, I can fit more in the jar.
>
>
I do the salt brine pickles, too. It even works well with green tomatoes.

My late Aunt Sarah, may she rest in peace, was an awesome cook. She
taught me to take a teaspoonful of juice from a jar of commercial
pickles and put it in my brine pickles. Whatever little creatures were
in the commercial pickling serum were supposed to help my home made
pickles pickle faster.

I put a piece of wax paper under the screw on lid of the jars. I also
let them sit on the counter in a cool spot for a few days before putting
them into the fridge.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.