Or, Peeyuu fooey, a Desperate Call for Discussion.
Well, them pickles didn't turn out so good. Here's the ingredients
and the diary, help me see where I went wrong. Recipe adapted
from the Joy of Pickling.
TIA,
Edrena
2 pounds (2 quarts) 4 inch cucumbers
6 tablespoons pickle salt
2 quarts water
2 bay leaves
½ teaspoon whole coriander
½ teaspoon whole peppercorns
1 dried Japenese pepper
1 clove garlic sliced
Rinsed cukes, trimmed off ends, pricked with fork. Mix salt &
water completely. Put spices in pickle crock, add cukes, pour
room temp water over. Decidedly unvigorous bubbling slowed
down after 3 days. Kitchen nicely 65-70F here in the winter.
Nice pickle smell. Skimmed daily. Stirred a couple times.
Became cloudy, lots of white sediment (according to JOP,
this is yeasts, but not necessarily a bad thing). By 7-8th day,
developed pickly sweat socks smell, which was not necessarily
awful, but wasn’t getting any better. By 14th day, fixing
Thanksgiving food on Wednesday, decided to chuck the whole
mess. Pickles were still firm, not slimy or goopy or patchy;
good color throughout. But that smell. I did not taste them.
I didn’t even chuck them in the composter.

The Joneses wrote:
>
> Or, Peeyuu fooey, a Desperate Call for Discussion.
> Well, them pickles didn't turn out so good. Here's the ingredients
> and the diary, help me see where I went wrong. Recipe adapted
> from the Joy of Pickling.
> TIA,
> Edrena
> 2 pounds (2 quarts) 4 inch cucumbers
> 6 tablespoons pickle salt
> 2 quarts water


I would/could leave these 2 out
> 2 bay leaves
> ½ teaspoon whole coriander

and just add 1-2 T pickling spice instead

wheres the vinegar????



> ½ teaspoon whole peppercorns
> 1 dried Japenese pepper
> 1 clove garlic sliced


> Rinsed cukes, trimmed off ends, pricked with fork. Mix salt &
> water completely. Put spices in pickle crock, add cukes, pour
> room temp water over. Decidedly unvigorous bubbling slowed
> down after 3 days. Kitchen nicely 65-70F here in the winter.
> Nice pickle smell. Skimmed daily. Stirred a couple times.
> Became cloudy, lots of white sediment (according to JOP,
> this is yeasts, but not necessarily a bad thing). By 7-8th day,
> developed pickly sweat socks smell, which was not necessarily
> awful, but wasn’t getting any better. By 14th day, fixing
> Thanksgiving food on Wednesday, decided to chuck the whole
> mess. Pickles were still firm, not slimy or goopy or patchy;
> good color throughout. But that smell. I did not taste them.
> I didn’t even chuck them in the composter.


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The Joneses wrote:
>
> Or, Peeyuu fooey, a Desperate Call for Discussion.
> Well, them pickles didn't turn out so good. Here's the ingredients
> and the diary, help me see where I went wrong. Recipe adapted
> from the Joy of Pickling.
> TIA,
> Edrena
> 2 pounds (2 quarts) 4 inch cucumbers
> 6 tablespoons pickle salt
> 2 quarts water

Don't know about the rest, but I'd up the salt by two tablespoons.

1 tablespoon:1 cup of water

2 quarts = 8 cups

8 tbsps. salt.

B/

Brian Mailman wrote:

> The Joneses wrote:
> > Or, Peeyuu fooey, a Desperate Call for Discussion.
> > Well, them pickles didn't turn out so good. Here's the ingredients
> > and the diary, help me see where I went wrong. Recipe adapted
> > from the Joy of Pickling.
> > 2 pounds (2 quarts) 4 inch cucumbers
> > 6 tablespoons pickle salt
> > 2 quarts water
>
> Don't know about the rest, but I'd up the salt by two tablespoons.
> 1 tablespoon:1 cup of water
>
> 2 quarts = 8 cups
> 8 tbsps. salt.
> B/

Well fellas, maybe y'all both are right. According to JOP, my saline
solution was at the 5% range which was the lowest safe range for
fermentaion. Some of the other recipes did include a cup or so of
vinegar, and that might be to the wise too. Course I coulda followed
a direction exactly, but that wouldna be inny fun.
Edrena

What you made is called fermented dill pickles which does not require
vinegar . I make this all the time . The only mistake you made is that
you should never stir or shake it,but do remove any skin forming on top
and it is always ready to eat after 4 or 5 days at which time you put it
in the fridge to stop further fermentation . It should last a few
months.

Andy Petro wrote:

> What you made is called fermented dill pickles which does not require
> vinegar . I make this all the time . The only mistake you made is that
> you should never stir or shake it,but do remove any skin forming on top
> and it is always ready to eat after 4 or 5 days at which time you put it
> in the fridge to stop further fermentation . It should last a few
> months.

Some of the other recipes called for a 3 week fermentation period, after
which one could BWB can for longer keeping. Have you tried that?
Edrena

The Joneses wrote:
>
> Brian Mailman wrote:
>
> > The Joneses wrote:
> > > Or, Peeyuu fooey, a Desperate Call for Discussion.
> > > Well, them pickles didn't turn out so good. Here's the ingredients
> > > and the diary, help me see where I went wrong. Recipe adapted
> > > from the Joy of Pickling.
> > > 2 pounds (2 quarts) 4 inch cucumbers
> > > 6 tablespoons pickle salt
> > > 2 quarts water
> >
> > Don't know about the rest, but I'd up the salt by two tablespoons.
> > 1 tablespoon:1 cup of water
> >
> > 2 quarts = 8 cups
> > 8 tbsps. salt.

> Well fellas, maybe y'all both are right.

Being right didn't work out any too well for Cassandra...

> Course I coulda followed a direction exactly, but that wouldna be inny fun.

My SIL once said, after another spectacular failure, "You think it would
have turned out differently if we'd followed the directions?"

B/