MEMBER RECIPE
Brine Pickles Recipe
By Mr Cukie
Difficulty: Easy |
Brine Cuke Pickles are easy to make.
1 large clean jar
1/2 tsp black pepper
1 tsp granulated garlic
1 tsp mustard seed
1/2 tsp dill seed
1 bay leaf
1/4 tsp hot pepper flakes
INGREDIENTS
- 3 Qts Water
- 6 Tbsp Plain Salt (Make sure it is NOT iodized) or Pickling Salt
- 4 Cukes sliced into spears
INSTRUCTIONS
- After sliciing cukes place them in a large jar
Boil water in pot and add all of the spices and salt
Let stand for 5 to 10 minutes or until warm (not hot)
Slowly pour over cukes making sure all of the herbs and spices are in the jar and liquid completely covers cukes
cover loosly with lid and let stand for 2 days in warm place out of the sun. - The cukes will begin to ferment within 24 hours. If all is going well there will be small bubbles in the water.
Make sure that the cukes are covered with water at all times or you may get mold.
after two days check to see if they are sour enough. If they are place them in the refrigerator. This will slow down the pickling process.
For more sour pickles leave them out an extra day.
Remember to keep an eye on them to avoid the mold.
- DO NOT EVER TIGHTEN THE LID DURING THE PROCESS!
This can cause VERY bad bacteria to grow.
Member recipes are not tested by the CHOW food team.
This is a very poor recipe for pickles. First, you cannot make real pickles in two days. Second, I have no idea where the "real bad bacteria" fits into the equation. If you have a product that molds after two days, I would reassess the fact that you may not be up to the occasion. With a lower salt brine, tightening the cap on a plastic jug will hasten the fermentation. Never seal a glass jar as...+READ
This is a very poor recipe for pickles. First, you cannot make real pickles in two days. Second, I have no idea where the "real bad bacteria" fits into the equation. If you have a product that molds after two days, I would reassess the fact that you may not be up to the occasion. With a lower salt brine, tightening the cap on a plastic jug will hasten the fermentation. Never seal a glass jar as it could explode. But, after the curing time, if you are really afraid of 'bad bacteria', drain it and bring it to a boil and let it cool before returning it to the pickles. Also, for a true, old fashioned brine, mix enough salt to float an egg (raw and in the shell)! During the curing time, adding pickling spices, garlic and fresh dill in what ever amounts (omitting any you don't like), will give you a pickle with flavor - crushed chili seeds will give them zest! Whatever you do - don't follow this recipe as it is no good!-COLLAPSE