I need some to make pickles. I just know it's going to
be a hassle finding them in the store. My question is this,
are they sold in liquid like capers, and can I expect to find
them with the rest of the spices?

Thanks.

nancy

Look in the produce department for fresh dill weed, which I think
would be better. Otherwise, it would be with the rest of the spices.

"merryb" > wrote

> Look in the produce department for fresh dill weed, which I think
> would be better. Otherwise, it would be with the rest of the spices.

Actually, I bought dill weed thinking I might have to
substitute. Thanks.

nancy

"Michael "Dog3" Lonergan" > wrote
> "Nancy Young" > dropped this turd

>> I need some to make pickles. I just know it's going to
>> be a hassle finding them in the store. My question is this,
>> are they sold in liquid like capers, and can I expect to find
>> them with the rest of the spices?

> If you can't find it locally in the supermarkets etc. you might try the
> local Penzeys if you have one close. They also sell it online.
>
> Just head on over to penzeys.com, click search, type in dill seed and
> you'll find several sizes to choose from.

Thanks, Michael, but I was hoping to make them today or tomorrow.
I picked up the kirbys, too. And the vinegar.

nancy

> Actually, I bought dill weed thinking I might have to
> substitute. Thanks.

That's always what my mom used. Maybe you could get a little more info
from the preserving group. My mom would also add a dried red pepper to
a few jars for shits and giggles. And lots of garlic, too!

On Jul 6, 8:39 am, "Nancy Young" > wrote:
> "Michael "Dog3" Lonergan" > wrote
>
> > "Nancy Young" > dropped this turd
> >> I need some to make pickles. I just know it's going to
> >> be a hassle finding them in the store. My question is this,
> >> are they sold in liquid like capers, and can I expect to find
> >> them with the rest of the spices?
> > If you can't find it locally in the supermarkets etc. you might try the
> > local Penzeys if you have one close. They also sell it online.
>
> > Just head on over to penzeys.com, click search, type in dill seed and
> > you'll find several sizes to choose from.
>
> Thanks, Michael, but I was hoping to make them today or tomorrow.
> I picked up the kirbys, too. And the vinegar.
>
> nancy

Bah! Vinegar has no place in pickles!

b.

merryb wrote:
>
> Look in the produce department for fresh dill weed, which I think
> would be better. Otherwise, it would be with the rest of the spices.

Whether fresh dill weed or dill seed would be better is debatable (same
plant after all), but if you do substitute you will have to make
significant adjustments to the quantity as dill seed is a lot stronger
than dill weed. Realize that dill seed is a different thing, not just a
dried version of something that would be better fresh.

Pete C.

merryb wrote:
>
> > Actually, I bought dill weed thinking I might have to
> > substitute. Thanks.
>
> That's always what my mom used. Maybe you could get a little more info
> from the preserving group. My mom would also add a dried red pepper to
> a few jars for shits and giggles. And lots of garlic, too!

I lucked out a few years back when a friend made a batch of dill pickles
with lots of garlic and some hot peppers. She didn't like them because she
thought they were too hot. I loved them, so she gave them to me. I only
tried making dill pickles once and they were a disaster, so I didn't bother
doing them again. I save my canning efforts for successful ventures.

On Jul 6, 11:39?am, "Nancy Young" > wrote:
> "Michael "Dog3" Lonergan" > wrote
>
> > "Nancy Young" > dropped this turd
> >> I need some to make pickles. I just know it's going to
> >> be a hassle finding them in the store. My question is this,
> >> are they sold in liquid like capers, and can I expect to find
> >> them with the rest of the spices?
> > If you can't find it locally in the supermarkets etc. you might try the
> > local Penzeys if you have one close. They also sell it online.
>
> > Just head on over to penzeys.com, click search, type in dill seed and
> > you'll find several sizes to choose from.
>
> Thanks, Michael, but I was hoping to make them today or tomorrow.
> I picked up the kirbys, too. And the vinegar.

Dill pickles use dill weed, not dill seeds. If you can't find fresh
dill weed used dried dill weed... I suppose you can use dill seed in a
pinch but it's not the same flavor, not even close. And good pickles
are fermented, in brine, not vinegar.

Sheldon

In article >,
"Nancy Young" > wrote:

> I need some to make pickles. I just know it's going to
> be a hassle finding them in the store. My question is this,
> are they sold in liquid like capers, and can I expect to find
> them with the rest of the spices?
>
> Thanks.
>
> nancy

Dry. With the spices. :-)
--
Peace, Om

Remove _ to validate e-mails.

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

"Nancy Young" > wrote in
:

>
> "Michael "Dog3" Lonergan" > wrote
>> "Nancy Young" > dropped this turd
>
>>> I need some to make pickles. I just know it's going to
>>> be a hassle finding them in the store. My question is this,
>>> are they sold in liquid like capers, and can I expect to find
>>> them with the rest of the spices?
>
>> If you can't find it locally in the supermarkets etc. you might try
the
>> local Penzeys if you have one close. They also sell it online.
>>
>> Just head on over to penzeys.com, click search, type in dill seed and
>> you'll find several sizes to choose from.
>
> Thanks, Michael, but I was hoping to make them today or tomorrow.
> I picked up the kirbys, too. And the vinegar.
>
> nancy
>
>
>

Dill weed is better than seeds for pickels... a frond or two in the jar
with a clove or three of garlic, and some peppercorns...optional is the
crushed red pepper.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Abe" > wrote

> >I need some to make pickles. I just know it's going to
>>be a hassle finding them in the store. My question is this,
>>are they sold in liquid like capers, and can I expect to find
>>them with the rest of the spices?
>>
> It's in the spice aile.

Thanks, Abe. My store is a master at hiding stuff, I'll be
looking later today.

nancy

Nancy Young wrote:
> "merryb" > wrote
>
>> Look in the produce department for fresh dill weed, which I think
>> would be better. Otherwise, it would be with the rest of the spices.
>
> Actually, I bought dill weed thinking I might have to
> substitute. Thanks.
>
> nancy
>
>
Dill weed is the traditional thing to use in dill pickles.

Sheldon wrote:
> On Jul 6, 11:39?am, "Nancy Young" > wrote:
>> "Michael "Dog3" Lonergan" > wrote
>>
>>> "Nancy Young" > dropped this turd
>>>> I need some to make pickles. I just know it's going to
>>>> be a hassle finding them in the store. My question is this,
>>>> are they sold in liquid like capers, and can I expect to find
>>>> them with the rest of the spices?
>>> If you can't find it locally in the supermarkets etc. you might try the
>>> local Penzeys if you have one close. They also sell it online.
>>> Just head on over to penzeys.com, click search, type in dill seed and
>>> you'll find several sizes to choose from.
>> Thanks, Michael, but I was hoping to make them today or tomorrow.
>> I picked up the kirbys, too. And the vinegar.
>
> Dill pickles use dill weed, not dill seeds. If you can't find fresh
> dill weed used dried dill weed... I suppose you can use dill seed in a
> pinch but it's not the same flavor, not even close. And good pickles
> are fermented, in brine, not vinegar.
>
> Sheldon
>


When do you pick your dill? Mine is blooming now; I've been cutting the
heads (with the stems down to where it branches) as soon as the seeds
develop, and putting them in the freezer to wait for the cukes.

From many years ago when I made dill pickles, I don't remember the dill
branching like this, and it seems like it had a lot more leaves. This
dill has very few leaves.

Bob

Okay. I did go to the store and found a small container of
dill seed. Not only wasn't it what I thought, but it was 5 bucks.
I decided I could make do with the fresh dill I bought.

This is the recipe that inspired me. I'll try different recipes
in the future if I'm not totally demoralized by this experience.

Dill Pickle Spears

4 to 6 kirby cucumbers, quartered lengthwise
1 cup white wine vinegar
3/4 cup sugar
3 tablespoons coarse salt
1 teaspoon dill weed
2 garlic cloves, peeled and smashed

Place cucumbers in medium bowl.
In a medium saucepan, combine rest of ingredients with 2 cups water.
Bring to a boil, stirring until sugar and salt dissolve; pour over
cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate
until cool, about 2 hours.
Transfer to an airtight container, refrigerate up to 2 weeks.
(this last instruction made me laugh)
To serve, remove from liquid.

I'll report back. Thanks, everyone, for the advice. I saw great
ideas to try next time.

nancy

> Bullshit, as usual. While you will see recipes calling for weed,
> All the respectable major manufacturers and most home canners use
> dill seed.

In all the store bought ones I've seen, none had a sprig of dill in
them. I don't know about home canned , tho.

In article >,
says...
> Okay. I did go to the store and found a small container of
> dill seed. Not only wasn't it what I thought, but it was 5 bucks.
> I decided I could make do with the fresh dill I bought.
>
> This is the recipe that inspired me. I'll try different recipes
> in the future if I'm not totally demoralized by this experience.
>
> Dill Pickle Spears
>
> 4 to 6 kirby cucumbers, quartered lengthwise
> 1 cup white wine vinegar
> 3/4 cup sugar
> 3 tablespoons coarse salt
> 1 teaspoon dill weed
> 2 garlic cloves, peeled and smashed
>
> Place cucumbers in medium bowl.
> In a medium saucepan, combine rest of ingredients with 2 cups water.
> Bring to a boil, stirring until sugar and salt dissolve; pour over
> cucumbers.
> Use a small plate to submerge cucumbers in liquid. Refrigerate
> until cool, about 2 hours.
> Transfer to an airtight container, refrigerate up to 2 weeks.
> (this last instruction made me laugh)
> To serve, remove from liquid.
>
> I'll report back. Thanks, everyone, for the advice. I saw great
> ideas to try next time.
>

I think that dill pickles are much better if you do not add any vinegar
or sugar. After all, they are not meant to be sweet and the sourness
should be gentle. Let nature do it! Here's a recipe for kosher dills
that has never failed me. It's from How to Cook Everything.

2 lbs small pickling (Kirby) cukes, washed.
1/3c kosher salt
1c boiling water
5 or more cloves of garlic, peeled and smashed
1 large bunch of fresh dill
1 TB coriander seeds (optional)

Dissolve the salt in the water. Cool. Put the cukes in a jar or bowl
with the other ingredients. Pour over the salt water and enough cold
water to cover. Put a weighted plate on top to keep the cukes submerged.
Let sit at room temp.

In a day or so you'll have mild "new" pickles. In another day they will
be a bit stronger. Put in the fridge when they are to your liking.

--
Peter Aitken

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. Recipes often specify dill seed
because they assume that fresh dill weed is not available. If what
folks want is the type and flavor of store bought jarred dill pickles
than it is very stupid to make ones own, just buy the Major
Manufacturer's crap you will find on the stupidmarket shelf.

Dill seeds are typically used for baked goods, such as in bread... are
yoose ready... here comes the instructions for sqwertz' dill dough.

Ahahahahahahahahahaha. . . .

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.

Bob

"Peter A" > wrote

> In a day or so you'll have mild "new" pickles. In another day they will
> be a bit stronger. Put in the fridge when they are to your liking.

Okey doke, I made both. Thanks for the recipe.

nancy

"Nancy Young" > wrote:
> Okay. I did go to the store and found a small container of
> dill seed. Not only wasn't it what I thought, but it was 5 bucks.
> I decided I could make do with the fresh dill I bought.
>
> This is the recipe that inspired me. I'll try different recipes
> in the future if I'm not totally demoralized by this experience.
>
> Dill Pickle Spears
>
> 4 to 6 kirby cucumbers, quartered lengthwise
> 1 cup white wine vinegar
> 3/4 cup sugar
> 3 tablespoons coarse salt
> 1 teaspoon dill weed
> 2 garlic cloves, peeled and smashed
>
> Place cucumbers in medium bowl.
> In a medium saucepan, combine rest of ingredients with 2 cups water.
> Bring to a boil, stirring until sugar and salt dissolve; pour over
> cucumbers.
> Use a small plate to submerge cucumbers in liquid. Refrigerate
> until cool, about 2 hours.
> Transfer to an airtight container, refrigerate up to 2 weeks.
> (this last instruction made me laugh)
> To serve, remove from liquid.
>
> I'll report back. Thanks, everyone, for the advice. I saw great
> ideas to try next time.
>
> nancy

That's a recipe for the kind of pickles McD's puts on their burgers.
If what you want are *cooked* pickles you are far better off just
buying them in big jars off the stupidmarket shelf. If you are going
to spend good money on good ingredients and all that time then you are
much better off preparing *fermented* pickles. I don't know where you
shop but you can buy a whole pound of dill seed for $6.20 from
Penzeys... enough for the rest of your life with most left for three
more generations.

Dill seed is cheap... those afflicted with chronic cheap *******
disease typically sub seed for weed in many recipes... not only is
seed cheap, it's very convenient for the cheapos, it lasts forever.

Penzey's dill weed costs $10/half pound. Dill weed is far more
desirable... fresh is best but dried works okay too. Dill seed
imparts the sweet mellow dill weed flavor like celery seed imparts the
refreshing hearts of celery flavor... they don't. Using dill seed
just wastes your nice pickling cukes. Norwegians use a lot dill seed
for baking and in shell fish boil.

Sheldon

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.

nancy

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

Bad pickles What did you do differently to each one? One looks like
it was cooked or ? Hope they come out delicious!

"merryb" > wrote

>> Here are my two types of pickles, sitting in the refrigerator
>> for a time out to think about what they did.
>
> Bad pickles What did you do differently to each one? One looks like
> it was cooked or ? Hope they come out delicious!

Thanks! I made one type using the recipe I posted (with the
vinegar) and the other using Peter A's recipe with the salt.

nancy

On Jul 6, 11:20 am, "Nancy Young" > wrote:
> I need some to make pickles. I just know it's going to
> be a hassle finding them in the store. My question is this,
> are they sold in liquid like capers, and can I expect to find
> them with the rest of the spices?
>
> Thanks.
>
> nancy

You can probably find a jar of McCormicks or Durkee or similar branded
Dill Seed in the section with the glass jars of spices at the local
supermarket. If you don't want the full jar, try a health food store
(WHole Foods or Wild Oats type of place) and see if they sell spices
in bulk. Then buy what you need.

Is there an Indian (as in India, not Native American) market near
where you live? they often sell spices in bulk.

Dill seeds are sold dry, like caraway seed, cumin, etc.

I wouldn't use dill weed in pickles. It will go mushy on you in the
jar, for one thing. Plus, it's just nowhere near as strong, the
flavor will dilute too much in the liquid. Stick with the Recipe.

On Jul 6, 7:59?pm, "Nancy Young" > wrote:
> "merryb" > wrote
>
> >> Here are my two types of pickles, sitting in the refrigerator
> >> for a time out to think about what they did.
>
> > Bad pickles What did you do differently to each one? One looks like
> > it was cooked or ? Hope they come out delicious!
>
> Thanks! I made one type using the recipe I posted (with the
> vinegar) and the other using Peter A's recipe with the salt.
>
> nancy

The jar on the bottom is the brined pickles, the nasty looking one on
top is cooked.

If the brined pickles were just prepared they shouldn't be
refrigerated for a few days, they need to ferment at room temperature.

Sheldon

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.

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.
>
>

Real pickles are alive and well in NYC. There are multiple places that
make real fermented pickles.

http://www.gusspickle.com/

http://www.nycpickleguys.com/

http://picklelicious.com

M & I International (the big Russian food store in Brighton) makes real
pickles on site.

We have a local deli that used to make them but now gets them wholesale
from Guss's pickle.

On Jul 7, 9:11?am, George > 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.
>
> Real pickles are alive and well in NYC. There are multiple places that
> make real fermented pickles.
>
> http://www.gusspickle.com/
>
> http://www.nycpickleguys.com/
>
> http://picklelicious.com
>
> M & I International (the big Russian food store in Brighton) makes real
> pickles on site.
>
> We have a local deli that used to make them but now gets them wholesale
> from Guss's pickle

All delis in NYC used to make their own. Now they buy from suppliers
like those you mentioned. If you look at their pictures you will
clearly see that they are made in plastic barrels, not wood... and
they take plenty of shortcuts, with chemicals and using minced bottled
garlic (just not the same flavor of whole heads). They are not nearly
the same product as those from years past that were made in wooden
barrels. Making fermented pickles in wooden barrels (kraut, and sour
tomatoes too) was dirty messy business, the board of health shut them
down and so now they need to use plastic... the delis had huge wooden
barrels lined up too, people picked their pickle from the pungent
brine with their hands, they would dip out a paper cup of brine to
drink, but no more, those days are gone forever... It's just not the
real deal anymore. You can buy fermented pickles in jars from the
stupidmarket refrigerator case, but those were made in plastic tubs
too. You can still buy the wooden barrels... if you love pickles your
house will develop the aroma of the finast perfume, but most folks
will shun you like the plague. You will also need a walk-in cooler to
store the barrels of pickles.

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?

Bob

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