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"Biff" > wrote in message
m... > (The Wolf) wrote in message >... > > Peter Aitken > wrote: > > > > > "Biff" > wrote in message > > > om... > > > > On Saturday I tried the recipe someone posted here for kosher half > > > > sours. On Tuesday, when I decided to mason jar them, the brine was > > > > still clear. The last step was to pack the pickles, boil the brine, > > > > let it cool to room temp. and top them up, lid them and store in the > > > > fridge. This morning the brine in all the jars is now cloudy. I've > > > > never made pickles without using vinegar before, is the cloudiness > > > > okay? They taste fine but I don't want to poison my friends. > > > > Biff > > > > > > I think it was a recipe I posted. > > > > Please repost and save me a trip to Google, I like to compare pickle > > recipes and tweak mine. > > Here's the recipe again. Half-sour kosher dills (sometimes called new pickles) 2 lbs small (3-4 inch) cukes preferably picking cukes. 1/3c Morton kosher salt 5 or more garlic cloves 1 large bunch fresh dill or 2 TB dried dill 1 tsp whole black peppercorns Dissolve salt in 2c boiling water and let cool. Wash the cukes and remove any blossoms. Smash the garlic cloves and remove skin. Put cukes, garlic, dill, and pepper in a glass or ceramic container. Pour brine over and add enough cold water to just cover. Use a plastic bag filled with water to weight the ingredients down so they are all immersed. Let sit at room temp for a day and then start testing. When the pickles have reached the desired sourness put the jar in the fridge. THey will keep at least a week. -- Peter Aitken Remove the crap from my email address before using. |
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