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

"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. What's with the boiling? There's no point
in it. There are still microorganisms on and in the pickles so boiling the
brine will not make them keep any longer. This kind of pickle is fresh and
not meant to keep for long. After they reach the desired level of sourness,
a week in the fridge is about all you can hope for. The pickles you have
will be fine but in the future skip the boiling.


--
Peter Aitken

Remove the crap from my email address before using.

"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. What's with the boiling? There's no point
in it. There are still microorganisms on and in the pickles so boiling the
brine will not make them keep any longer. This kind of pickle is fresh and
not meant to keep for long. After they reach the desired level of sourness,
a week in the fridge is about all you can hope for. The pickles you have
will be fine but in the future skip the boiling.


--
Peter Aitken

Remove the crap from my email address before using.

>"Peter Aitken" writes:
>
>>"Biff" wrote:
>> 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. What's with the boiling? There's no point
>in it. There are still microorganisms on and in the pickles so boiling the
>brine will not make them keep any longer. This kind of pickle is fresh and
>not meant to keep for long. After they reach the desired level of sourness,
>a week in the fridge is about all you can hope for. The pickles you have
>will be fine but in the future skip the boiling.

Properly prepared, fermented pickles will keep refrigerated for months, I've
kept some over a year... there are many recipes/methods. Some recipes do
indeed call for boiling the brine (including the jars, lids, tools, everything
but the cukes and seasonings) but cooling the brine before use. I'd like to
see Biff's entire recipe. Btw, it's not kosher to call them "kosher dills"
unless prepared under kasruth conditions... then those pickles are simply "sour
dills".... even half sours, once refrigerated fermentation slows way down,
they'll keep as half sours for many months.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Peter Aitken" writes:
>
>>"Biff" wrote:
>> 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. What's with the boiling? There's no point
>in it. There are still microorganisms on and in the pickles so boiling the
>brine will not make them keep any longer. This kind of pickle is fresh and
>not meant to keep for long. After they reach the desired level of sourness,
>a week in the fridge is about all you can hope for. The pickles you have
>will be fine but in the future skip the boiling.

Properly prepared, fermented pickles will keep refrigerated for months, I've
kept some over a year... there are many recipes/methods. Some recipes do
indeed call for boiling the brine (including the jars, lids, tools, everything
but the cukes and seasonings) but cooling the brine before use. I'd like to
see Biff's entire recipe. Btw, it's not kosher to call them "kosher dills"
unless prepared under kasruth conditions... then those pickles are simply "sour
dills".... even half sours, once refrigerated fermentation slows way down,
they'll keep as half sours for many months.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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.



What's with the boiling? There's no point
> in it. There are still microorganisms on and in the pickles so boiling the
> brine will not make them keep any longer. This kind of pickle is fresh and
> not meant to keep for long. After they reach the desired level of sourness,
> a week in the fridge is about all you can hope for. The pickles you have
> will be fine but in the future skip the boiling.

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.



What's with the boiling? There's no point
> in it. There are still microorganisms on and in the pickles so boiling the
> brine will not make them keep any longer. This kind of pickle is fresh and
> not meant to keep for long. After they reach the desired level of sourness,
> a week in the fridge is about all you can hope for. The pickles you have
> will be fine but in the future skip the boiling.

(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.
>
> I must have mixed up two recipes, anyway they taste great! But they will not keep as long as my Mom's which were only opened for Thanksgiving and Christmas.
Thankyou for your help,
Biff
,
>
> What's with the boiling? There's no point
> > in it. There are still microorganisms on and in the pickles so boiling the
> > brine will not make them keep any longer. This kind of pickle is fresh and
> > not meant to keep for long. After they reach the desired level of sourness,
> > a week in the fridge is about all you can hope for. The pickles you have
> > will be fine but in the future skip the boiling.

(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.
>
> I must have mixed up two recipes, anyway they taste great! But they will not keep as long as my Mom's which were only opened for Thanksgiving and Christmas.
Thankyou for your help,
Biff
,
>
> What's with the boiling? There's no point
> > in it. There are still microorganisms on and in the pickles so boiling the
> > brine will not make them keep any longer. This kind of pickle is fresh and
> > not meant to keep for long. After they reach the desired level of sourness,
> > a week in the fridge is about all you can hope for. The pickles you have
> > will be fine but in the future skip the boiling.

(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.
>
>
>
> What's with the boiling? There's no point
> > in it. There are still microorganisms on and in the pickles so boiling the
> > brine will not make them keep any longer. This kind of pickle is fresh and
> > not meant to keep for long. After they reach the desired level of sourness,
> > a week in the fridge is about all you can hope for. The pickles you have
> > will be fine but in the future skip the boiling.

I thought the boiling was weird, I think I used the last step from a
totally different recipe, I printed out about five and may have
shuffled the pages. Anyhow, I am looking for my Mom's cookbook for
"Presbyterian Dills" that are made with apple vinegar and will keep
for six months. However all my friends that have tasted these are
really impressed that they have so much flavour and crunch.
I have eight empty jars left, I think it's going to be peaches in
brandy (fail proof but expensive) or chilie sauce, our peaches are
very fine this summer, but our local tomatoes are not ripening due to
the unseasonal coolness which could change overnight I hope.
Much thanks for your input,
Biff

(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.
>
>
>
> What's with the boiling? There's no point
> > in it. There are still microorganisms on and in the pickles so boiling the
> > brine will not make them keep any longer. This kind of pickle is fresh and
> > not meant to keep for long. After they reach the desired level of sourness,
> > a week in the fridge is about all you can hope for. The pickles you have
> > will be fine but in the future skip the boiling.

I thought the boiling was weird, I think I used the last step from a
totally different recipe, I printed out about five and may have
shuffled the pages. Anyhow, I am looking for my Mom's cookbook for
"Presbyterian Dills" that are made with apple vinegar and will keep
for six months. However all my friends that have tasted these are
really impressed that they have so much flavour and crunch.
I have eight empty jars left, I think it's going to be peaches in
brandy (fail proof but expensive) or chilie sauce, our peaches are
very fine this summer, but our local tomatoes are not ripening due to
the unseasonal coolness which could change overnight I hope.
Much thanks for your input,
Biff

"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.

"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.