Pickle question
 

I bought some Mt. Olive brand bread and butter pickles awhile back. I have
bought that brand before but not sure that I bought the bread and butter
ones. I was jonahing for them so opened the jar and dished some up only to
discover that they weren't very flavorful and they were mushy.

I put them in the fridge and forgot about them until now. Tried them again.
Once chilled, they taste like they should and they have a nice crunch.

So my question is: Do pickles have to be refrigerated to taste good?

My dad said his grandma always had at least one jar of jam and bread and
butter pickles sitting on her kitchen table. If anyone was hungry between
meals, they would get a slice of bread and eat it with the jam or pickles.
No refrigerator at her house. Only an icebox and those things were never in
it.

Pickle question
 

Julie Bove wrote:
> I bought some Mt. Olive brand bread and butter pickles awhile back. I have
> bought that brand before but not sure that I bought the bread and butter
> ones. I was jonahing for them so opened the jar and dished some up only to
> discover that they weren't very flavorful and they were mushy.
>
> I put them in the fridge and forgot about them until now. Tried them again.
> Once chilled, they taste like they should and they have a nice crunch.
>
> So my question is: Do pickles have to be refrigerated to taste good?

no, naturally fermented pickles were usually
kept in large barrels at room temperature (a
cellar would be the best place, but i've heard
some places just had them on the main floor of
the store).


> My dad said his grandma always had at least one jar of jam and bread and
> butter pickles sitting on her kitchen table. If anyone was hungry between
> meals, they would get a slice of bread and eat it with the jam or pickles.
> No refrigerator at her house. Only an icebox and those things were never in
> it.

there are many ways of doing pickles so it's hard to
say what grandma did.

a naturally fermented pickle would keep quite a long
time at room temperature if no nasties got in there.
sweet pickles with all that sugar would seem like a
prime candidate for some kind of fungi or bacteria
but the lactic acid may be enough to keep anything
from going far.

what you don't know is how often that jar was rinsed
out or the pickles refreshed from some other jar.

too many details left out to know for sure...

all IMO, i'm sure there might be some older folks
here who actually saw this with their own eyeballs
instead of relying upon me and secondhand reporting...


songbird

Pickle question
 

On 7/31/2018 8:15 AM, songbird wrote:
> Julie Bove wrote:
>> I bought some Mt. Olive brand bread and butter pickles awhile back. I have
>> bought that brand before but not sure that I bought the bread and butter
>> ones. I was jonahing for them so opened the jar and dished some up only to
>> discover that they weren't very flavorful and they were mushy.
>>
>> I put them in the fridge and forgot about them until now. Tried them again.
>> Once chilled, they taste like they should and they have a nice crunch.
>>
>> So my question is: Do pickles have to be refrigerated to taste good?
> no, naturally fermented pickles were usually
> kept in large barrels at room temperature (a
> cellar would be the best place, but i've heard
> some places just had them on the main floor of
> the store).
>
>
>> My dad said his grandma always had at least one jar of jam and bread and
>> butter pickles sitting on her kitchen table. If anyone was hungry between
>> meals, they would get a slice of bread and eat it with the jam or pickles.
>> No refrigerator at her house. Only an icebox and those things were never in
>> it.
> there are many ways of doing pickles so it's hard to
> say what grandma did.
>
> a naturally fermented pickle would keep quite a long
> time at room temperature if no nasties got in there.
> sweet pickles with all that sugar would seem like a
> prime candidate for some kind of fungi or bacteria
> but the lactic acid may be enough to keep anything
> from going far.
>
> what you don't know is how often that jar was rinsed
> out or the pickles refreshed from some other jar.
>
> too many details left out to know for sure...
>
> all IMO, i'm sure there might be some older folks
> here who actually saw this with their own eyeballs
> instead of relying upon me and secondhand reporting...
>
>
> songbird

Back when I liked to hang out in pool halls/beer joints there was always
a gallon jar of pickled eggs sitting either on the back bar or the bar .
Sausages and dill pickles too , and none of it was refrigerated as far
as I know .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

Pickle question
 

On 7/31/2018 8:15 AM, songbird wrote:
> Julie Bove wrote:
>> I bought some Mt. Olive brand bread and butter pickles awhile back. I have
>> bought that brand before but not sure that I bought the bread and butter
>> ones. I was jonahing for them so opened the jar and dished some up only to
>> discover that they weren't very flavorful and they were mushy.
>>
>> I put them in the fridge and forgot about them until now. Tried them again.
>> Once chilled, they taste like they should and they have a nice crunch.
>>
>> So my question is: Do pickles have to be refrigerated to taste good?

Depends what type. These jarred from the market in vinegar are
processed by cooking. They will be more crisp when refrigerated

> no, naturally fermented pickles were usually
> kept in large barrels at room temperature (a
> cellar would be the best place, but i've heard
> some places just had them on the main floor of
> the store).

Naturally fermented pickles are left at room temperature until the
desired level of sour is reached, then they should be refrigerated or
they will slowly become softer and softer. Those fermented pickles
sold at stores typically are all sold within a week or so and
meanwhile another batch has been started.

I grow my own pickling cukes and put up perhaps five gallons to
ferment... I do garlic dills. Some I give away. I like fermented
pickles best when "Half Sour", and very crisp, they will keep in the
fridge for up to a year but mine never last nearly that long, they're
eatyed to fast.
I also do fermented sour green tomatoes with the last of the tomato
crop.
For pickling I plant Kirbys, I eat a lot unpickled as well, quartered
and sprinkled with a bit of kosher salt, I eat a lot in salads too.
It's difficult to find freshly harvested pickling cukes at market,
those were probably picked 2-3 weeks ago and they do not make for
crisp pickles. For a reliable supply it behooves to grow one's own.
Even those at farm stands are not picked that day. they can be
several days old.
We also grow salad cukes, those have a tougher skin so really need
peeling and with the skins on they are a very poor choice for pickling
by any method. Salad cukes at market are almost always waxed so
cannot be pickled. We pick all our cukes small (3-4 inches),
practically seedless.

Pickle question
 

On 7/31/2018 11:32 AM, wrote:
> We also grow salad cukes, those have a tougher skin so really need
> peeling.
>
Those are the ones Kathy chooses to cram up her wide ass.

Pickle question
 

"Terry Coombs" wrote in message ...

On 7/31/2018 8:15 AM, songbird wrote:
> Julie Bove wrote:
>> I bought some Mt. Olive brand bread and butter pickles awhile back. I
>> have
>> bought that brand before but not sure that I bought the bread and butter
>> ones. I was jonahing for them so opened the jar and dished some up only
>> to
>> discover that they weren't very flavorful and they were mushy.
>>
>> I put them in the fridge and forgot about them until now. Tried them
>> again.
>> Once chilled, they taste like they should and they have a nice crunch.
>>
>> So my question is: Do pickles have to be refrigerated to taste good?
> no, naturally fermented pickles were usually
> kept in large barrels at room temperature (a
> cellar would be the best place, but i've heard
> some places just had them on the main floor of
> the store).
>
>
>> My dad said his grandma always had at least one jar of jam and bread and
>> butter pickles sitting on her kitchen table. If anyone was hungry between
>> meals, they would get a slice of bread and eat it with the jam or
>> pickles.
>> No refrigerator at her house. Only an icebox and those things were never
>> in
>> it.
> there are many ways of doing pickles so it's hard to
> say what grandma did.
>
> a naturally fermented pickle would keep quite a long
> time at room temperature if no nasties got in there.
> sweet pickles with all that sugar would seem like a
> prime candidate for some kind of fungi or bacteria
> but the lactic acid may be enough to keep anything
> from going far.
>
> what you don't know is how often that jar was rinsed
> out or the pickles refreshed from some other jar.
>
> too many details left out to know for sure...
>
> all IMO, i'm sure there might be some older folks
> here who actually saw this with their own eyeballs
> instead of relying upon me and secondhand reporting...
>
>
> songbird

Back when I liked to hang out in pool halls/beer joints there was always
a gallon jar of pickled eggs sitting either on the back bar or the bar .
Sausages and dill pickles too , and none of it was refrigerated as far
as I know .

Snag

==

They used to be on pub bars in the UK. I don't know about now. It is years
since I was in one:))

But no, pickled eggs don't need to be cold:)

Pickle question
 

"l not -l" wrote in message ...


On 31-Jul-2018, songbird > wrote:

> Julie Bove wrote:
> > I bought some Mt. Olive brand bread and butter pickles awhile back. I
> > have
> > bought that brand before but not sure that I bought the bread and butter
> >
> > ones. I was jonahing for them so opened the jar and dished some up only
> > to
> > discover that they weren't very flavorful and they were mushy.
> >
> > I put them in the fridge and forgot about them until now. Tried them
> > again.
> > Once chilled, they taste like they should and they have a nice crunch.
> >
> > So my question is: Do pickles have to be refrigerated to taste good?
>
> no, naturally fermented pickles were usually
> kept in large barrels at room temperature (a
> cellar would be the best place, but i've heard
> some places just had them on the main floor of
> the store).
>
>
> > My dad said his grandma always had at least one jar of jam and bread and
> >
> > butter pickles sitting on her kitchen table. If anyone was hungry
> > between
> > meals, they would get a slice of bread and eat it with the jam or
> > pickles.
> > No refrigerator at her house. Only an icebox and those things were never
> > in
> > it.
>
> there are many ways of doing pickles so it's hard to
> say what grandma did.
>
> a naturally fermented pickle would keep quite a long
> time at room temperature if no nasties got in there.
> sweet pickles with all that sugar would seem like a
> prime candidate for some kind of fungi or bacteria
> but the lactic acid may be enough to keep anything
> from going far.
>
> what you don't know is how often that jar was rinsed
> out or the pickles refreshed from some other jar.
>
> too many details left out to know for sure...
>
> all IMO, i'm sure there might be some older folks
> here who actually saw this with their own eyeballs
> instead of relying upon me and secondhand reporting...

IME, grandparents were less picky about food than we are today, primarily
because it was not so plentiful and cheap. A tomato with a spot of rotten
gets tossed today, my grandmothers would have cut it out and used the good
parts. An ugly or smallish piece of fruit or vegetable won't show up in the
supermarket today, my grandmothers woiuldn't have cared. A mushy pickle may
get complained about today; my grandmothers would have just been happy to
have a pickle.

==

People were much less wasteful than we are now. Perhaps they just didn't
have money to throw around.


Our overly picky (by past standards) account for a very large part of the
food waste that occurs today. I first starting giving thought to this when
I started shopping at a large international grocer in my community. In
addition to the more exotic (compared to regular supermarket) items, they
stock common place produce items at 1/3 to 1/2 supermarket prices. They can
do this because their mostly immigrant shoppers are less picky. Smallish or
blemished produce is not a problem for their shoppers and given supermarkets
won't carry them, the international grocer gets them at a bargain price.

--
Change cujo to juno to make a valid email address.

"When caught between two evils, I generally like to take the one I never
tried." - Mae West

Pickle question
 

On Tuesday, July 31, 2018 at 9:53:42 AM UTC-5, Terry Coombs wrote:
>
> Back when I liked to hang out in pool halls/beer joints there was always
> a gallon jar of pickled eggs sitting either on the back bar or the bar .
> Sausages and dill pickles too , and none of it was refrigerated as far
> as I know .
>
>
Many curb markets around here have the gallon or larger size jars of
pickles and eggs on their counters. I haven't seen any sausages,
though.

Pickle question
 

> wrote in message
...
> On 7/31/2018 8:15 AM, songbird wrote:
>> Julie Bove wrote:
>>> I bought some Mt. Olive brand bread and butter pickles awhile back. I
>>> have
>>> bought that brand before but not sure that I bought the bread and butter
>>> ones. I was jonahing for them so opened the jar and dished some up only
>>> to
>>> discover that they weren't very flavorful and they were mushy.
>>>
>>> I put them in the fridge and forgot about them until now. Tried them
>>> again.
>>> Once chilled, they taste like they should and they have a nice crunch.
>>>
>>> So my question is: Do pickles have to be refrigerated to taste good?
>
> Depends what type. These jarred from the market in vinegar are
> processed by cooking. They will be more crisp when refrigerated
>
>> no, naturally fermented pickles were usually
>> kept in large barrels at room temperature (a
>> cellar would be the best place, but i've heard
>> some places just had them on the main floor of
>> the store).
>
> Naturally fermented pickles are left at room temperature until the
> desired level of sour is reached, then they should be refrigerated or
> they will slowly become softer and softer. Those fermented pickles
> sold at stores typically are all sold within a week or so and
> meanwhile another batch has been started.
>
> I grow my own pickling cukes and put up perhaps five gallons to
> ferment... I do garlic dills. Some I give away. I like fermented
> pickles best when "Half Sour", and very crisp, they will keep in the
> fridge for up to a year but mine never last nearly that long, they're
> eatyed to fast.
> I also do fermented sour green tomatoes with the last of the tomato
> crop.
> For pickling I plant Kirbys, I eat a lot unpickled as well, quartered
> and sprinkled with a bit of kosher salt, I eat a lot in salads too.
> It's difficult to find freshly harvested pickling cukes at market,
> those were probably picked 2-3 weeks ago and they do not make for
> crisp pickles. For a reliable supply it behooves to grow one's own.
> Even those at farm stands are not picked that day. they can be
> several days old.
> We also grow salad cukes, those have a tougher skin so really need
> peeling and with the skins on they are a very poor choice for pickling
> by any method. Salad cukes at market are almost always waxed so
> cannot be pickled. We pick all our cukes small (3-4 inches),
> practically seedless.

Thanks.

Pickle question
 

"l not -l" > wrote in message
...
>
> On 31-Jul-2018, songbird > wrote:
>
>> Julie Bove wrote:
>> > I bought some Mt. Olive brand bread and butter pickles awhile back. I
>> > have
>> > bought that brand before but not sure that I bought the bread and
>> > butter
>> >
>> > ones. I was jonahing for them so opened the jar and dished some up only
>> > to
>> > discover that they weren't very flavorful and they were mushy.
>> >
>> > I put them in the fridge and forgot about them until now. Tried them
>> > again.
>> > Once chilled, they taste like they should and they have a nice crunch.
>> >
>> > So my question is: Do pickles have to be refrigerated to taste good?
>>
>> no, naturally fermented pickles were usually
>> kept in large barrels at room temperature (a
>> cellar would be the best place, but i've heard
>> some places just had them on the main floor of
>> the store).
>>
>>
>> > My dad said his grandma always had at least one jar of jam and bread
>> > and
>> >
>> > butter pickles sitting on her kitchen table. If anyone was hungry
>> > between
>> > meals, they would get a slice of bread and eat it with the jam or
>> > pickles.
>> > No refrigerator at her house. Only an icebox and those things were
>> > never
>> > in
>> > it.
>>
>> there are many ways of doing pickles so it's hard to
>> say what grandma did.
>>
>> a naturally fermented pickle would keep quite a long
>> time at room temperature if no nasties got in there.
>> sweet pickles with all that sugar would seem like a
>> prime candidate for some kind of fungi or bacteria
>> but the lactic acid may be enough to keep anything
>> from going far.
>>
>> what you don't know is how often that jar was rinsed
>> out or the pickles refreshed from some other jar.
>>
>> too many details left out to know for sure...
>>
>> all IMO, i'm sure there might be some older folks
>> here who actually saw this with their own eyeballs
>> instead of relying upon me and secondhand reporting...
>
> IME, grandparents were less picky about food than we are today, primarily
> because it was not so plentiful and cheap. A tomato with a spot of rotten
> gets tossed today, my grandmothers would have cut it out and used the good
> parts. An ugly or smallish piece of fruit or vegetable won't show up in
> the
> supermarket today, my grandmothers woiuldn't have cared. A mushy pickle
> may
> get complained about today; my grandmothers would have just been happy to
> have a pickle.
>
> Our overly picky (by past standards) account for a very large part of the
> food waste that occurs today. I first starting giving thought to this
> when
> I started shopping at a large international grocer in my community. In
> addition to the more exotic (compared to regular supermarket) items, they
> stock common place produce items at 1/3 to 1/2 supermarket prices. They
> can
> do this because their mostly immigrant shoppers are less picky. Smallish
> or
> blemished produce is not a problem for their shoppers and given
> supermarkets
> won't carry them, the international grocer gets them at a bargain price.

That seems to be the case here with some International or Asian markets. I
won't buy blemished stuff no matter the price but if I have stuff in my
veggie bin that's starting to get that way, it will get trimmed and used.
Unless it's too far gone.

Pickle question
 

"Sqwertz" > wrote in message
...
> On Tue, 31 Jul 2018 04:38:31 -0700, Julie Bove wrote:
>
>> I bought some Mt. Olive brand bread and butter pickles awhile back. I
>> have
>> bought that brand before but not sure that I bought the bread and butter
>> ones. I was jonahing for them so opened the jar and dished some up only
>> to
>> discover that they weren't very flavorful and they were mushy.
>>
>> I put them in the fridge and forgot about them until now. Tried them
>> again.
>> Once chilled, they taste like they should and they have a nice crunch.
>
> The sliced pickles at the top of the jar are usually mushy since
> they often aren't covered fully with brine. Once you did down 1/2"
> inch to the fully submerged slices they're fine.
>
>> So my question is: Do pickles have to be refrigerated to taste good?
>
> In your house, who knows.

Thanks! That could be it!

Pickle question
 

On Tuesday, July 31, 2018 at 6:38:45 AM UTC-5, Julie Bove wrote:
....
> So my question is: Do pickles have to be refrigerated to taste good?
....

Maybe, if they taste nasty anyway. Works apparently well for AB InBev, was Anheuser Busch, et al.

John Kuthe...

Pickle question
 

l not -l wrote:
....
> IME, grandparents were less picky about food than we are today, primarily
> because it was not so plentiful and cheap. A tomato with a spot of rotten
> gets tossed today, my grandmothers would have cut it out and used the good
> parts. An ugly or smallish piece of fruit or vegetable won't show up in the
> supermarket today, my grandmothers woiuldn't have cared. A mushy pickle may
> get complained about today; my grandmothers would have just been happy to
> have a pickle.

yep, exactly, i grow natural methods only here so a
blemish or bit of rot won't stop me from using what i
can either. i have a pile of cucumbers to put up today.
i said i wasn't going to do any more dill pickles but
Mom has some jars she wants to get rid of and we have
three buckets of cucumbers to get rid of too...


> Our overly picky (by past standards) account for a very large part of the
> food waste that occurs today. I first starting giving thought to this when
> I started shopping at a large international grocer in my community. In
> addition to the more exotic (compared to regular supermarket) items, they
> stock common place produce items at 1/3 to 1/2 supermarket prices. They can
> do this because their mostly immigrant shoppers are less picky. Smallish or
> blemished produce is not a problem for their shoppers and given supermarkets
> won't carry them, the international grocer gets them at a bargain price.

we buy little produce and certain things we put up
enough that we don't buy them either (tomatoes,
squash and dill pickles). and of course tons of
beans.


songbird