Over the years I have from time to time made vinegar based pickles, like bread and butter pickles. I have always stayed away from fermented or naturally sour pickles. My grandmother who was my inspiration for pickling and preserving had stopped making them, saying they were too much work and if something went wrong all was lost. It was easier to buy kosher dills than make them. My mother was afraid of anything fermented, or yeast based. Late in life she told me that the reason she never made homemade bread was when it started rising and smelling yeasty she was sure it had spoiled and would toss it, she was afraid of making someone sick.
I read a book recently with 150 pickling recipes and lots of great commentary. I decided to try. Few things could be simpler, cucumbers, water, salt, a few simple spices (finding fresh dill has been a challenge at times.) And a little time, and I have a batch of never fail half-sour dills that will knock your socks off. The second batch in the gallon jar, is full sours. I am also trying sauerkraut, I had made it once before in a biology lab in college. The few times I have had fresh sauerkraut it was amazing.
What is fermenting in your kitchen?
What is fermenting in your kitchen? A few of my ex's.
ReplyDeleteFermenting in my kitchen? That reminds me I forgot to take out the trash! Jerry and I used to can every year when we lived in Connecticut. We won blue ribbons and best-in-show for our Kosher Dills and Bread and Butter pickles. The farm women loved us. We were the novelty token gays.
ReplyDeletenothing; my kitchen is spotless thanks to my houseboy (spouse).
ReplyDeleteI have a couple of science projects in the fridge.
ReplyDelete:-)
-Andy
I have a peach trying to turn itself into wine. I totally forgot it was in my fruit bowl.
ReplyDeleteI have a question for all of you pickle people. What are the pickles called that are not sweet or too sour but a little on the salty side? I love those but I can't seem to find them (not knowing what they're called) in stores. They're served on the plate in some restaurants. Sour pickles, which I dearly love, now taste metallic to me.
I think you are looking for a fresh deli or Kosher dill. Look for deli pickles in the cold case (these are not processed or canned, the heat would cause them to go soft.) With luck you can find them in bulk in the cold deli section and buy one to try the flavor.
DeleteThanks so much! I was in a real pickle over that one (har, har).
DeleteBack in 2015 when I unexpectedly ended up in the hospital for a month, I had a half gallon plastic bottle of apple cider fermenting away in the refrigerator. It was bubbly, and good, I had added fresh cider to it a couple of times. While I was away, hubby cleaned out the refrigerator, tossing it as spoiled. Spoiled in a good way.
ReplyDeleteI hope nothing.
ReplyDelete