A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
November Crafting Tips & Tricks: Check out Kittykill's latest DIY video, How to Make Glowing Wax Globes!
Total Members: 314,631
Currently Running With Scissors:
194 Guests and 4 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Zippy Garlic Dill Pickles (fermented)  (Read 1048 times)
Tags for this thread: pickle  Add new tag
Share the love... Pin it Submit to reddit
« on: July 23, 2008 08:21:32 PM »

Garlic and shallots give these pickles a spicy kick! These are very good and are FERMENTED, not vinegar packed! Because of different levels of bacteria, temperature, etc, each batch will taste a little different. If your pickles come out slimy or stinky, do not eat them. They are spoiled.
While they are fermenting, the water will cloud and you will see floating white bits and bubbles in it. Don't worry.
Your pickles are ready when the skin has turned olive and shriveled. The flesh should be translucent. You can keep pickles in the fridge for up to a half year!

fresh young cucumbers*
    *I recommend young kirby cucumbers. If they are the larger kind, cut it up so it fits in your jar. If your cucumbers are ripe and developed a lot of seeds, scoop the seeds out. Don't use the huuuge cucumbers you use for salad.
kosher salt (it has no anti-caking agents. these make pickles mushy.)
fresh dill, snipped up
pickling spices (a blend of mustard seeds, pepper corns, cinnamon, cloves, and bayleaf you can buy in a jar)
garlic, cut into halves
shallots or onions, cut into petals

very clean glass jars
plastic wrap

1) Make your brine. 1 tablespoon of kosher salt per cup of water.
2) Line the bottom of your jar with dill.
3) Pack in your cucumbers so that there is still enough room between them so you can wiggle them.
4) Put 3 cloves of garlic (halved) and 1 1/2 shallots (petaled) in the jar.
4) Rinse 1 tablespoon of pickling spices a couple of times in cold water to get rid of most of the anti-caking agents. Then put it in the microwave for 10 seconds to warm up your spices and make it fragrant. Put the warm spices in the jar.
5) Fill the jar with brine 1 cm from the top.
6) Put plastic wrap around the mouth and screw on the lid.
7) The hard part: wait a week.
8 ) If scum forms on top, scoop it out with a spoon. This is yeast.

« Last Edit: July 23, 2008 08:21:58 PM by mermaide » THIS ROCKS   Logged

craftsters do it better.
« Reply #1 on: July 23, 2008 08:59:32 PM »

I love pickles, but I'm afraid they'd be stinky or slimy and I wouldn't know.... is it easy to tell/common for them to spoil?  Looks delcious, though!

The cure for anything is salt water.  Sweat, tears, or the sea." -Isak Dinesen

Personal Swap?

My Wist.
« Reply #2 on: July 24, 2008 08:52:14 AM »

It is not easy to spoil. Just keep them out of extreme heat. If it is spoiled and you normally eat pickles, you can definitely tell. You should give it a shot.

craftsters do it better.
Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
Ah, fall!
Meatless Monday: Black Bean, Butternut and Spinach Skillet
@Home This Weekend: Clipboard Photo Display

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.