Pickles!

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Bob K
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Post by Bob K » Sat Aug 19, 2017 17:05

Ok Stefan- at the meat market?

For folks not familiar with CT that's New Britski!

https://www.youtube.com/watch?v=Lq1cC02veAw
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StefanS
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Post by StefanS » Sat Aug 19, 2017 17:22

Nice video
There are couple polish "little" supermarkets.
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Post by StefanS » Sat Aug 19, 2017 18:11

Today Maxell's "Mojej Mamy" (My Mother) recipe for dill pickles.Easy and simple.
For quart jar:
Fresh small cucumbers
Dill seeds- 1/4 tspn
2-3 cloves garlic
small ring of horseradish root pealed
5-6 peppercorns
all spice 2-3 corns
1/2 tspn of yellow mustard seed
small ring of carrot

Marinade -
150 ml ( 10 Tbs) vinegar (5% acidity)
1 1/2 Tbs sugar
1 tspn salt
cold non chlorinated water

on bottom of jar insert ingredients, pack tightly cucumbers.on top of cucumbers put salt sugar, pour vinegar and fill-up to top with water. Close jars and make pasteurization at 182 F for 6-8-minutes or to change color by cucumbers.
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redzed
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Post by redzed » Sun Aug 20, 2017 04:14

Stefan you are the pickle master! I promised on the Polish site to make Maxell Mother's pickles but so far had not the time. Gotta do it soon, before the cucumbers are done. I also have only the larger slicing variety, but will pick a few smaller ones and try this recipe. And right now I'm not even home, so there is just so little time to do anything these days. :lol:
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Bob K
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Tis the Season

Post by Bob K » Thu Aug 12, 2021 15:28

Half Sours

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redzed
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Re: Pickles!

Post by redzed » Wed Aug 18, 2021 15:50

I also made a couple of large jarge a couple of weeks ago and they were gone in no time. Always a yearly treat at our hour house.
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Re: Pickles!

Post by Lorenzoid » Mon Aug 23, 2021 01:41

Is the recipe for half-sours different? How do you arrest the fermentation?
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Bob K
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Post by Bob K » Mon Aug 23, 2021 11:44

Room temp start and then refrigerated to slow fermentation. They are best if consumed in the first 3-6 days, after that they start to get soft.

Recipe:
StefanS wrote:
Thu Aug 11, 2016 16:52
Whole process for making cucumbers in brine is very simple - 1.5 table spoon of salt (not jodonized)per 1 liter of water plus dill, garlic, piece of horseradish root (also can be added leaf of tart cherry or oak).
I also add some Red Pepper flakes.
StefanS wrote:
Mon Aug 15, 2016 18:32
Bob K wrote:Are you making the half-dones on the counter or in the refrigerator?
First 24-36 hours over counter, then next 3-5 days in refrigerator (after that time I don't need worry because there none left)
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Re: Pickles!

Post by jjnurk » Tue Aug 24, 2021 15:12

rev 1.jpg
Thought I'd put my 2 pickles worth as well. Pretty much the same ole Polish recipe that every other Pole is using. 1 tbls of non-iodine salt, dill and black currant leaves. I just added a ton more of garlic - 10 cloves worth and a tps of chilli flakes for a lot of zing :twisted: !!!
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