Garlic Dill Pickles Recipe - Weekend at the Cottage (2024)

FAQs

Garlic Dill Pickles Recipe - Weekend at the Cottage? ›

Use Calcium Chloride

Sea salt is sodium chloride. In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.

Use Calcium Chloride

Sea salt is sodium chloride. In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.

The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.

Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.

For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.

Adding fresh grape leaves is my secret to crisp pickles. Add one or two leaves to your crock if making old-fashioned fermented pickles or 1 leaf per quart jar when processing .

Known for its rich, syrupy consistency and sweet-tart taste, balsamic vinegar can elevate your pickles to new gourmet heights. Balsamic vinegar is very strong, so use it rarely or mix it with another vinegar to dilute the taste and get a more balanced flavor. Rice vinegar is another option worth exploring.

Better yet, grow them in the garden and ferment the day you pick them! Tasting the stem end can give you a sense of whether the pickle will be bitter since that's the end where bitterness concentrates. Soaking your cucumbers in ice water 30-60 minutes before fermenting seems to help keep crispness.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

No matter how you dress them, salting and draining sliced cucumbers maximizes crunchy texture.

Why do pickle jars not say pickle? ›

According to most major companies like Vlasic, Claussen and Mt. Olive, it comes down to effective usage of space on the label. Carolyn Goldberger, the brand manager from Vlasic, says, “We use the limited label space to clearly communicate the form and flavor inside each jar.

Alum will increase firmness of fermented pickles when used at levels up to ¼ teaspoon per pint, but greater amounts will decrease firmness.

To make pickles more sour, you can add more salt to the brine. Many foods can be pickled. Commonly pickled foods include cabbage (called "sauerkraut") and pigs' feet. What we all know as a pickle, though, is a pickled cucumber.

There are two big reasons to boil the water in this scenario: Hot water dissolves salt, sugar and other things better than cold water. Sterilization. We sometimes want to make sure that there is nothing alive that shouldn't be.

If you like crispy pickles, salt brine them beforehand for at least 12 hours. Then when you make your fresh garden pickling cucumbers into pickles, you add 1/4 tsp of pickling crisp. That's it, the recipe doesn't matter.

I have used an old German dill pickle receipe forever that doesn't use a water bath. I make brine and boil, pour over prepared jars, put on heated lids and leave them to seal on their own. These are yummy and SO crisp (because of no water bath).

If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed. Alum has little crispness affect on quick-process pickles. Alum will increase firmness of fermented pickles when used at levels up to ¼ teaspoon per pint, but greater amounts will decrease firmness.

Metro Deli^® Kosher Dill Pickle Chips are manufactured, shipped and preserved cold to deliver the crispiest pickle crunch.

Calcium chloride is a salt used to preserve the texture of food. It is often used in canning, but it can also be used in fermentation! For example, it is a powerful weapon for keeping pickles crunchy, whether they are canned or fermented.

Add Tannins

One of the secrets to getting crunchy pickles is to add leaves, such as grape, oak, raspberry, blackberry, or cherry leaves that have tannins in them. You might be thinking, But how do I know which leaves have tannins?