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 Post subject: Dill pickles?
PostPosted: Wed Jul 24, 2013 7:30 am 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
Last summer was my first season of canning and I did pretty well with salsa, bread & butter pickles, and marinara sauce. This year I've just done another batch of the sweet pickles but now I have enough Kirby cucs to do another batch and want to try dill. I found a few recipes online that have good reviews, this one in particular: http://low-cholesterol.food.com/recipe/blue-ribbon-dill-pickles-241139

But before I do anything, I'd love to hear of any good dill pickle recipes any of you guys have tried!

Thanks,

Emilie


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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 11:14 am 
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Joined: Mon Dec 22, 2008 11:01 am
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Location: Denver
The Blue ribbon recipe is very close to my mother's recipe, but she just used kosher salt and she added peppercorns to the jars along with the dill and garlic. I imagine it was a quarter teaspoon pepper corns.

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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 1:14 pm 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
That's so helpful, Ilene. I was thinking I'd need to get some pickling salt but if kosher works in about the same proportions, that'll save me the trouble. And the peppercorns sound like a good addition. Thanks!


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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 2:18 pm 
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Joined: Thu Mar 31, 2011 6:55 am
Posts: 516
Location: Cordillera, Luzon, Philippines
If you have a hard time finding pickling salt, you can reduce salt size in your blender. I use the pulse buttons, give it twenty or so 1 to 2 second bursts (I think, never actually timed it), stir the salt since it tends to cake on the bottom, then another 20 bursts. You got a very fine salt. I do it with the local sea salt here, gives it a fine texture.

You can do the same with sugar, but that is much harder to get down in size, I use 3 sets of 25 bursts to do it. It is much finer, but not quite powdered sugar. I went hunting Dill at the market, word got around they had fresh, but it was gone by the time I got there. Want to try doing pickles myself.

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Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines


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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 3:15 pm 
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Pickling salt is just plain old salt that is very fine to make it dissolve faster. You can grind it down like Tatoosh explained, or just use kosher and spend a little more time dissolving it. Also kosher salt takes up more volume by weight that pickling salt. Pickling salt is finer than table salt, but it doesn't take up much more volume, so you can convert to kosher pretty much the same way as you do for table salt -- twice the volume for Diamond Crystal, 1.5 times the volume for Morton's.

Just don't use iodized salt, it will turn your brine cloudy.


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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 3:42 pm 
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Location: Winchester, MA
I just used the recipe from Pollan's Cooking and loved them -very simple, but it was the first time I'd made them by just fermenting them and not using and vinegar. It does take several days, though. Let me know if you'd like the technique.

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 Post subject: Re: Dill pickles?
PostPosted: Wed Jul 24, 2013 7:44 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
I have a dilly bean recipe (Putting Food By) that's like the Blue Ribbon pickle recipe with the addition of crushed red pepper. Maybe it would work in a pickle a well?


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 Post subject: Re: Dill pickles?
PostPosted: Sat Jul 27, 2013 12:28 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
I asked about salts a while back. Below are my question and the response I received. Read from the bottom up. Hope you find it useful.

Good morning Alina. I apologize for the delay in getting back to you on
this. The difference between these 2 products is that the Diamond
Crystal salt for Canning, Pickling, and Table contains the anti-caking
agent YPS. The regular Diamond Crystal Canning and Pickling salt does
not. The reason for this is because a salt listed for Table use will
probably not be used as quickly as a standard canning salt. Salt will
cake up or turn into a large clump over time. In products that are going
to sit in a cabinet for awhile we add the anti-caking the help prevent
this. YPS is a water soluble anti-caking agent and should work fine in
your canning process.

Thank you for using Cargill Salt and please feel free to contact me if
you have any further questions.

Thanks,

Scott Eikleberry
Cargill Salt
Quality Assurance Technical Services Specialist
Ph: 620-669-2140
Fx: 952-367-1402

Confidentiality Note: This message is intended only for the named
recipient and may contain confidential, proprietary or legally
privileged information. Unauthorized individuals or entities are not
permitted access to this information. Any dissemination, distribution,
or copying of this information is strictly prohibited. If you have
received this message in error, please advise the sender by reply
e-mail, and delete this message and any attachments. Thank you.

-----Original Message-----
From: Email_Inquiry@Cargill.com [mailto:Email_Inquiry@Cargill.com]
Sent: Monday, November 26, 2007 7:40 PM
Subject: Cargill.com Inquiry for Salt

Below is the information from an inquiry submitted via Cargill.com

Name: Alina

Comments/Questions: What us the difference between Diamond Crystal(r)
Canning and Pickling Salt and Salt for Cooking , Canning, Pickling and
Table Use. I can not find the first and have a box of the latter, but it
says it has yellow prussiate of soda. I understand salt with additives
should not be used for pickling. Please advise. Thank you,

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Alina


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 Post subject: Re: Dill pickles?
PostPosted: Sat Jul 27, 2013 8:45 am 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
Additive free koshering salt and pickling salt are interchangeable by weight and I have never found any reason to alter the crystal size of koshering salt in a blender.It does not speed its dissolution in water by an appreciable amount. Agitation and heat are much more effective.

I keep pickling salt around and use it mainly for brining. @ 80 or 90 grams per liter or according to recipe directions if it specifies table salt. During the brining season, a 4X brine solution will dissolve nicely in boiling water and kept in the fridge for instant chilled brine that is very handy to have for short brines on weeknights.

Pickling Salt is dirt cheap and any well equipped panty should be able to find space for a box between the Himalayan pink sea salt and Maldon Sea salt flakes.

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Weights of Baking Ingredients


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 Post subject: Re: Dill pickles?
PostPosted: Tue Jul 30, 2013 2:56 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
Thanks so much for the ideas/info. I think it's a great idea to keep a brine solution in the fridge -- Jim, how long will it keep? As far as the pickles, I ended up not getting to them for a few more days so had an opportunity to pick up some pickling salt. They were easy to make -- now the question is just how they'll taste. I only did 3 quarts, in case they get a thumbs down. So the question now is -- how long should I wait to open them? I think I saw two weeks mentioned somewhere. Any thoughts?

Emilie

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