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Old 08-31-2019, 01:53 PM
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Default Crunchy Pickles

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Originally Posted by Shadowxsx View Post
I have a question... I ferment sauerkraut all the time as I love it and my family does too. It comes out so sour it makes you pucker, yet it is still crisp.

I would love to get my dill pickles as sour, but every time I have gotten them that far you can drink them with a straw... Is there a way to prevent them from softening?

I have added bay leaves, increased salt in the brine and done everything I can... Yet when they get that sour they are mush every time....
Alright, I'm probably going to get crucified for this because I'm doing something unwise and chiming in on a subject I know very little about. Probably some chemistry process someone will enlighten us about, as to why my suggestion is a poor one. But anyway...

Citric acid?

My neighbor is an amazing gardener and he started experimenting with making pickles from cucumbers he grew, and for the first two or three years they were mushy. In an attempt to help I read up a little bit (VERY LITTLE) about making pickles and one recipe mentioned adding a small amount of powdered citric acid to the mix to help maintain the crunch in the pickles. No grocery stores in my area carried it so I shopped online. Best deal was for a ten pound bag, so I bought ten pounds of citric acid powder.

I gave him about a pound of it in a jar and the next year his pickles were crunchy. He said he tried the citric acid, but I don't know if that's the ONLY change he made, and I don't even know which pickling method he was using. It was just an amateur attempt to help, and by some miracle, it seemed to help in this particular case.

So, I'm throwing that suggestion out there again. If you want, maybe read up on it and see if it's applicable to the pickling method you're using.

Ok internet, I have on my asbestos shorts. Flame on!
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Old 08-31-2019, 02:01 PM
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The best benefit in my opinion are the Pro -Biotics
Here is a killer organic fermented hot sauce I love
They ship it cold
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Old 08-31-2019, 03:24 PM
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1. Use small, firm cucumbers.
Always, always select the smallest, most firm cucumbers and leave the big soft ones*out . Itís a natural law of sortsĖ*if you are using ginormous, overgrown cukes for your pickles, ainít nothing gonna turn them crunchyÖ No matter how creative you get or how many prayers you say while they are in the water bath canner.

2. Jar them immediately after picking, or as soon as possible. Going straight from the vine to the jar is the best, and I always try to plan room in my schedule to can up a batch right away on pickle-picking day.

3. Soak*cucumbers in an ice water bath for a couple hours. If I canít get to work canning cucumbers immediately after picking them submerging them in an icy bowl of water in the fridge will help them firm up/stay firm.

4. Cut off the blossom end of cucumber. The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles.*Cutting it off is your best bet.

5. Add tannins to the jar. This may include grape leaves, or black tea. This trick is always recommended. If you have grape leaves handy, it definitely canít hurt to toss one in each jar. Or, add a 1/2 teaspoon of loose black tea to each jar. But again, it wonít turn already-soft cucumbers magically crispy.

If you donít have free grapes around, you can buy them at stores catering to Arabs & Greeks.

Walmart even has them.
Itís dangerous to be right, when the government is wrong. The price of freedom can be seen at your local VA hospital.
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