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Post by Deleted on Feb 6, 2020 22:46:22 GMT -5
Long ago a friend who was raised in Minnesota told me that cukes there were harvested by the truckload and hauled to pickle factories. I saw truck loads sent North from Texas.
Since not all the cukes could be processed at once they were put into big vats of brine and held there until made into pickles. Does anyone know of this?
I would like to know just how long a cuke can be kept in brine. I like to make icebox pickles. I peel and slice, brine them for a day, rinse, then put in a mixture of water, vinegar, sugar, black pepper, chopped onion and olive oil.
If I thought I could store cukes in brine I'd try it next fall.
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Post by Deleted on Feb 6, 2020 23:58:01 GMT -5
Not sure if you would keep them longer, as in a storage sort of thing, but I know some people ferment the cukes in a brine solution.
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Post by spacecase0 on Feb 7, 2020 0:13:03 GMT -5
the salt changes the balance of bacteria you shift from purifying bacteria to lactose creating bacteria by adding salt add enough salt and nothing grows... but you have to rinse the salt away after storage if you do that. sometimes a few rinses to get the salt out.
I am sure that the places that may have done this tried it and figured out how the hard way likely they did not tell everyone how they did it at any point
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Post by Deleted on Feb 7, 2020 9:51:31 GMT -5
oklahoman.com/article/2074292/cucumbers-keep-longer-if-kept-in-brine (July 10, 1984) Found that. Lady does not say how to de-salt and I don't have Thursdays paper
Oops, found Thursday's paper.
DEAR READERS: Continuing the saga of the Brined Cucumber Pickles (from Monday's column), I promised to give directions for de-salting them. Pickles that are too salty seems to be one of the major complaints. No matter how the pickles are to be used, it's necessary to soak out some of the salt. If eaten as salt pickles, only a short soaking is necessary. If sour or sweet pickles are to be made from the salt stock, they should be soaked long enough to remove most of the salty flavor. To soak: Drain off brine and cover pickles with lukewarm water. Let stand overnight. The following morning, drain, and add fresh lukewarm water. Soak for an hour or two, then taste the pickles. If too salty, change water again and soak 2 more hours. Continue until pickles have only a slightly salty taste. The OSU Extension Service provides us with the following recipe for making Sour Pickles from these prepared cucumbers. SOUR CUCUMBER PICKLES 1 1/2 gal. brined cucumbers 1 gal. vinegar 2 T. mixed spices 2 c. sugar De-salt cucumbers and drain well. Combine vinegar, sugar and spices which have been tied in a muslin bag. Bring to a boil. Add cucumbers gradually and simmer 2 to 3 minutes. Remove from kettle and place in a large jar or crock. Keep covered to exclude air and dust. After 10 to 12 days, remove spice bag and discard. Pack pickles into jars, or if desired, they may be left in the vinegar solution in the crock as long as 6 weeks.
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Post by pepperhead212 on Jul 31, 2020 0:33:54 GMT -5
I'm new to this, but it seems to have gone well! I brined them, with a number of garlic scapes, for the garlic flavor, some pickling spices (allspice, black and Szechwan peppercorns, coriander, cumin, dill seed, and bay leaf) plus some fresh dill heads. I used a brine with 5½ oz salt dissolved in a gallon of water, along with 2 tsp calcium chloride. I cured them for 12 days in the basement, in 2 one gallon jars. Naturally fermenting pickles, on the 5th day. by pepperhead212, on Flickr Top of the fermenting pickles, on 5th day. by pepperhead212, on Flickr Today I rinsed and transferred the pickles to a large container, to put in the fridge, and filtered the brine through some coffee filters. Here are some of the pickles, before I weighted all of them down. Pickles, cured in brine for 12 days, going into the fridge. by pepperhead212, on Flickr The 2 County Fairs that I pickled were definitely soft, while the Wisconsin 58s were firm and crisp. Only sliced a small piece of each type to taste, but even that soft CF pickle seemed crisp - that calcium chloride did it's thing! I don't know how long they will keep in the fridge, but they have them in those barrels in delis at room temp for a while, so they must be fairly preserved. But then, they probably add something else to them.
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