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Kolshboy: pickle recipe please

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BlueDevil0206:
:)

I'm assuming you have a good pickle recipe.  I like simple half-sours.  Someone told me about 30:1 (cups water to cups salt) with whatever spices you want.  And let ferment at room temp for 3-5 days (low salt content doesn't allow for an extended ferment).  This sound about right?  Any suggestions?

Kolschboy:
20-25:1 is about the ratio I use. Dill heads, garlic, jalapeno, and whatever else you want to throw in. I usually use basil and rosemary if it's handy.
I'm on a blue cheese kick right now. Did anybody read the raw milk article in the Indy a few weeks ago? Next up, cambazola ( blue/camembert hybrid ).
I just cracked a jar of purple kraut that I made 2 years ago. 1/4 cup of salt per 5# of shredded cabbage. Peppercorns, juniper berries, and caraway to flavor.

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