Johnny West
Well-known member
These are very good, crunchy, garlic and red pepper flakes are there without being overpowering. I’m chuffed.
Dill Pickles
- Thread starter Johnny West
- Start date
Johnny West
Well-known member
Duris posted on Facebook they will be having a big lot of cukes picked today. I’m thinking of getting some to process. Nancy said no more in the refrigerator. I don’t know if I’m up for it.
I just tried the spears that I made in July. They came out great. In fact, they might be the best I've made in that they were crunchy and tasty.
I sorted my pickles so that I had none that were bigger than 5 inches long and then used the basic ball recipe for Kosher dills. Also, I did a few other things. First, I put the pickles in icy salt water overnight after trimming the ends. Secondly, I did use a bit of pickle crisp in the jars. Perhaps 1/8 teaspoon in each. I'm delighted with the results. I wish I could manage a good fermented pickle but I think this method produces a remarkable pickle.
I sorted my pickles so that I had none that were bigger than 5 inches long and then used the basic ball recipe for Kosher dills. Also, I did a few other things. First, I put the pickles in icy salt water overnight after trimming the ends. Secondly, I did use a bit of pickle crisp in the jars. Perhaps 1/8 teaspoon in each. I'm delighted with the results. I wish I could manage a good fermented pickle but I think this method produces a remarkable pickle.
Johnny West
Well-known member
This is where I get my cukes - Duris Farm in Puyallup. I get the large ones on the end.
