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Dill Pickle Delimma

922 Views 1 Reply 2 Participants Last post by  hunter63
Can someone help me please? For the 2nd year in a row, I have canned dill pickles that are not fit to eat. Extremely salty with a much too strong flavor. I am using fresh dill weed because I don't know what a dill head is (?). I put 6-7 small springs of dill per jar, 1 or 2 garlic cloves and a pinch of red pepper flakes. My brine seems to be a standard mixture of vinegar, pickling salt and water. Does anyone have a 'tried and true' recipe that they are willing to share? Thanks so much!
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Some tips:
Too salty....not fermented long long did you let the ferment?
Don't use chlorinated water.

Many recipes out there....Google is your friend.

I am posting a repeat of a post I made a while back on another.

My favorite has been the Old Fashioned Crock pickles for the Carla Emery Encyclopedia Of Country Living....

I consider this book to be the next Must have after the Bible.....

Old-Fashioned Crock Pickles

Crock pickles cure in a saltwater solution by means of fermentation caused by lactic acid bacteria, a cloudy film or scum that floats on the surface of the brine. Naturally, in this day and age of sanitation and concern about harmful microorganisms, this scum appears somewhat suspect. In fact, lactic acid is responsible for changing the pickles from bright green to an olive or yellow green and produces the characteristically tart, sour flavor we associate with pickles.

For every 5 pounds of cucumbers you will need one gallon of pickling capacity; for example, a 5-gallon crock will hold 25 pounds of cucumbers. Select a ceramic crock, large glass jar, or food-grade plastic container; do not use a metal pot, as it will negatively react with the vinegar.

Season: Mid- to late summer
Yield: 4 quarts
Store: Cool, dark pantry

For every gallon of finished pickles you’ll need:
4 to 5 pounds clean, unwaxed, firm cucumbers about 4 to 6 inches long ( I like smaller ones)
2 tablespoons dill seed or 4 to 5 heads fresh dill weed
2 cloves garlic
2 dried red peppers
8 cups water
1/2 cup pickling salt
1/4 cup vinegar
2 teaspoons whole mixed pickling spices

Carefully pick through the cucumbers and discard any that are bruised or have soft spots; wash well. Place half of the dill, 1 clove garlic, and 1 pepper at the bottom of your clean crock. Add the cucumbers and the remaining dill, garlic, and pepper.

Bring the water, salt, vinegar, and pickling spice to a boil over medium-high heat. Cover and simmer for 5 minutes. Remove from heat and allow this brine to cool completely before pouring over the cucumbers in the crock. Weight a dinner plate or a glass pie plate with a heavy-duty, food-grade plastic bag filled with water and place in the crock to keep the fermenting pickles at least 2 inches below the surface of the brine.

Store the crock of cucumbers at room temperature; fermentation will take longer to complete under cool temperatures, whereas excessively warm temperatures will result in soft pickles. Check the crock daily and skim any scum that appears. A clean cloth draped over the crock will keep out dust and other contaminants. Complete fermentation for “full sours” will take about 3 weeks; however, you can remove pickles from their brine before that if you prefer what are known as kosher-style or half-sours.

Fully fermented pickles covered with brine may be refrigerated in jars for months or canned for stable shelf storage. To can the pickles, pour the brine into a pan, heat slowly to a boil, and simmer for 5 minutes. Fill hot sterile pint or quart jars with pickles and top with hot brine, leaving 1/2-inch headspace. Brine may be strained through a clean cloth or paper coffee filter to reduce cloudiness, if desired. Place lids on the filled jars and process in a water bath: pints for 15 minutes, quarts for 20 minutes.

From Canning & Preserving Your Own Harvest, by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.

From Blog:

Couple of note:
I like plastic or grass "crocks" as the ceramic crocks seen to leak thru the coating (newer) as the coating seems thinner, and if left out side in the winter the coating get egg cracking?......
Old crocks (ceramic coating thicker) work well, but are expensive and you have a hard time cleaning and sterilizing them.

Mostly used a 5 gal or one gal food grade plastic bucket.

Crock pickles can be made and eaten "on the fly" you can add a few cukes and eat one at the same time (good if you have a small garden with ones a few cukes a day)........this will be very salty until they are done.....I don't think a crock ever lasted till done....Kids (and I ) loved them.
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