Yesterday Vince wanted to run to town. Do you see a pattern here? I think we went to town every day this past week. Next week may be the same because we have three cars that have to be inspected in August and I’m going to be gone about half the month so mine for sure has to be done before I leave.
But, we didn’t get any vehicles inspected yesterday. We actually ate in town and then Vince said “Where else do you need to go?” I just wanted to go home but he was sure we needed to go somewhere. I said “Let’s go by United and see if there’s anything on sale I can freeze dry this week.” We got close to United, which was on our way home, and it looked crowded so I said “Let’s not stop.” Then we got near where we get the cars inspected and there was a line so Vince said “Let’s not stop.” So, we didn’t. Then he said “Are we just going to go home and not stop anywhere?” Fine with me, but I said “Let’s run by Sliger’s (the fruit/veggie market) and see if they have okra.”
The freeze dried okra turned out so good so the next thing I do is going to be okra. They had it and it was very pretty so I got enough to fill the freeze dryer with oka. Then I saw they had pickling cucumbers so I got a few of those to ferment more pickles.
The two on the right are garlic/rosemary and the one on the left is dill. I knew I had three of those black fermenting lids but could only find two. When Vince pulled out that bottom drawer to see what was behind it that kept it from closing, there was my third fermenting lid but I already had the other contraption on there.
It’s warm enough in the kitchen that they should all be ready by about mid-week next week. I normally use grape leaves as a source of tannin for keeping my pickles crisp but our grape vine looks dead and the leaves were all dried up. I sometimes use bay leaves and I have plenty of those and I read that cherry leaves would work too so I used bay leaves and cherry leaves . . hoping for crispy pickles. I forgot that I have something called Pickle Crisp but I’m not sure how that would work with fermenting. Anyone know?
Whether the pickles taste good or not . . we’ll find out soon but I think they’re very pretty . . and that counts for something, right?
Judy in MO says
I have used alum for keeping pickles crisp, but not sure about the fermenting.
Judy Laquidara says
I’ve used alum too but I find Pickle Crisp a whole lot easier. I wasn’t sure about either for the fermenting. It doesn’t take much to throw that balance off. I’ve still never been happy with my pickles except the fermented ones and I think they’re a bit addictive. They’re so different from regular pickles that we had a hard time getting used to them and now we can’t stop eating them. Thankfully, there’s no sugar in them.
Tee says
I use pickle crisp on fermented pickles and it works fine. I will be interested if there is a difference in your fermenting lids. I have both also (thanks to your suggestion!) and have never done them side by side. Let me know if you find a difference and in the meantime, I might drive into town and find pickling cucumbers. Mine in the garden are not fruiting yet. We have had a very late season this year in Minnesota. Everything is about 2-3 weeks behind.
Judy Laquidara says
Thanks for letting me know. I was wondering if whatever is in pickle crisp might interfere with the fermenting process so now, I can use that instead of the the grape leaves.
Andrea says
Last night on the Food Network someone was making pickles and said to trim both ends just a little for a crispier pickle. I have no idea if that’s true but thought I’d pass it along.
Judy Laquidara says
I can’t say if it’s factual or not but I’ve always heard it and I do it too.
Donna in KS says
I grew up with wonderful dill pickles made in a salt brine with dill and garlic in an open crock weighted to keep everything in the brine and covered with a tea towel. So good! Although we have tried, have not been able to make them like Mom and Grandmother. These sat for a week or so before they were dilled. Other than time, would fermenting differ from what I know?
Judy Laquidara says
Probably note. The fermenting in the jar takes 3 – 5 or even 7 days, depending on room temp and other things. The one jar of cucumber halves has dill and garlic . . wish you could try them and see if they’re close to what you remember. I have several things I remember my grandma making that I’ve tried to re-create and can’t do so I know the feeling.
dezertsuz says
Pickles I leave to others, like Dave’s BBQ. =)
Judy Laquidara says
I can do the fermented pickles but nothing else is worth eating.