Making Fermented Dill Pickles

See http://www.urbanhippy.ca/fermented/dill/pickles for details

Category:

Education

Tags:

• cukes
• cucumbers
• pickle
• pickles
• ferment
• fermented
• dill
• salt
• kosher
• pickling

[hornenick]

Where did you learn about the grape leaves/blossom enzymes?

Impressive Mr Hippy!

[hippyurban]

@hornenick - that may be from Putting Food By but not exactly sure anymore

[hippyurban]

@hornenick - p.s. a neighbour told me oak leaves do the same thing but I have not confirmed that

[mgblue]

you shouldnt shoot your son down like that you should be grateful hes trying to show interest in your hobbie, poor kid

[HWhit9000]

I always put grape leaves in with my pickles. The leaves have the right amount of tannic acid to help keep the pickles crisp along with removing the blossom end. Oak leaves have a real high tannic acid content, making it too easy to over power the flavor of the pickles and turn them bitter. If you've ever bitten into an acorn, they are full of tannic acid. Looks like you'll end up with some mighty fine pickles. Keep up the good work.

[hornenick]

"When you're taking a pickle out, give it a good rub with your hand it's quicker. someone with a big hand can do that".