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Post by 1shotwade on Jan 7, 2016 21:00:29 GMT
First let me explain. Since I brought up this board as an idea Tom is punishing me by having to go first so here goes. My wife throws away 'bout as many pickles as we can.She just can't stand soft pickles,got to have them crisp.With this in mind I started asking around on sites and older folks I know. Through it all i figured out that the recipe for making pickles is just wrong.'Bout all of them call for x amount of vinegar and y amount of water. That's just wrong!Instead,if you replace the water with vinegar you can simply fill your jars,add hot vinegar and put the lid on and turn it upside down.
Your vinegar will be hot enough to make the seal,especially with the jar inverted and it is also the preservative.You are done. Forget that boiling bath/pressure canner stuff! It's just extra work and "makes them soft and rubbery"
I hope y'all do understand that by sealing the jars they do not need to be put in the frig. After opening them everybody puts them in the frig. It's not necessary. As long as they are covered by vinegar they can stay on the table to remind you just how much you like them every time you walk by!Downside,you may have to can more pickles! Wade
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Post by M5Farms on Jan 7, 2016 21:05:29 GMT
I thought everybody done it that way. Ive never seen pickles boiled
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Post by 1shotwade on Jan 7, 2016 21:14:34 GMT
I guess we were just not up to speed at that time in life!Ha!Oh well,maybe it will help someone! Wade
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Deleted
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pickles
Jan 8, 2016 0:38:27 GMT
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Post by Deleted on Jan 8, 2016 0:38:27 GMT
Thank you!! We've always water bathed our pickles. I'm going to try this next time.
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Post by Ozarks Tom on Jan 8, 2016 3:15:41 GMT
Are you leaving the same head space as if you were water bathing them? Are you using boiling vinegar to fill with?
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Post by 1shotwade on Jan 8, 2016 10:31:39 GMT
Heat jars as hot as you can,stuff it full and add vinegar as hot as you can without breaking jars or something.Add lid and flip,go to next jar.We mix all spices in the vinegar and do one jar at a time so everything is as hot as possible. We have always used the same headspace,just out of habit but don't know if it's necessary. as long as it has no water and it seals it will never need to be put in the fridg. Wade
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Post by partndn on Jan 14, 2016 23:49:37 GMT
Heat jars as hot as you can,stuff it full and add vinegar as hot as you can without breaking jars or something.Add lid and flip,go to next jar.We mix all spices in the vinegar and do one jar at a time so everything is as hot as possible. We have always used the same headspace,just out of habit but don't know if it's necessary. as long as it has no water and it seals it will never need to be put in the fridg. Wade Wade how different do they taste with double the vinegar? And, have you done any where your spices included dissolving sugar in the vinegar? I'm partial to sweet type pickles. thx
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Post by 1shotwade on Jan 15, 2016 0:35:27 GMT
The whole thing about using all vinegar and no water is without the water there is no way to contaminate the produce as long as it is not exposed to the air.Personally I can not tell the difference. I'm really big on bread & butter pickles which has the sugar(another preservative) salt (Also) and spices.I don't know if I have just aquired a taste for more vinegar or if it really doesn't taste any stronger. I do know if you do this and find it to be too strong for your liking you can just run it under cold water to tame the taste. Don't know what else to tell you except we try to do as much canning this way.Hot peppers is another that gets all vinegar. Hope this helps. Wade
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Post by partndn on Jan 15, 2016 0:40:21 GMT
Thanks Wade, it does help.
I want to try it.
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pickles
Jul 27, 2016 17:11:02 GMT
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Post by Deleted on Jul 27, 2016 17:11:02 GMT
Just wanted to say that I made pickles this way today. A small batch. Eager to see how they taste in a cpl weeks.
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Post by Deleted on Jul 27, 2016 17:23:25 GMT
I want to go out and clean a crock so I can make pickles. Never did them the was 1shotwade described, but I may give it a go. I like my pickles crisp. That said, my bread and butter pickles don't go soft, but I have always done them in water bath.
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Post by Deleted on Jul 27, 2016 17:23:54 GMT
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Post by themotherhen on Jul 27, 2016 18:19:37 GMT
I haven't seen anything from him either. Anyone? ??
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Post by Ozarks Tom on Aug 6, 2016 23:56:08 GMT
We tried Wade's method this week, and to be honest I had my doubts about the jars sealing with just hot vinegar, but all 12 quarts sealed perfectly. Last year we tried the crock method, but they turned out so salty, even after rinsing them, we threw the whole batch out.
I emailed Wade to thank him for the tip, hope he'll join us again soon.
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Post by partndn on Aug 7, 2016 2:36:26 GMT
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