Twenty pounds of cucumbers.

[Hayabusa Rider]

Making garlic dill 3/4 sour pickles. Should be ready to taste in 2 weeks, fully done in a month.

 

[MagnusTheBrewer]

Why use a sachet?

 

[Hayabusa Rider]

It's not absolutely necessary. Sometimes I just let things float but this time I didn't. Dill seeds, a chopped garlic bulb and a bunch of fresh dill are floating around and a couple teabags as well

 

[MagnusTheBrewer]

It's not absolutely necessary. Sometimes I just let things float but this time I didn't. Dill seeds, a chopped garlic bulb and a bunch of fresh dill are floating around and a couple teabags as well

I like to see things floating around. Since I rarely label, I like to easily distinguish between flavors when I make another batch. Plus, I usually use 2 to 3 times the amount of herbs you could fit in a sachet that size. I hope they come out well. Good job on making pickles.

 

[OccamsToothbrush]

Add more garlic. I'm with MtB on this, for a batch that big don't skimp on the herbs or in a month you're still going to have 20lbs of cucumbers.

 

[Hayabusa Rider]

Add more garlic. I'm with MtB on this, for a batch that big don't skimp on the herbs or in a month you're still going to have 20lbs of cucumbers.

I forgot the bay leaves and I'll likely add more spice too.

 

[Iron Woode]

I love me some full sours. I get some nice Kosher dills with loads of garlic. How I miss those.

and with the jar so cloudy you can barely see in the jar.

🙂

 

[whm1974]

I love me some full sours. I get some nice Kosher dills with loads of garlic. How I miss those.

and with the jar so cloudy you can barely see in the jar.

🙂

so how do you make sours? all i had were dills and hot ones.

 

[Iron Woode]

so how do you make sours? all i had were dills and hot ones.

a salt brine is used instead of vinegar.

 

[Hayabusa Rider]

a salt brine is used instead of vinegar.

Yep, vinegar pickles are faster to make commercially but for at least four thousand years, fermentation was a tasty means of preservation.