re: Storage of quick/frig pickles

[Autumn]

I made some frig pickles the other day. De-lish! Anyway, I made 3 quart jars and I was wondering how long they store in the frig, and if in fact, they have to be stored in the frig?

[rawpriestess]

Well, I make raw pickles all the time, and what we do is put them in a big vat, although you certainly could use a jar, add some vinegar, salt, spices and water, and then put something on the top so the pickles are under the brine, and they just sit out on the counter. You can't do this with sweet pickles, as the sugar makes bacteria grow, but the salt in pickles keeps the bacteria from growing, so they last a longggggggg time, like years.

Or at least ours are still on our counter after two years, we just reach in an grab on now and then. They are great.

[Autumn]

Ooooooooooooooh, this is fantastic news! Thank you! So I can take advantage of our cucumber crop and make enough to last the winter! WOO-HOO! I thought that 3 quart jars would be enough for quite a while but I ate almost 1/2 of the 1st quart tonight alone!

[Jodi]

Are the pickles a recipe in Alissa's book? (am off to check) If not...can someone kinda give me a crash course in how to make them???

Thanks, Jodi

[*~Butterfly~*]

Oooooh, I would love this recipe... anyone care to share... yummy.....
Thank you in advance.

[Autumn]

This is the recipe I used, recently posted by Rawkinlocs. I think a lot of raw dill pickle recipes are similar, but I could be wrong.


Here is an article/recipe for making refrigerator pickles:
http://associate.com/groups/healthseeker/read/?00::068

"Pickles--Jenny's Raw and Quick Pickles" - by Jenny Silliman

INGREDIENTS
Pickling cucumbers, enough to fill a gallon jar
Large bunch of fresh dill
Raw apple cider vinegar, (I use Bragg's 16 ounce) 2 cups
4 cups warm water
3 Tablespoons pure salt, (Celtic is best, www.celtic-seasalt.com )
Options: (I don't use these, but you may want to add them.)
Teaspoon of mustard seeds, peppercorns, 2 garlic cloves

INSTRUCTIONS
Prepare your jar by washing it with dish soap and very hot water to
sterilize it. Any clean glass jars and nonreactive caps will do, however
what I use for this recipe is a gallon glass jar. If the lid is
questionable, use a piece of plastic wrap on top of the jar.

Next prepare the cucumbers. For best results pick fresh and firm pickling
cucumbers, 3 to 5 inches long, and use them within 24 hours of
harvesting. Remove any blossoms and wash the cucumbers thoroughly. Prick
each cuke with a fork once or twice to absorb more of the flavor of the
brine.

Wash the bunch of dill and shake off the excess water. I like to
primarily use the dill weed, but I use some of the dill seeds and stems
also. I use fresh (raw and living!) dill, but in a pinch you could use
dried dill weed.

Pack the jar(s) with cucumbers and layer in the dill, using plenty.
Prepare the brine in a big bowl by stirring the salt into the warm water
until it dissolves. Add the vinegar and stir together well. Pour the
brine into the jar(s) of cucumbers. If there is any room left in the jar,
add some water until the jar is full. Place lid on the jar and set out on
the counter with a note of the time of preparation. I like to turn the
jar upside down every few hours to circulate the dill and the brine, but
this isn't really necessary.

The pickles will be ready after 3 days, and then place the jar in the
refrigerater. They are better when they're eaten after a full 3 days of
pickling, but we like to sample them after 1 day. We actually count down
the 24 hours. The pickles are milder, but they are still good eating.
Then the next day we each have a "Two Day Pickle." With our big pickle
lovin' family, by the time the third day rolls around, it is time to pick
and pack and pickle another peck of raw and quick pickles!

[PixieGreen]

May I add: to keep your pickles crunchy longer add fresh whole grape or oak leaves to the jar[their tannin does the job].

Christa

[Autumn]

Can I just pick the leaves from my oak tree and add them? Do I have to do anything to them first?

[Jodi]

Thanks so much. Just have a quick question. In the ingredients list...can you use either apple cider vinegar or braggs?


Thanks, Jodi

[PixieGreen]

Autumn, just wash them! [of course if you've used pesticides on your trees think twice about using them].

Just a minute... I'm going to make sure... Yes. I got the info out of the book called "Quick Pickles: Easy Recipes with Big Flavor." I highly recommend the book.

The authors also state immersing the cukes for 8 hours in a brine of 10c water and 1/4c salt then drain and rinse before starting the recipe [very similar to the one listed above, though great spice additions and optional chilies and/ or onion]. But using the leaves and soaking in brine are really only recommended if you want to keep your pickles for more than 1-2 weeks. This will extend their life by months.

They do recommend storing them in a cool dark place, if not the fridge perhaps a basement or cellar.

Christa

[Sweet lips]

Thank you both so much - Right now the farmers are coming in with some good cukes for pickling and I want to do some now and have them ready for after my fast. Now, I got to find the maple leave or the grape leaf for the future. I plan to put up quite a few for us. Again, thanks y'all!

[PixieGreen]

Jodi, I believe that "Raw apple cider vinegar, (I use Bragg's 16 ounce) 2 cups" refers to using Braggs *brand* raw apple cider vinegar. I wouldn't use 16 ounces of Braggs in anything, oooo, salty! :0

Christa

[PixieGreen]

Your welcome SL, but remember it's oak leaves, not maple. :)

Christa

[Jodi]

Thanks...I didn't know Bragg's made an applie cider vingar.



Jodi

[Autumn]

Thanks Pixie! I will try that next time (which will be soon!).

Hubby and I are almost finished 3 quarts of them!

*oink*

:D