I need modified duties! I thought it was widely understood that women who spent most of their time around each other would end up with their cycles aligned. Another thing you can add to aid in crispness is horseradish leaves. Adds a little bit of tartness but not that noticable. In addition, walking across the plants while on your menses would kill the plant.
That I am guilty of causing! I had 24 quarts of home grown carrots that all the lids lifted, checked the date on the jars, and it was on the calendar that I was menstruating. I agree. Of course you need to remember that hygiene in the middle ages was not what it is today. Women had to suffer through 7 or 8 petticoats at all times, [No feminine hygiene products] even in hot weather [phew!
The idea of taking baths was not universal [especially during cold weather and it is not until the 19th century that doctors even washed their hands between patients. Women were terrified to give birth in a hospital because the death rate was so high. People wash their hands before doing any cooking these days. Old wives tale, but its true. She said that the iron and calcium content in the blood helped the cucumbers to crisp, plus they stood out because they were the only red pickles on the shelf.
An elderly neighbor lady gave me the tip to buy distilled water. It was a miracle. Are you referring to dry leaves or brined? All I can find at the store are brined leaves, but I assume dry or fresh leaves are to be used. Raspberry leaves have tannins in them also.
I have used them and waa.. A few on the top of the jar. Weight them down with a small clean flat rock and soon they are fermented and ready to sample. This was going to be my first year canning pickles…but our cucumbers were a big fail in the garden this year as were the corn, peas, and beans. Nothing in between! Black black bla this gave me nothing. Spoiler alert,they use alum. I was always curious how it was that adding grape leaves, bay leaves or other types of leaves was the trick to getting your pickles to stay crunchy and not go soft.
This is something I could never get an answer on. Thank you for sharing your recipe! Works like a charm. And calcium chloride is already in your body, is completely normal and natural, so win-win.
I tried pickle crisp. Works great with the over grown cukes. No, not lime juice. Powdered lime you can buy at your local farm co-op. National Center for Home Preservation no longer recommends the use of lime in pickling.
Many people especially, inexperienced canners, do not wash it all off in the process of making pickles. It is not healthy. We do not recommend using alum any more either. You will find the very best, most accurate canning information. These are all great tips, thank you so much. I of course do have a question. I have heard and read about using Oak Leaves, and this would be great for me as I have two huge Oak Trees in my yard. So my question s is, does it matter what kind of Oak? White, Live….
Also, leaves from the tree or ones that have already fallen? My wife thinks this is crazy, but I have seen a lot of people recommend this. I have no interest in canning pickles. However my daughter does. They add so much info. Thank you for including them. Thanks so much. You are the best. My neighbor that has canned for years has said to try horseradish leaves. What do you think of using it, or have you heard of it before?
Two or three leaves per crock seems to work, and there is a very subtle tang to the pickles that I enjoy. This would be another key to keeping it crisp. Lastly, I love to learn where I can get fresh grape leaves. If you have a Mediterranean market somewhere in your area they should have some. Hi, I am very new to this.
May I ask if it is ok to slice up and deseed the cucumbers before placing them in ice-bath overnight in the fridge? I always use the grape leaves and have good luck with a crisper dill pickle. Its funny to hear the old timers tell about the menses. My Mom never used that one but we girls had to pick the cucumbers and pack the jars, she could not touch them because she claimed her hands had bad ph and she could not make good pickles if she touched them. I thought this was a crock so that we had to do the work instead.
She ssid the pickles would be soft. Have you heard this tale? The Ph of your skin is far more neutral than any vinegar. This is my first to trying my hand at pickling. Where would I find the pickle crisping product? They always come out crisp. You do have to wash the pickles thoroughly before adding any spices or vinegar. All my great-grandmas, grandmas, my aunts and my mom insisted no one touch anything if they were on their menses when everyone got together to can.
They got to watch the clock and the kids. I always thought it had more to do with the hygiene of the era, but maybe there is something to it. My wife is making pickles now. At the time of this comment it is pickle time So, here is my good deed for the day.
A little old lady on Sand Mountain gave me the clue. Here is the secret…. Get all your jars ready. Boil them and then stuff them with cucumbers. Whole, sliced, two day old…whatever. Pour your boiling vinegar concoction recipe into the jars.
You probably do this anyway. Seal them like always. Now here is the secret. So happens we have a spare fridge where I keep our pickles, homemade apple and scuppernong jellies, pickled okra and all that good canned stuff.
At least put a few jars into the fridge as soon as they are cool enough…. If you think about our second favorite pickles, Klausen, which are found only in the cold case at the store then it all makes sense.
Now you know the secret! I am opening a small pickle store in Jaffa, Israel. I do not have the ability to keep them refrigerated from conception up until the sale.
Would this trick still work if I then remove the pickles from the refrigerator after 24 hours and place them back on the shelves at room temperature? Shalom Jake! If I was going to do what you purpose I would not refrigerate the pickles at all. Might cause you to lose seal on the jars because of the change in temp. Remember to let the pickles cure for 6 weeks before eating or selling.
Have a happy day! Want to mention that Alum is actually Potassium Alum and not the same as Aluminum Chloride which has been linked to cancer. Alum is safe. My mom used Alum for her dill pickles and they were the best ever! She use to soak the pickles in a huge wash sink, as she made so many and stored them in the garage. Crunchy and really have a kick to them! Pack cukes in clean jars after putting in a few garlic slices, a bay leaf, and dill weed on the bottom.
A canned pickle won't be as crisp as a raw or refrigerator pickle, but there's still a good amount of crunch when you bite into them. With the number of pickles we eat in a year and a short growing season, there's no way I could keep us stocked in pickles without canning most of them. I do make a few gallons of fermented pickles recipe link below to store in the fridge. Ideally, 6 to 8 weeks, but if you can wait 3 months before opening a jar, I find the flavors have developed even more.
Personally, I use fresh dill 2 heads of dill per quart or 2 Tablespoons dill weed or seed , cloves of garlic, mustard seed, and make a mix of 2 parts celery seed to 1 part whole black peppercorn and whole allspice. I don't buy packets of pickling spices or seasonings but stock bulk spices and make up my own.
No, you can make the pickles, cool to room temp, and store in the fridge. But if you're not planning on canning your pickles, I recommend doing an old-fashioned salt brine fermented pickle instead. Either canning salt or kosher salt. You don't want any additives or anti-caking agents. Additives can create cloudy brines and anti-caking agents aren't safe for canning. You must be very careful when using pickling lime, making sure to rinse it fully from the cucumbers as it changes the pH of a recipe making it unsafe for canning.
I have never used it nor do I plan on it. To make sure you're up to date and using safe canning practices, go through my FREE canning safety video series here! Fermented Pickle Recipe Old-fashioned Saltwater Brine Pickles these are delicious, crisp, and provide you with gut-healthy probiotics! Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains.
When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen. Your web page is very helpful. I am trying my hand at canning this year. Also my daughter in law is pregnant and is not eating added sugars to anything. I am looking forward to trying your pickle recipe as well since she is also eating pickles like crazy and we all love pickles in my family.
Thank you so much. To safely reprocess it should be done within 24 hours. Erring on the side of caution would say not too. You could call your local county extension office with the exact recipe and ask their advice. Thank you for this! After the hours in the salt water brine, do you rinse the pickles before packing them into jars? I watched a video where she only drained, but did not rinse the cucumbers after a couple hours in the salt water.
Is there a safety reason for rinsing? An effect on how they turnout? Let me know. It will likely be too salty. I have an over abundance of lemon cucumbers. Will they make okay pickles or will they turn to mush? Do you have a refrigerated pickle recipe to get me started. Thank you. You have recommended the gray sea salt for fermenting pickles. Is this what you use for canning pickles or general cannon salt as well? Pickling salt has become very hard to find near me. We have lots of wild grapes growing in our woods.
Oh, and if you are curious, when we finally cracked them open three months later, they were flipping awesome. I was very disappointed we only made ten jars.
Those homemade pickles vanished from the pantry before we harvested our fall cinderella pumpkins. The following year I made 24 quarts, the year after that We even threw in a couple of cans of pickled jalapenos — we still run out long before the next batches are ready. I was surprised yesterday when my husband said we should harvest the cucumbers.
I was pleasantly surprised to see that they had set quite prolifically! Yeah, well I have one of those finds. During a summer garage sale, I stumbled on a year-old homesteading book.
It was in seriously rough shape, but since I am a lover of things that need tending, I picked it up. It was a treasure trove! The book recipes are super exciting, but the handwritten notes on beautiful cards were the highlight. The small clippings cut out of old newspapers delicately pinned inside the book were so incredibly charming, I just about lost my mind.
I found my original recipe for rhubarb jam the exact same way. I kept thinking about the women who had that book through those ten decades, and it left me very nostalgic. There were recipes for award-winning lemon tarts yes please, let me test that , recipes for weird sounding salads yup, gonna test those out on hubby , and a beautiful recipe for homemade dill pickles. That recipe had a brine ratio that was perfect! Not too much vinegar, not too much salt. And, in the end, created the best pickle I ever ate.
The recipe was written on beautiful vellum paper I looked for a watermark to see if I could date it like the wild NCIS recipe sleuth that I am, but no dice. I felt if someone was going to spend the time to write down and save Mrs. There was also something tugging at me about this recipe because I feel like it was known back then, around these parts, that Mrs. And as crackpotty oh look I made up another word as my brain might be, I was right in this instance.
Fresh ingredients make all the difference in the world.
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