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The Dill Pickle Experiment – The Final Chapter

August 12, 2012

When we last left our dill pickles, they were beginning week 3 of the brining process.  The Gardener, serving as official taste tester, had declared them dill enough and crispy enough but not sour enough.  The brining continued for another few days until the Harvest Manager called time.  Brining can’t go on indefinitely, and the pickles were as sour as they were going to get.

At this point the brine looked a bit suspect – cloudy with precipitation.  So, I brewed up a batch of fresh brine and moved the pickles into smaller jars.

Brine (water and salt) creates pickles through fermentation.  Fermentation creates lactic acid which, with the help of bacteria, preserves the food.  Fermented cucumbers will be sour and somewhat salty.    These pickles did not undergo the water-bath processing, so they are stored in the refrigerator.

Our Dill Pickle Experiment yielded three quarts of pickle spears.  The Harvest Manager gave one jar to an interested and supportive friend.    Harvest Managers truly appreciate interested and supportive friends.

 

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4 Comments leave one →
  1. Suzanne permalink
    August 13, 2012 4:45 pm

    So would you make them again?

    • August 13, 2012 4:47 pm

      I would definitely make them again, but I would try to use smaller cucumbers and make them whole instead of spears.

  2. August 13, 2012 4:50 pm

    Here’s a comment posted to Facebook by Amy Segal Blase: Interested and supportive friend has verified the experiment and considers it a success–the pickles are sour and most importantly, crunchy! Happy to be your test subject anytime!

Trackbacks

  1. Pickles and Olives are Fermented Too, But How? « fermentingjoy

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