Anyone here a pickling expert?

[Tab]

I want to try pickling, and particularly unusual spices, but just want to get the general technique down first.

I gather there are two kinds of techniques - one is a room-temp technique that takes weeks, the other an overnight technique that requires refrigeration, but I'm not up on the benefits/drawbacks of either.

Has anyone here done this? Tips/techniques?

TIA

- Tab

[Shakespeare]

1. I'm not an expert by any means, but I do make pickles every year...

You're right about the two techniques (and the room-temp technique actually requires water bath processing). It takes about a month for the pickles prepared this way to cure.

The brining technique (or, aptly, refrigerator pickles) is great and quick and easy (and the pickles are ready to eat after just a few days in most cases), but overall the pickles have a much shorter shelf life than those canned using a water bath. The only real difference I've noticed between the two kinds of pickles is that the refrigerator kind maintain a more "cucumber-y" taste and crispness, which may or may not appeal to you.

You can make pickles out of almost anything--my mom used to make sweet-tart watermelon rind pickles when I was little, and I still love those (and what a great way to make use of something that would normally go into the compost bin!). I'm just getting started on my pickling for the year (the growing season here has been slow and troublesome this year), but so far I've made tomato relish, chow-chow and mean-ass kosher dills (I like them very garlicky and very spicy!).

on edit: Check out the link I posted in the other thread about pickles if you want a great (and cheap) book with canning/pickling basics, including all the recipes you could ever want.

[Tab]

2. Thanks, but...

what "other thread" are you referring to?

[Shakespeare]

3. This one:

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x11651

[grasswire]

4. there's a third kind of pickle....

...using the old "fermented" technique. No vinegar, no hot processing, no refrigerator. Just cucumbers, pickling salt, pickling spices, garlic and dill. Put in the jars, fill with de-chlorinated water. After a few days fermentation begins, just as would happen in a big pickle crock. Bubbling and foam on top. After about seven days, that stops. Then it's six weeks until they are ready to eat. Mine will be ready in two more weeks. The home economists at the local newspaper say that fermented pickles will not spoil despite the lack of vinegar or hot water processing, and one should only worry if they are slimy. In that case, throw them out.

Two more weeks until my batch is ready. If you want to find recipes, just google "fermented dill pickles."