Today, I'm trying the Clausen pickle recipe..this was posted by someone experienced who said they came out great..I learned that one of the tricks is to snip off both ends of the cuke when rinsing..the blossom end releases an enzyme that both softens and gives the cukes a funky taste(so I'm told)....and to soak them in ice cold bath for several hours to help them stay crunchy..cukes are in abundance and really cheap right now-or else I'd not bother..
PS..I made a load of cherry jam, stewed cherries earlier this summer and was not happy at all..but I recently opened a jar of the jam and something magical happened, it's outrageously good..really fresh, sweet/tart cherry flavor where before, it tasted like a lump of unidentifiable fruit..I regret not experimenting with brandy recipes..for gifting, of course
Fermented Dill Pickles – Refrigerated "Clausen" Type
1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water
In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.
Fermentation sequence
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.
To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area. |
