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Food » rec.food.preserving » Pickle question and cuke problem
| Pickle question and cuke problem [message #116053] |
Sa, 30 Juli 2005 21:32 |
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Greetings to the group!
I have two issues, a question and a problem.
The question is thus: I made a batch of refrigerator bread and butter
pickles. They are yummy, but made a batch much larger than my small
family can eat inside a month or so. Part 1 of my question is, can I
take these pickles (now about 3 weeks old) and freeze them without
loss of quality (in terms of flavor and texture)? Part two is, if they
can't be frozen without too much loss of quality, how long will they
stay "good" inside the refirigerator?
The "problem" is, I have like 15 pounds of cucumbers I need to use up.
I hate to throw them out, and as I have mentioned, I already have a
bunch of B&B pickles. I wouldn't use relish with any frequency. I
would prefer not to get into canning due to the heat we've been
having, although if that is the only way to preserve them, I will
(sigh). So, does anyone have any ideas to use them up? Do you need to
break out the HWB for dill pickles, or can they sit at room temp like
I see in the deli?
Please help me, I am drawing a blank!
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| Re: Pickle question and cuke problem [message #116054 ] |
Sa, 30 Juli 2005 21:49 |
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Andrea wrote:
> Greetings to the group!
>
> I have two issues, a question and a problem.
>
> The question is thus: I made a batch of refrigerator bread and butter
> pickles. They are yummy, but made a batch much larger than my small
> family can eat inside a month or so. Part 1 of my question is, can I
> take these pickles (now about 3 weeks old) and freeze them without
> loss of quality (in terms of flavor and texture)? Part two is, if they
> can't be frozen without too much loss of quality, how long will they
> stay "good" inside the refirigerator?
>
> The "problem" is, I have like 15 pounds of cucumbers I need to use up.
> I hate to throw them out, and as I have mentioned, I already have a
> bunch of B&B pickles. I wouldn't use relish with any frequency. I
> would prefer not to get into canning due to the heat we've been
> having, although if that is the only way to preserve them, I will
> (sigh). So, does anyone have any ideas to use them up? Do you need to
> break out the HWB for dill pickles, or can they sit at room temp like
> I see in the deli?
>
> Please help me, I am drawing a blank!
Sunset had a freezer bread and butter pickle that was fairly good. I
don't know if they have a website with old recipes or not. I am not
sure that I can get into my cookbooks, they are in our guest room (
currently very occupied)
Ellen
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| Re: Pickle question and cuke problem [message #116055 ] |
Sa, 30 Juli 2005 21:59 |
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ellen wickberg wrote:
> Andrea wrote:
>
>> Greetings to the group!
>>
>> I have two issues, a question and a problem.
>>
>> The question is thus: I made a batch of refrigerator bread and butter
>> pickles. They are yummy, but made a batch much larger than my small
>> family can eat inside a month or so. Part 1 of my question is, can I
>> take these pickles (now about 3 weeks old) and freeze them without
>> loss of quality (in terms of flavor and texture)? Part two is, if they
>> can't be frozen without too much loss of quality, how long will they
>> stay "good" inside the refirigerator?
>>
>> The "problem" is, I have like 15 pounds of cucumbers I need to use up.
>> I hate to throw them out, and as I have mentioned, I already have a
>> bunch of B&B pickles. I wouldn't use relish with any frequency. I
>> would prefer not to get into canning due to the heat we've been
>> having, although if that is the only way to preserve them, I will
>> (sigh). So, does anyone have any ideas to use them up? Do you need to
>> break out the HWB for dill pickles, or can they sit at room temp like
>> I see in the deli?
>> Please help me, I am drawing a blank!
>
> Sunset had a freezer bread and butter pickle that was fairly good. I
> don't know if they have a website with old recipes or not. I am not
> sure that I can get into my cookbooks, they are in our guest room (
> currently very occupied)
> Ellen
I just did a Google search and there are at least 2 under freezer pickles.
Ellen
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| Re: Pickle question and cuke problem [message #116056 ] |
Sa, 30 Juli 2005 22:23 |
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ellen wickberg wrote:
> Sunset had a freezer bread and butter pickle that was fairly good. I
> don't know if they have a website with old recipes or not.
Thought they did, but the page I stored had been removed :(
B/
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| Re: Pickle question and cuke problem [message #116057 ] |
Sa, 30 Juli 2005 22:31 |
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Brian Mailman wrote:
> ellen wickberg wrote:
>
>
>> Sunset had a freezer bread and butter pickle that was fairly good. I
>> don't know if they have a website with old recipes or not.
>
> Thought they did, but the page I stored had been removed :(
That is to say, http://www.sunset.com/sunset/Sunshine/foodsearch.html
Maybe the main node has something.
B/
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| Re: Pickle question and cuke problem [message #116058 ] |
Sa, 30 Juli 2005 22:56 |
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Brian Mailman wrote:
> ellen wickberg wrote:
>
>
>> Sunset had a freezer bread and butter pickle that was fairly good. I
>> don't know if they have a website with old recipes or not.
>
>
> Thought they did, but the page I stored had been removed :(
>
> B/
What is the exact old link? Often old pages can be tracked down at an
archive site.
Best regards,
Bob
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| Re: Pickle question and cuke problem [message #116059 ] |
So, 31 Juli 2005 01:00 |
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zxcvbob wrote:
> Brian Mailman wrote:
>
>> ellen wickberg wrote:
>>
>>
>>> Sunset had a freezer bread and butter pickle that was fairly good. I
>>> don't know if they have a website with old recipes or not.
>>
>>
>>
>> Thought they did, but the page I stored had been removed :(
>>
>> B/
>
>
>
> What is the exact old link? Often old pages can be tracked down at an
> archive site.
>
> Best regards,
> Bob
I did just go to a sunset page ( and it was for the magazine) but it
had no pickle recipe.
Ellen
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| Re: Pickle question and cuke problem [message #116062 ] |
So, 31 Juli 2005 03:53 |
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zxcvbob wrote:
> Brian Mailman wrote:
>> ellen wickberg wrote:
>>
>>
>>> Sunset had a freezer bread and butter pickle that was fairly good. I
>>> don't know if they have a website with old recipes or not.
>>
>>
>> Thought they did, but the page I stored had been removed :(
>>
>> B/
>
>
> What is the exact old link? Often old pages can be tracked down at an
> archive site.
Again, http://www.sunset.com/sunset/Sunshine/foodsearch.html
B/
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| Re: Pickle question and cuke problem [message #116063 ] |
So, 31 Juli 2005 04:55 |
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Brian Mailman wrote:
> zxcvbob wrote:
>
>> Brian Mailman wrote:
>>
>>> ellen wickberg wrote:
>>>
>>>
>>>> Sunset had a freezer bread and butter pickle that was fairly good.
>>>> I don't know if they have a website with old recipes or not.
>>>
>>>
>>>
>>> Thought they did, but the page I stored had been removed :(
>>>
>>> B/
>>
>>
>>
>> What is the exact old link? Often old pages can be tracked down at an
>> archive site.
>
>
> Again, http://www.sunset.com/sunset/Sunshine/foodsearch.html
>
> B/
I was hoping you had linked directly to a recipe you found using that
foodsearch link.
Here's the search page, but it doesn't find much anymore:
< http://web.archive.org/web/20021014235803/http://www.sunset. com/sunset/Sunshine/foodsearch.html>
Searching for "pickles" only returns 7 hits
Best regards,
Bob
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| Re: Pickle question and cuke problem [message #116065 ] |
So, 31 Juli 2005 18:40 |
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zxcvbob wrote:
> Brian Mailman wrote:
>> zxcvbob wrote:
>>
>>> Brian Mailman wrote:
>>>
>>>> ellen wickberg wrote:
>>>>> Sunset had a freezer bread and butter pickle that was fairly good.
>>>>> I don't know if they have a website with old recipes or not.
>>>> Thought they did, but the page I stored had been removed :(
>>> What is the exact old link? Often old pages can be tracked down at an
>>> archive site.
>> Again, http://www.sunset.com/sunset/Sunshine/foodsearch.html
> I was hoping you had linked directly to a recipe you found using that
> foodsearch link.
Ah, no. It's been some years (and probably some years since I used it,
is why I never noticed it was out of date), but knowing me I bookmarked
it for process purposes rather than anything specific.
I used to have a Sunset sub, but I let it lepse some years ago after the
redesign and "lightening" of the content. I still like a lot of the
recipes, though.
B/
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| Re: Pickle question and cuke problem [message #117354 ] |
Mi, 03 August 2005 00:55 |
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"ellen wickberg" <ellengw [at] shaw.ca> wrote in message
news:sETGe.69554$5V4.66568 [at] pd7tw3no...
> zxcvbob wrote:
> > Brian Mailman wrote:
> >
> >> ellen wickberg wrote:
> >>
> >>
> >>> Sunset had a freezer bread and butter pickle that was fairly good. I
> >>> don't know if they have a website with old recipes or not.
> >>
> >>
> >>
> >> Thought they did, but the page I stored had been removed :(
> >>
> >> B/
> >
> >
> >
> > What is the exact old link? Often old pages can be tracked down at an
> > archive site.
> >
> > Best regards,
> > Bob
> I did just go to a sunset page ( and it was for the magazine) but it
> had no pickle recipe.
> Ellen
here's an archive site http://www.waybackmachine.org/
HTH
--
lynn
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| Re: Pickle question and cuke problem [message #118754 ] |
Do, 04 August 2005 00:10 |
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Andrea wrote:
> Greetings to the group!
>
> I have two issues, a question and a problem.
>
> The question is thus: I made a batch of refrigerator bread and butter
> pickles. They are yummy, but made a batch much larger than my small
> family can eat inside a month or so. Part 1 of my question is, can I
> take these pickles (now about 3 weeks old) and freeze them without
> loss of quality (in terms of flavor and texture)? Part two is, if they
> can't be frozen without too much loss of quality, how long will they
> stay "good" inside the refirigerator?
>
I have a recipe for freezer B&B pickles. You just toss the ingredients
together, stir a few times over about 4 hours, then freeze. Very good.
Since yours are already made, I would try freezing then thawing a
small amount. If they come out ok after thawing, go ahead and freeze
the rest.
> The "problem" is, I have like 15 pounds of cucumbers I need to use up.
> I hate to throw them out, and as I have mentioned, I already have a
> bunch of B&B pickles. I wouldn't use relish with any frequency. I
> would prefer not to get into canning due to the heat we've been
> having, although if that is the only way to preserve them, I will
> (sigh). So, does anyone have any ideas to use them up? Do you need to
> break out the HWB for dill pickles, or can they sit at room temp like
> I see in the deli?
>
Dills need HWB. Other ways we use up cukes are: cucumber salad,
cucumber soup, cucumber dip, salad addition, quick snack peeled
quartered with a little salt. Other ideas are: couple of slices work
really well on your eyes, add to veggie drinks, and neighbours really
love them ;)
> Please help me, I am drawing a blank!
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| Re: Pickle question and cuke problem [message #118764 ] |
Do, 04 August 2005 18:20 |
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Andrea wrote:
> Greetings to the group!
>
> I have two issues, a question and a problem.
>
> The question is thus: Part 1 of my question is, can I
> take these pickles (now about 3 weeks old) and freeze them without
> loss of quality (in terms of flavor and texture)?
Never tried it, but interested in result
> how long will they
> stay "good" inside the refirigerator?
Six months minimum if you used straight vinegar w/o diluting with
water: boiling sugar, vinegar and mixed in spices for 5 min, then place
diced cukes in boiling pot, scoop out with slotted spoon after 2
minutes into 3# margarine containers ( drained ) ..after all batches
done, let liquid cool, then refill drained cukles ( i like them crisp,
not overcooked) ...place in frig .
>
> So, does anyone have any ideas to use them up? Do you need to
> break out the HWB for dill pickles, or can they sit at room temp like
> I see in the deli?
HWB???
I make 5gal plastic buckets ( laundry soap buckets the best) of "brine
pickles" every couple of weeks ...takes about 2 gal of water, 3/4 cup
non-iodized table salt/gal .. nothing gets boiled, no vinegar ..add
spices ie garlic + dill +?
I use a smaller lid on top and fill a tupperware container with 3# lead
sinkers for weight leaving 2 inches liquid above pickles ...if I raise
the weight (couple times a day), pickles float up, then smoosh them
down and the liquid circulates all over ..keep at room temp between 70
and 80 degrees ( don't put in basement!) gets cloudy in 2+ days
....trying to minimize the scuz that will form on top ..use fish tank
net to remove scuz ..clean before using in fish tank again <grin>
here is a neat trick .. when I harvest garlic and dill, I save all the
green stems and seed pods in a plastic grocery bag in freezer ..when
making brine pickles, break off a few handfuls of each and stuff the
bucket.
non-refrigerated brine pickles will last several months if placed in
cooler basement ...last batch got spoiled by Christmas time last year
....must be another way ie boiling the brine to kill everything.
Columbus brought pickles to America ...don't think he had a frig
onboard ...do a google on Columbus and Pickles and you'll find
interesting reading
Now I have a question:
I love salt, but barrel pickles are too salty for even me ...when I
process for frig, I cut into spears, fill containers tightly, add fresh
water and let stand two hours, do it a second time, then add 1/2 water
+ 1/2 vinegar ( cold) and place in frig ...anyone know how the
commercially prepared brine pickles were "desalted" and what is the
content of the liquid they are packed in the barrel in the store
unrefrigerated?
Stew Corman from sunny Endicott
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| Re: Pickle question and cuke problem [message #121434 ] |
Fr, 05 August 2005 21:39 |
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just tried to freeze some bread and butter pickles ...
defrosted them next day ..not bad really, just lost a bit of their
crispness ..good use for all those 3# margarine containers around ...I
may try to make a batch with less exposure to boiling liquid
may try brine pickles next, since I have more freezer space avail than
frig space for six months ...will report back on this thread
Stew Corman from sunny Endicott
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| Re: Pickle question and cuke problem [message #121442 ] |
Sa, 06 August 2005 16:15 |
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doing DD I found this older thread on overly salty brine pickles:
"
<< You're pretty much stuck, though you can soak them briefly in water
or a vinegar-water solution to pull some of the salt out >>
When I lived in Michigan, (17 years ago) we lived near a cucumber
recieving
facility. They got the cucumbers brought in by truck and put them in
many very
large vats (outdoors) made of cyprus wood and filled with a very strong
salt
brine. Any cucumber from the vat was not just salty, but inedible.
They were
stored at this facility and then picked up throughout the rest of the
year,
supplying the now brine pickled cucumbers to a processing plant that
made them
into edible pickles.
As it was explained to me, the pickles upon arrival at the pickleing
plant,
were treated to a steam bath, both steam and hot water were used and
then they
were treated with vinigar and spices and bottled and processed. I am
not sure
what kind of pickles these were made into, (maybe they turned up on
McDonalds
hamburgers. But it would seem to me that you don't have anything to
lose in
trying to save those oversalted cucumbers. Try a series of baths of
warm or
even brief baths of boiling water and see if it helps.
Maybe if you try reprocessing them into pickle slices, Like for
hamburgers, it
might help get the salt out too, since sliceing will open them up some
to get
the salt out easier "
So I am not the only one who noticed this phenomena, altho nobody who
recommends 8->10% brine ever talks about it!
BTW, forgot to mention I add a sliced garlic clove and sprig of dill to
final jar
Does anyone use the brine (boiled ) for anything ....why?? I just chuck
it .
Stew Corman from sunny Endicott
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| Re: Pickle question and cuke problem [message #121444 ] |
Sa, 06 August 2005 19:35 |
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scorman [at] stny.rr.com wrote:
> So I am not the only one who noticed this phenomena, altho nobody who
> recommends 8->10% brine ever talks about it!
I use 1 tablespoon of kosher salt per cup of water.
> Does anyone use the brine (boiled ) for anything ....why?? I just chuck
> it .
Not boiled, but g'pa used to drink the cloudy brine (infused with
garlic, hot dried red peppers, dill) on occasion "for the blood."
B/
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| Re: Pickle question and cuke problem [message #121445 ] |
Sa, 06 August 2005 21:50 |
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"Not boiled, but g'pa used to drink the cloudy brine (infused with
garlic, hot dried red peppers, dill) on occasion "for the blood." "
hmmmmm ... I love to drink the liquid that green olives and pimentos
come jarred in ...that count for any brownie points?
BTW, 3/4 cup to 1 gal is minimum to prevent spoilage ie 7 1/2%...
1 US tablespoon = 0.0625 US cup
so, your 1 tblsp/cup = 1:16 which is 6.25% ...a bit shy of the FDA
standard to prevent harmful bacteria ...the old standard was to float a
raw egg in the brine and that was equiv to about 10% ( now considered
overkill
Stew Corman from sunny Endicott
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| Re: Pickle question and cuke problem [message #121458 ] |
So, 07 August 2005 19:19 |
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scorman [at] stny.rr.com wrote:
> "Not boiled, but g'pa used to drink the cloudy brine (infused with
> garlic, hot dried red peppers, dill) on occasion "for the blood." "
>
> hmmmmm ... I love to drink the liquid that green olives and pimentos
> come jarred in ...that count for any brownie points?
Not sure, this wasn't a vinegar brine and was "live."
> BTW, 3/4 cup to 1 gal is minimum to prevent spoilage ie 7 1/2%...
> 1 US tablespoon = 0.0625 US cup
> so, your 1 tblsp/cup = 1:16 which is 6.25% ...a bit shy of the FDA
> standard to prevent harmful bacteria ...
Ah, that's why the coroner said we all died. Makes sense now.
> the old standard was to float a
> raw egg in the brine and that was equiv to about 10% ( now considered
> overkill
That's the one I used (before we all died from bad pickle brine) for
curing olives.
B/
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| Re: Pickle question and cuke problem [message #121496 ] |
Di, 09 August 2005 00:15 |
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scorman [at] stny.rr.com wrote:
> just tried to freeze some bread and butter pickles ...
> defrosted them next day ..not bad really, just lost a bit of their
> crispness ..good use for all those 3# margarine containers around ...I
> may try to make a batch with less exposure to boiling liquid
>
> may try brine pickles next, since I have more freezer space avail than
> frig space for six months ...will report back on this thread
>
> Stew Corman from sunny Endicott
>
I have a really nice recipe for B&B freezer pickles. I can post it if
you like.
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| Re: Pickle question and cuke problem [message #121500 ] |
Di, 09 August 2005 02:47 |
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Brian Mailman wrote:
> scorman [at] stny.rr.com wrote:
>> BTW, 3/4 cup to 1 gal is minimum to prevent spoilage ie 7 1/2%...
>> 1 US tablespoon = 0.0625 US cup
>> so, your 1 tblsp/cup = 1:16 which is 6.25% ...a bit shy of the FDA
>> standard to prevent harmful bacteria ...
>
> Ah, that's why the coroner said we all died. Makes sense now.
That is to say, the operative word is "prevent." Mine is to *provide.*
After 3-4 days, the brine is acid enough (lactic acid) to prevent the
bad beasties or kill them off if they are in there.
B/
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| Re: Pickle question and cuke problem [message #121513 ] |
Di, 09 August 2005 17:36 |
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sure, BTW next time just post ...it's a free world <grin>
please include detailed procedure ie boiling time, how to cool etc
Stew Corman from sunny Endicott
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| Re: Pickle question and cuke problem [message #123103 ] |
Do, 11 August 2005 16:00 |
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Thanks to everyone for their comments, and especially for the
empirical pickle-freezing research! I'll have to try that if my
refrigerator pickles stop being consumed.
-Andrea
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