fermented pickles

[majorcatfish]

knowing it's kind of late in the season but anyway figured to post this anyway.
during one of many nights of insomnia was watch alton brown and he did a fermented dill pickle.
we have already have cases of every kind of pickle already done. watching the show reminded me of going to the grocery store and my mother letting me get a pickle form the barrel
so figured what the heck lets do a batch with the last of the cucumbers, wow talk about a flash back.

if anybody is interested in this here is the link to the recipe
also if you ever see that show on this watch it.

http://www.food.com/recipe/good-eats-dill-pickles-from-alton-brown-2007-266032

 

[so lucky]

I like to watch Alton Brown. He's pretty entertaining. I found out I have been making gravy wrong for nearly 50 years.

 

[NwMtGardener]

Thanks for posting this! I've honestly never heard of fermented pickles, but it sounds like something i would love, and that would be easy to do as a small batch in a little crock. Plus only takes a week!

 

[seedcorn]

I like to watch Alton Brown. He's pretty entertaining. I found out I have been making gravy wrong for nearly 50 years.

Please explain.......

 

[baymule]

I like to watch Alton Brown. He's pretty entertaining. I found out I have been making gravy wrong for nearly 50 years.

Please explain.......

Yeah, how can you make gravy wrong for 50 years? If nobody died, then what was so wrong?

 

[majorcatfish]

Thanks for posting this! I've honestly never heard of fermented pickles, but it sounds like something i would love, and that would be easy to do as a small batch in a little crock. Plus only takes a week!

they are sooo good.... shame they are a fridge pickle and only have a couple months shelf life. we did it and have <had> 2 1gallon jars of them once gone will be looks for some small cucmbers this winter to do it all over....

you really have to watch the show....

 

[so lucky]

I like to watch Alton Brown. He's pretty entertaining. I found out I have been making gravy wrong for nearly 50 years.

Please explain.......

He said after you mix the flour with the butter (or fat) you need to stir and cook for a long time, to allow the flavor to develop. (can't remember how long--it may be on a you-tube video) Also a chemical process takes place with the browning of the roux. If you do it like I have, and just stir and cook till it thickens, then add liquid, you are not getting the full flavor of the gravy. I have always just used "Kitchen Bouquet" to make the gravy brown and flavorful, if I am wanting brown gravy. I confess I have not converted to his method, as I am usually in a hurry, but I do at least cook the roux a little longer now. He said you can see the texture change, but I may not be discerning enough to see that.

 

[hoodat]

My mother always made three batches of fermented pickles every year. 10 day pickles, 20 day pickles and 30 day pickles. She never had trouble canning them. They were done in the cellar in big stoneware crocks and smelled great. As I recall it there was a lot of skimming and changing of brine involved in the process.

 

[majorcatfish]

I like to watch Alton Brown. He's pretty entertaining. I found out I have been making gravy wrong for nearly 50 years.

Please explain.......

He said after you mix the flour with the butter (or fat) you need to stir and cook for a long time, to allow the flavor to develop. (can't remember how long--it may be on a you-tube video) Also a chemical process takes place with the browning of the roux. If you do it like I have, and just stir and cook till it thickens, then add liquid, you are not getting the full flavor of the gravy. I have always just used "Kitchen Bouquet" to make the gravy brown and flavorful, if I am wanting brown gravy. I confess I have not converted to his method, as I am usually in a hurry, but I do at least cook the roux a little longer now. He said you can see the texture change, but I may not be discerning enough to see that.

clarified butter is the key to making any roux and browning it will give you a wonderful nutty flavor... oh yes thanksgiving is coming....... and we have a whole 3 parsnips out of 50 seeds planted....

 

[baymule]

Oh, OK now I understand. You make a roux for your brown gravy. I do that for gumbo. Must have roux for gumbo. How to tell if roux is ready.....just before it burns, it is ready. And the best way to do that is burn a batch or two and the next time I guarantee you will know when it is fixin' to burn!