Need pickling advice

[nemigardener]

I've only ever done fresh pack before and I want to try brining this year. I have 8 plants (National Pickling heirlooms) and so far only four pickles on it, not enough for a fresh pack batch.

Once pickles are in the brine, how long can they be kept in it before I have to process them? Also, anyone know of a common household item that will make a good weight? My cnning book says a dinner plate, but that won't fit in my wide-mouth jar. Can I put spices in the brine or do I have to wait for canning day?

I also seem to recall a book (I lent it to my mom) saying you could make up the vinegar mix ahead of of time and process when it gets full of pickles.

What do you more experienced picklers do?

Thanks

 

[4grandbabies]

I can remember my mom using the brine and crock method years ago..best pickles ever..wish she had left her "how to "
behind for me
I have an extremely easy way to make modern day dills tho.

I gather my pickles before they can get over thumb length..
if I dont get enough the first day, I use a brown paper bag(never plastic) to store them in crisper tray until I feel I have enough to be worth canning.

make a brine of 1 quart good quality 5% acid white vinegar,3 quarts of water, and 1 cup PICKLING salt. I use porcelean or stainless steal pots and a wooden spoon to work with this, as I wont want any adverse reactions from aluminum pots etc.
Over to another burner, fill a LARGE tall pan full of water about 3/4 full and start it to boil;
while you are waiting for the brine and other pot of water to boil, scrub those little cukes, and cut off the blossom end(that end will spoil them if left on. pack them in hot clean jars, have a fresh head of dill in the bottom,or if unavailable-use purchased , also I add at least a teaspoon (less if you dont like spicyor optional) of cracked peppercorns, a clove of garlic if you like garlic dills(garlic also optional) then pour the boiling vinegar mixture over, to about 1/2 " head space, wipe rim well, and place a canning flat and tightened band on, when you have several like that, you lower them into the other pot of boiling water, and give a 7 minute (for quarts or 5 minute for pints) water bath, use your jar lifter to lower or raise,that is the worst part of this project.. sit aside out of any breeze from fan...and you will hear those lids seal as they cool. I always wait 3 weeks to a month to start eating them, and think they are great to save for winter, they are great by 3 months.
If you had to hold them for several days before getting enought, I would add a bit of alum into the scrub water, and soak them then rinse before proceeding. hope you find this useful.

 

[Greensage45]

Hi,

This is my first year with cucumbers. I chose a pickling cuc, and I planted two rows of garlic and a big batch of dill.

My cucs are just coming out of my ears now ( have yet to pick ), and my dill is only a few inches tall (6 inches at best). My garlic is looking like thin strips of greenery.

So, I am afraid I will have no alternative than to get pickling spices mix and go from there. I really feel like I am cheating myself out. I so want to be able to do it like the 'old days', where everything but the peppercorn is available in the home garden. I am almost certain that as the summer progresses my garlic will come to fruition and my dill will grow tall with nice fat bloom heads, and then hopefully my cucs are producing as well as they are now.

In the meantime I know I had best get out there; already some of the cucs are over 6 inches long and quite fat. I think I will find a way to do the big ones in a fermenting vat instead. I like the idea of tabletop fermenting jugs. So much to learn, thank god I now have a copy of "The Encyclopedia of Country Living", as much as I already feel like I am failing miserably at pickles and I haven't even gotten started. I do have my jars and my jarring pot and jar holder; I forgot the forceps but will pick up a pair soon. LOL

Well, I am going to try to dig up all the older posts on pickles and refresh my mind; then I will have to break out my trusty notebook and begin handwriting all of my notes.

Thanks again,

Ron