Re: Pickle All the Things!
I would happily buy the last ones from the store and now they’re gone.
Let’s see if it’s just luck, and to do it proper.
The Ball Jars were a bit too cramped so I’m going with the next step up in pickle jars before I inevitably get a couple E-Jens. The ratio of ingredients is still mostly a guess based on what felt right for a medium flavor, but this time an exactly measured guess so I can do it again if it works.
Jar #1
Medium
I test fit whole pickles into Jar #1 before starting and of the three it also has the most cucumber to brine at around 1:1.
678g Cucumbers
663g Brine (9g Salt to 240g water)
20g Sonoma Brinery Sauerkraut juice.
8g Garlic chopped into thirds
6g Fresh Dill
5g Whole Peppercorn
1.5g Dill Weed dry
1.5g Mustard Seed
1g Coriander seed
1g Bay Leaf
~0.015g MSG (tiny pinch).
Jar #2
Double.
1.5x the garlic, 2x all other herbs, no change to brine or MSG.
When measured out double dill seems a bit absurd, but who knows!
Jar #3
Half.
0.5x all herbs including garlic, no change to brine or MSG.
The Bay leaves are said to be for the tannins to maintain firmness, it will be interesting to see if half bay leaves affect the texture.
Jar #4
Tip control
Same herbs as Jar #1 but the tips have been cut instead of aggressively scrapped. A test both for texture and to see how repeatable this whole thing really is. I’m not adverse to cut pickle but part of the point is the sensation of biting into a whole juicy fermented pickle.
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