Thank you very much. Subscribers? Unless I make wild claims and go for click bait headlines I'm at the mercy of the algorithms. You can share the videos to help though! Thank you again. I really appreciate it.
The reason for Grape leaves in some recipes is to help keep the pickles crisp! You can also use oak leaves it is the tannins in the leaves that do the job.
Yup, that's what I was pointing out. The larger the crystal (or smaller the grind) will change the weight of the volume measurement. Thanks for watching.
I decided not to use the pickle crisp for a more consistent test and demonstration. Yes, you can add it cold and make sure it's dissolved. Thanks for watching...I think I'll go have a pickle!
The Iodine in table salt is not to prevent caking! It was put in to prevent Iodine deficiency. There is other additives in table salt to prevent caking, but it is not Iodine! The reason you do not want to use Iodized salt is that the Iodine will kill the bacteria you are trying to grow!
Thank you Dave! I made some this year that came out mushy. I was so disappointed! I will weigh my salt next time. Last year I used a much higher salt concentration (7%) and the pickles were awesome. This year I tried less salt and they just turned to mush :(
I struggled as well until I read more salt keeps them crunchy. I use grape leaves also but don't remember my uncle Bob doing that. I think he only used salt with dill and garlic. Oh, if my memory was better :)
What I would give to talk to my great grandmother!!! She knew so much of these things. Even my grandma was without a refrigerator for quite a while. So many lost skills! I asked my Grandma about some of these things before she died but she couldn't remember a lot of the answers because it wasn't something she kept up on. Thanks for another piece of the puzzle. I also thought it was very interesting about the white scum. I believe that is called kahm yeast. I get it on my pickles every time I ferment them in a big crock and have been so frustrated by it. Maybe that just comes with the territory. Thank you again!
My grandmother was a master at fermenting and backing. We always had her pickles in addition to raiding uncle Bob's stash. Yup, the scum is called kahm yeast. I don't even notice it anymore.
Hey Ryan, thanks for watching. The process should be the same. Just remember to use smaller 3-5 inch cukes and cut the blossom end of. The brine will need to penetrate the skin so it will take longer but it should work fine.
