[–] yeti 1 points (+1|-0) Edited

Dude, I see the coriander, but that is a shitload of allspice for one jar of pickles on the right.

[–] jobes 1 points (+1|-0) Edited

yeah, accidentally dumped too much in there. i need to pre-measure my spices. I was just prepping it in a hurry

[–] yeti 1 points (+1|-0) Edited

My whole life, I was a "pinch of this, dash of that, oh, about yay" guy. I started doing some things in bulk(mead, kraut, pickles, sausage) and I started coming across a couple of problems. One was the obvious: inconsistency from one batch to the next. The other was that, with something like mead for example, it might be more than a year before you actually evaluate it. And it's not so much the bad batches, it's the incredibly awesome ones. And I can't remember WTF I did that made this one batch so fucking perfect.

So, now I write things down, and when I evaluate, I keep little notes, like "more of this and less of that." I'm getting better and more consistent results that way. Though I have to admit that with pickles I just stuff a bunch of shit in there and hope for the best.

[–] jobes 1 points (+1|-0)

I started these on Sunday and I'm trying something a bit different this time. Both jars have about:

  • 1L filtered water
  • 3tbsp sea salt
  • ~5 Persian cucumbers
  • Several fresh dill sprouts
  • 4 cloves of garlic
  • Variety of spices (peppercorn, mustard seed, coriander)

The jar on the left has only been in the fridge and it is completely sealed. I shake it up a few times/day. This is supposed to be a "half-sour" pickle. If you've ever been to a Ted's Montana Grill, they serve this type as appetizers.

The jar on the right is fermenting on the counter at room temp. It has a glass weight to ensure the pickle are fully submerged and a 1-way release valve to release CO2 (can't seal a jar while fermenting).

I'll check on them Friday