anyone care to share pointers on brined pickles?

[KKmama]

I'm doing this for the first time in my life (all my previous pickles were the vinegar/salt water/boiling water bath method), and I'm curious about others' experiences and would welcome any tips. I have really prolific pickling cuke plants in my garden, and I've been brining them in a food grade bucket with a brine solution. (1 c. salt/2 quarts water, IIRC) I've been topping off the brine, and skimming off the scum, and I've been keeping the pickles down under a weighted plate. I've added cukes as more have ripened. I figure that pretty soon, I'm going to have to retrieve the ones in the bottom of the bucket. (Which I think I will have to soak before I can... they are probably pretty darned salty!) Any tips? Do you can them after the pickling? What do you can them in (the brine they were in, or something else)?

Thanks!

[Metasequoia]

That's A LOT of salt! Yes, definitely will need soaking prior to eating. Can I ask why you're using such a strong brine?

I always use a 5.4% brine (3 TBSP salt to 1 quart water.)

Sometimes I'll use grape leaves in the bottom of the jar, sometimes I'll use a combo if oak & cherry leaves. They work equally well, IMO, in keeping cukes *super* crunchy.

And then skimming everyday & topping off if necessary - that's about it. Making sure cukes stay below the brine at all times...

[serenbat]

what type of "salt" did you use?

I use 3/4c sea salt (large crystals) and 1 gal water, I find this works well for us, not too salty, did 1/2 c and it wasn't enough.

[KKmama]

I'm using that strong a brine because that is what my 70s era Ball Blue book recommended. After I started, I became aware that some go with a 10% salt solution, some go with a 5% salt solution. I'll probably go with the 5% next time. I guess I'm not too worried about it now, because I really just want it to succeed. But maybe when I add more cukes, I'll add more water, without more salt.

Can you reuse the brine? Can you use it for canning them? Do *you* can them? (And if so, in what?) Is what I'm doing as far as adding new cukes as my garden produces them a bad idea? I'm using pickling salt.

Hey Serenbat, why do you say 1/2 cup was not enough--were you doing the floating egg test?

Thanks everyone!

[serenbat]

we didn't like the taste, not enough with 1/2 c

I researched several eastern european ideas for brines and most use 3/4 or more- 3/4 of large sea salt works best for us- I did two layers in my crock-
leaves (grape)dill heads, peppercorns, black & yellow mustard seed, garlic cloves, bay leaves and cukes, followed again by leaves and the other items, topped off with fresh leafy dill and more leaves, than plate and brine- I don't "can" the brine but re-use it for carrots with dried hot peppers, and cumin seeds added to the mix, two batches of carrots

just keeping pickles in the frig with a little of NEW salt and water (2 tbsp & H2o to cover the pickles in the jar) and when the carrots are done I add I fill up jars with the remaining brine from the crock and toss the left overs

[CherryBomb]

I'm fermenting for the first time, too. I think they've been in about 5 days now and it's going pretty well. I used some grape leaves from the wild grape growing in my yard and they're staying pretty crispy. I'm just using a large ceramic bowl and then I'll transfer them to some big jars when they're ready to go into the fridge.

Question, after they're done I want to do another round (I also have cukes coming out of my ears ) do I need to start all over or can I just put in some fresh grape leaves?

[Ravenlunatic]

I have been doing some of this too. I love this blog about pickles and brine

http://realfoodmyway.blogspot.com/20...ickle-faq.html

It just clarified some things for me. I am wondering though, I use a much less salty brine... about 1.5 TBS per quart. Anything more seemed too salty to me. Is this okay? or does the brine HAVE to be more salty.

Also, I get really good pickles in just a few days... I get no scum or mold on the water. Am I doing this right? I would assume so since they taste good, but I am interested in the fermenting enzymes/bacteria.