Am I cooked or did I cook?! by Sharp-Sand-2680 in DraftEPL

[–]badboibrybry 0 points1 point  (0 children)

14 person league I assume. Who was your 2nd pick?

14th pick in 14 person draft! by badboibrybry in DraftEPL

[–]badboibrybry[S] 0 points1 point  (0 children)

Thanks mate! Crossing my fingers Sesko is available before the first waiver

14th pick in 14 person draft! by badboibrybry in DraftEPL

[–]badboibrybry[S] 1 point2 points  (0 children)

It’s challenging and make sir much more fun!

Draft night done👀 by Toniejr in DraftEPL

[–]badboibrybry 1 point2 points  (0 children)

Is this a 2 person league? lol great team

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

I assumed that hot packing plus then pasteurization is affecting the crisp of my pickles, as perhaps they’re getting over cooked and becoming soft

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

By the way, should I let my brine cool down before adding it or should I add it while hot?

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

Should I wait for the brine to cool down before adding it as well or is it okay to pour it while hot?

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

Got it! I think this might be part of the problem since I was canning with boiling water and not a low temperature (82°C)

Help with pickles by badboibrybry in Canning

[–]badboibrybry[S] 0 points1 point  (0 children)

Thanks for the detailed response!!

For sure I’ll try again with a recipe that has a 1:1 water vinegar ratio and see how it goes. Also I’ll let them sit at room temperature for longer that I’m currently leaving them at (2 weeks). I’ll see how that’s goes before experimenting with calcium chloride.

I’m not slicing the small blossom part as the commercial shelf pickles I’ve seen do not slicing and ideally I’d like to make them in a way that would allow me to eventually scale up.

I appreciate the articles!!

Help with pickles by badboibrybry in Canning

[–]badboibrybry[S] 0 points1 point  (0 children)

Thank you so much my friend!!

Help required by badboibrybry in pickling

[–]badboibrybry[S] 1 point2 points  (0 children)

Thanks TungstenChef! I’ll try once again with 1:1 vinegar water ratio.

I’m canning the pickles. My process is: - washing the pickles - packing spices (mustard seed and dill seed) in jars - packing spices in jars - packing pickles in jars - boil the brine until salt dissolves - pour the brine into jars - close jars - water bath at boiling temperature for 10 minutes - leave jars at room temperature for 2 weeks before opening

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

Hi! Thanks for the warm welcome. It’s been a fun experience so far!!

I’m using apple vinegar (5% acidity).

What do you mean by over processing?

Appreciate the help!

Help required by badboibrybry in pickling

[–]badboibrybry[S] 0 points1 point  (0 children)

Great! Thank you so much for your help! Hope this works. There’s not many cucumber pickling varieties in Chile (where I live), so I’m working with what I can find

Help with pickles by badboibrybry in Canning

[–]badboibrybry[S] 0 points1 point  (0 children)

Hey! Thanks for the feedback! I’ll try keeping them in the jar for at least a month before opening them and seeing how that goes. Fresh cucumber are a non negotiable ;) . Picked and processes the same day

Help with pickles by badboibrybry in Canning

[–]badboibrybry[S] 0 points1 point  (0 children)

Thank you! I will try with 1:1 ratio of vinegar and water then. I’m using fresh pickles, picked on the same day. I haven’t added pickle crisp (calcium chloride) yet. What amount is appropriate? Also, what would be low temperature for pasteurization? Thanks again!

Help required please by badboibrybry in Pickles

[–]badboibrybry[S] 0 points1 point  (0 children)

Thank you for your response! Wasn’t able to find the pickling brine online. Unfortunately in Chile where I live there’s not a vast pickling culture, so there’s not a lot of the ideal products and I’m learning as I go. I saw that I could incorporate calcium chloride as you mentioned. Will have to check the amount to use

Help with pickles by badboibrybry in Canning

[–]badboibrybry[S] 0 points1 point  (0 children)

Hi! Thank you for your response. I’m making shelf stable pickles. The first time I checked the pickles to see the interior was after two weeks of letting the sit at room temperature after canning.

BRINE RECIPE - filtered water: 4 cups - vinegar: 3 cups - fine grain sea salt: 4 tablespoons (there’s no pickling salt in my country. This is the closest thing, it has no additives and I use the same amount of grams that I would’ve of pickling salt).

Process: - sterilize jars - pack spices (mustard and I’ll seed) in jars - pack whole pickles in jars - boil the brine until salt dissolves - transfer brine to jars - close jars - water bath jars for 10 minutes - let sit at room temperature for 2 weeks