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Tweetie Byrd
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Posted: Tue Aug 9th, 2005 06:51 pm |
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| I used an old recipe given to me by a Jewish lady I once knew. I used white vinegar and Kosher salt as well as garlic, brought the broth to a boil and cooled it as it stated in the recipe. After standing over 3 weeks my pickles look good but upon opening, they give off a gas and bubbles. They smell great, just like hers but I'm not sure they are safe for us to eat due to the bubbling etc. Should I throw them all away or are Kosher dills supposed to ferment like these?
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bessnfloyd
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Posted: Wed Aug 10th, 2005 01:41 am |
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Frankly, it's been too many years since I made pickles, and I never made Kosher (fermented) pickles anyway. My one go at making sauerkraut was an unmitigated disaster, never repeated!
I'm calling in some experts, they should answer soon.
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Bess W.
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Chef Al
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Posted: Wed Aug 10th, 2005 01:44 am |
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This is where I say, "it depends" ,....
Is the gas "sulpher-like" ?
Are the bubbles "big" ?
I think your OK - take a little taste ---- you will know immediately. If your equipment was sterile, and product was fresh, it's hard to mess up pickles and vinegar ,...
WHEN IN DOUBT - THROW IT OUT
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bessnfloyd
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Posted: Wed Aug 10th, 2005 04:48 pm |
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I found this article from Colorado State University Cooperative Extension in an article called "Are Grandmother's Pickle Recipes Safe?"
You will find two basic methods of making pickles. In the first method, the vegetables go through a curing process in a salt and water brine solution for one or more weeks. Lactic acid produced during this fermentation process helps preserve the product. The product that results are called brined or fermented pickles. Sauerkraut is made by this method. Once fermentation is complete, these foods must be refrigerated or canned for safekeeping.
It is rare that brined or fermented products are unsafe. You should not eat products, however, that appear spoiled. Toss all products with mold growth, off colors, abnormal odors, slippery surfaces or a mushy texture.
Maybe this will help you decide. Keep them refrigerated now, however, if you decide to use them.
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Bess W.
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weedylady
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Posted: Tue Aug 16th, 2005 12:18 pm |
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I used to make kosher pickles every year, and they bubbled and the brine got scum on it, and they seemed to attract every fruit fly within miles (and that was inside the house!), but they were absolutely delicious. As I dimly recall, though, you had to drain the broth several times and boil it and cool it then pour it back on the cukes: not just once. It was a recipe from a cookbook, and I can't remember which one it was anymore.
Only once did they not turn out right, and I am sure that was because I used pickles that were too large and so not firm enough. They turned out mushy. I threw a lot of them away even though they were still technically edible. I always canned them in quart jars in a canning kettle after the fermentation process was completed, though, to make sure they were safe to keep and to stop the whole process.
On the subject of sauerkraut, I made it once with an old farm woman assisting me. She said we had to wait until the sign (of the moon) was right to make it. OK. This batch was wonderful although it stunk like a dead rat while "working" out in the garage.
The second batch (all 5 gallons) I made myself without regard for "the signs". It had to be thrown away. I now believe in moon signs, for sure!
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