Pickling

[Tyler Underwood]

In the next couple of days Mrs. Underwood and I are going to start canning some pickles. This year we have decided to go with period pickling recipes. While going through the Southern Gardner I found one recipe that called for using a combination of whiskey and vinegar, since at the time that particular author said that vinegar was scarce.

Has anyone ever tried this method? If so do you have any recommendations and or advice?

[Craig L Barry]

Re: Pickling

Other than adding flavor, I can't imagine distilled whiskey for a pickling agent in lieu of vinegar. Mostly pickling is accomplished with a salt brine...as much salt as the solution will take. This is what draws out the contaminants which cause spoilage. The other ingredients are primarily for flavor, right?

[AndrewGrim]

Re: Pickling

Alcohol does inhibit the growth of bacteria, and could help stretch the vinigar. Most times I have seen alcohol it is with fruit. Besides without the vinigar you have something drinkable too.

[Tyler Underwood]

Re: Pickling

Several weeks ago we tried pickling with whiskey. Unfortunately the cucumbers need to set in the pickle for a year prior to opening. I will certainly let everyone know the outcome.

[AndrewGrim]

Re: Pickling

That is some real pre planning.

[Tyler Underwood]

Re: Pickling

It's real torture having to wait Andrew!

[Johnschut]

Re: Pickling

Tyler, have you tried pickling in a period jar from dog river glass?

[Tyler Underwood]

Re: Pickling

Ahh, yes I have forgotten about this thread.
Yes John, we did try the pickles in period glassware.
We recently opened up the pickles that we used the whiskey recipe on and WOW!
These babies were hands down, the most vile and off putting pickles I have ever tasted in my life.

[rbruno]

Re: Pickling

Tyler,
I made pickles last year using modern recipe and methods. I soaked the cucumbers but some soaked longer then others in the salt brine. And, experimented with a few other ingredients. They all tasted great. Just our of curiosity, what did they taste like? Salty? Like whiskey? Great experiment though. Makes me wonder if all the pickles from the period taste like yours or did something go wrong with your batch.

[fahtz]

Re: Pickling

To tinker here a bit- can you walk us through the process y'all used? I pickle quite a bit, and use a fair amount of period recipes, glass, and reproductions- I have also used whiskey and vinegar in conjunction with each other.

One thing I have learned- cooking whiskey is NOT drinking whiskey. Finding the balance is key, and admittedly, I have not gotten it right- but I have gotten to something at least edible, after a few drinking whiskies!

[Johnschut]

Re: Pickling

Tyler I was curious how you sealed the jars, I'm looking at some that were like the Arabia. Just can't figure out how to seal it.

[Tyler Underwood]

Re: Pickling

If you are referring to the reproduction mason jars, the lids will not seal. Instead you can put a half inch layer of wax on top of the food, up to the mouth edge.
When using bottles I use a cork and then dip the neck in wax.

- - - Updated - - -

Rob and Mitchell, I cannot remember the process off the top of my head.
When I get home will talk about it with my wife.

[Johnschut]

Re: Pickling

Tyler, Thanks for the info.

[Elaine Kessinger]

Re: Pickling

Reproduction Mason jars need a rubber gasket to seal. One can find the rubber gaskets at Lehman's or other canning supply specialists.
Have you taken a look at Virginia Mescher's article recently? http://www.raggedsoldier.com/food_preservation.pdf