The Triple Pickle

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Comment by IthacaNancy on August 4, 2012 at 8:34am

Hi,

I moved the pickles off the porch and into the cooler pantry, since it's been too hot for good fermenting outside.  The pickles are probably 'done' now, and I'll move them to the basement fridge to slow the fermentation process.  

I should probably be here when you come by to pick up your pickles, since the dogs are so eager to interact with guests, and the front door is so tricky to reliably close - it looks closed, but then opens on its own later.  

I'll be here today, Saturday, and then away for a couple of days.  I'll be back Tuesday.  I can also bring some pickles down to Second Street around noon on Wednesday if it is easier to pick things up downtown.

The pickle I tasted a couple of days ago was still a little more salty than acidic, but it was crispy and tasty.  I'm hoping the cooler pantry has allowed the fermentation process to continue and increased the acidity while protecting the pickles from getting mushy in the high heat.

The refrigerator pickles were tasty too.  Sweeter than I'd expected, but nice and crunchy.

I am placing an order for Perfect Pickler tops.  The bulk cost is about $13 each plus shipping.  I'm hoping they'll be in by Friday.  If you are interested in buying one (and haven't already been in touch about it) let me know.  

It was nice meeting everyone and great to hear about everyone's experiences.  I hope you are enjoying your pickles and feel confident in making more.  If you want to get together to focus on canning pickles with a water bath canner, let me know and we can set up a meeting just for that.

Comment by IthacaNancy on July 28, 2012 at 6:30pm

Thanks to everyone who attended this morning.  I really enjoyed meeting everyone and hearing about your experiences with pickles.  The jars we used for the lacto-fermented sour pickles are 'Pickl-it' jars and if you do a web search, the website comes up.  There are lots of recipes there too.  Anyone who wants me to forward more resources (that power point pickling information, recipes, a listing of useful websites) just contact me with your email or 'Friend' me on IthaCan.

This afternoon I made all of my 'extra' cucumbers into more lacto-fermented pickles.  I used three pickl-it jars and a 1/2 gallon jar with a 4oz. brine-filled jar as a weight/cover.  It is in a larger bowl to catch any overflow as it ferments.  I'll put it on the porch too, so you can see how it works when you stop by to pick up your pickles later this week.

Comment by IthacaNancy on July 27, 2012 at 10:38pm

HI everyone,

An update about costs in case you are curious or concerned . . . the 50 pound box of cucumbers which I brought home today from Regional Access was only $28, but they are not organic.  I tried for organic, but cucumbers are a thirsty crop and none of the local farmers I spoke with knew of anyone who had that many at this point.  Even if you don't want to eat non-organic, at least you can 'practice' on them.

I'm hoping we'll each get to bring home three jars - one of lacto-fermented pickles, one of refrigerator pickles, and one of bread and butter pickles.  I'm hoping for pints of each, but maybe just half-pints of bread and butter pickles.  We'll see how many people show up and how far our cucumbers (and time) goes.  

So if you want to bring along four jars, two wide-mouth pints and two half pints, that would be ideal.  The extra half-pint is to act as a weight for the lacto-fermented pickles.  If you have plastic jar tops, they would be helpful.  If not, I have rings and lids.  

At this point I haven't tallied up costs; I'm relying on Katie's estimate.  If jars are about $1 each ( a little less if we use 4 oz. jars for weights) and we divide the cucumbers 10 ways ($2.80), that would be about $6.50.  There may be extra costs if you choose to take home a Tattler BPA free lid ($0.55 each), or for vinegar or sugar or other extra ingredients.  I haven't figured that out yet, but the costs should be minimal.  If you bring your own jars, that takes would reduce the cost considerably.

I look forward to seeing you tomorrow.

Best wishes,

Nancy

Comment by Shoshi on July 24, 2012 at 7:47am

Thanks for the update, Kate, and I'm sending blessings of a steady recovery for your Mom. Take good care,

Shoshi

Comment by Katie Quinn-Jacobs on July 23, 2012 at 10:03am

Hi everyone, there are important changes for the Triple Pickle event.  I need to step out of hosting and leading the Triple Pickle event due to my mom being gravely ill in Albany.  Nancy Norton will take over in my stead.  Thank you so much, Nancy!  So, the Triple Pickle will be on the same day and take place at the same time, but will be at Nancy's home on 26 Quarry Rd.  Wishing the best to all of you, Kate

Comment by Trish O'Rourke on July 11, 2012 at 10:43am

I had something come up and can't make it - hope someone will take me place!

Comment by Shoshi on June 25, 2012 at 11:02am

Can't get enough of just one kind of pickle! 3's a charm! I'll be bringing herbs and two kinds of cukes from my garden . . . as long as they start growing! That'd be great to share in the costs of the jars and lids. Thanks for hosting this Katie!

Comment by Barbara Eden on June 4, 2012 at 11:52am

Looking forward to this!

Comment by Karen Browning on June 4, 2012 at 11:47am

This sounds great! I have it on my calendar and will check to see about getting a babysitter for my little one for the morning so I can attend.

Comment by Trish O'Rourke on June 4, 2012 at 11:44am

Very excited to get pickling!