I'm working 12 hours a day for the next 14-17 days straight. I can't believe how much I got done today.
I haven't updated this, I've tried them all, and so far my favorite has to be the batch with the Torpedo DIPA. Still not noticeably hoppy but really complex. I still want to either concentrate the beer for the next batch, use twice as much or use something really over the top hoppy, and I definitely want to add hop cones or hop vines into the pickling liquid when it's still hot to get more hoppy goodness. And dryhop in the jar.
Revvy, I literally put my jar in the fridge just now. I used a Sculpin IPA. Do you think I should add some hop pellets to the jar as well? Won't it get "gunky" on the pickles?
I wouldn't use pellets. I'd go with cones.
Good point...I have some cones that my sister-in-law gave me that have been in the freezer for about 2-3 months. I have no idea what they are, but I think they're more of a noble hop than a big in-your-face hop. Think I should just load a bunch of them into the jar anyway? Can't hurt, right?
So I tried these last night, decent taste but they were soft and not crisp at all. Kinda disappointed in this. Any suggestions?
Yeah, about 1/8-1/4 inch both ends.annasdadhockey said:Did you cut the ends off?
Revvy said:I'm a pickling noob, but like Annasdad said, there evidently is some enzyme inside the tip of cukes, that if not cut off will cause them to be flaccid. Having said that I followed that advice and mine are still soft. I figured I either didn't cut enough off or the age of the cuke made for soft pickles anyway. But to me they didn't matter, they're not mush, just soft. But still taste amazing anyway.
Mine were not soft. They have now been brining for 11 days. I tried one 6 days in and it was amazing. I've been eating them slowly over the last 5 days and they keep getting better. They have a nice firm crunch and they taste exactly as I was hoping for.
Some pickle recipes call for alum, which is supposed to make them a little crisper.
Or choose the youngest, firmest cucs.
Mine were not soft. They have now been brining for 11 days. I tried one 6 days in and it was amazing. I've been eating them slowly over the last 5 days and they keep getting better. They have a nice firm crunch and they taste exactly as I was hoping for.
Which recipe did you follow? I'm acquiring the ingredients to do the "sea hag" version revvy posted.
There are those of us in the world that can only get Two Hearted once or twice a year.
And you feed yours to cucumbers.
There are those of us in the world that can only get Two Hearted once or twice a year.
And you feed yours to cucumbers.
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