BoozeMedic
Well-Known Member
Right, so got your attention.
I made a batch of garlic dill pickles and kimchi pickles (cukes and carrots) with a 3.6% brine. I couldn't find "pickling cucumbers" so I used some really firm regular store bought.
I added bay leaves, wine tannin, and calcium chloride. After 2 weeks, they taste great but the texture is anything but crisp. As I would like to give these out as holiday gifts, is there anything that I'm missing? Is it the cucumbers themselves? Because the carrots are flimsy too. Will they crisp up if I wait or should I make another batch?
I made a batch of garlic dill pickles and kimchi pickles (cukes and carrots) with a 3.6% brine. I couldn't find "pickling cucumbers" so I used some really firm regular store bought.
I added bay leaves, wine tannin, and calcium chloride. After 2 weeks, they taste great but the texture is anything but crisp. As I would like to give these out as holiday gifts, is there anything that I'm missing? Is it the cucumbers themselves? Because the carrots are flimsy too. Will they crisp up if I wait or should I make another batch?