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Old 05-25-2014, 08:27 PM   #1
bbqmike_ny
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Default In a pickle

First time poppin my pickle cherry, I used marubozo's recipe, but underestimated how many cucs I could use. I have 5 smaller sized ones I guess, and it didn't come close to filling the jar. The flavor is good, but too salty, my questions is, if I have more cucs would the salt level go down in each, or just I just need less salt for my taste. It's honestly very close to the perfect flavor, just need minor adjustment.
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Old 05-25-2014, 09:16 PM   #2
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If the brine is to salty add more water extra cukes just means more salty pickles
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Old 05-25-2014, 09:36 PM   #3
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5 Kirby cukes is too few. 10 might come closer to filling 2 quart jars. Then again, if you add onions, beans, japs, carrots, and cauliflower, you have to back off the cukes.
My recipe says 6 tsp salt and Marubozo says 6 Tbsp, I split the difference, and could up the salt a bit more
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Old 05-25-2014, 11:06 PM   #4
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Yeah, I cut down on the salt from his recipe. Other than that, I think it is perfect. I think I used half as much.
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Old 05-25-2014, 11:37 PM   #5
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I have been wondering what I did wrong, as I made them following the recipe (I thought exactly), and they turned out way too salty for us to eat. I've been thinking about trying again but I've been nervous that I missed something.
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Old 06-02-2014, 09:32 AM   #6
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I made a second batch with half salt, and I think it was too little, the vinegar overpowered it a bit, so next batch, 2/3! oh well, at least I got plenty of pickles to eat.
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Old 06-02-2014, 09:37 AM   #7
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I'm a salt lover so I didn't really think they were too salty but my wife thought they were perfect except for the fact that they were WAY to salty. I'm going to try again and go 1/2.
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Old 06-02-2014, 10:15 AM   #8
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I use this recipe too....first batch way to salty for my taste. Cut salt down to between 1/2 and 2/3. I use cider vinegar and about 1/2 teaspoon sugar. Bingo!!! perfect for my taste and can't even tell there is sugar in it.(I hate sweet pickles)

I have used this for what I call hot mix...sub cauliflower, carrots, onions, red bell pepper and one fresh jalapeno per jar for cucs.
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Old 06-02-2014, 11:19 AM   #9
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Just made them (again) this weekend..used 3 Tablespoons of salt and they came out (I believe) perfect flavor. With the 6 Tablespoons of salt was way too salty for me.

Brought some in to work today for some people to "test" and all thought they were perfect.
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Old 06-02-2014, 12:43 PM   #10
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While on the topic of salt, marubozo calls for pickling/canning salt or non-iodized salt. Does this make a big difference from iodized salt. Is one saltier than the other. What have y'all been using?
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Old 06-02-2014, 01:01 PM   #11
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I'm using non-iodized, but am not sure how the flavor changes between the two.
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Old 06-02-2014, 02:08 PM   #12
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where would I find Marubozo's recipe?
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Old 06-02-2014, 02:26 PM   #13
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It is mid way down the thread "Good pickle recipe" by indy82z
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Old 06-02-2014, 02:56 PM   #14
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I use pickling salt...not sure what, if any, the difference would be.
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Old 06-02-2014, 03:52 PM   #15
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I'm not familiar with this recipe, but the difference between iodized or non-iodized salt is that iodized salt will turn the brine cloudy. Mainly it's just an appearance thing. Also non-iodized salt is just slightly less salty, but not enough to matter in small batches.

Either canning salt or Kosher salt works fine. I usually use Kosher salt because it's easier to find and usually cheaper.

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