Make your own pickles?

[pektel]

Awesome. I have tons of raspberry plants around my yard. I'll just grab some leaves off of those.

Yep, dark blue box for the morton kosher salt. I'll pick up the pickling salt.

[pnoon]

Originally Posted by pektel

Just checked out foodgawker. The sheer volume of recipes there is incredible. But for a beginner like me, I'm glad there was only one recipe you linked to in that thread.

What type of salt to you use in that recipe, Peter? Kosher?

Originally Posted by pektel

Awesome. I have tons of raspberry plants around my yard. I'll just grab some leaves off of those.

Yep, dark blue box for the morton kosher salt. I'll pick up the pickling salt.

That's what I've used and it works fine. However, when it comes to food, I trust Adam's judgement. I'm going to pick up some of the pickling salt and try it out.

[T.G]

Originally Posted by pnoon

That's what I've used and it works fine. However, when it comes to food, I trust Adam's judgement. I'm going to pick up some of the pickling salt and try it out.

Peter, I used the blue box Morton's kosher salt for years with refrigerator/vinegar pickles, and all really I experienced was some sediment and clouding of the brine from the anti-caking agent, while some people don't care for that clouding, it's not a big deal IMO. I switched to Diamond Crystal kosher salt a year or two ago to get away from the additives - can't say if it tastes different or not though.

But fermenting is a different process. The additives are going to behave differently under these conditions where we are using live bacteria to sour the cucumbers.

[pnoon]

Originally Posted by T.G

Peter, I used the blue box Morton's kosher salt for years with refrigerator/vinegar pickles, and all really I experienced was some sediment and clouding of the brine from the anti-caking agent, while some people don't care for that clouding, it's not a big deal IMO. I switched to Diamond Crystal kosher salt a year or two ago to get away from the additives - can't say if it tastes different or not though.

But fermenting is a different process. The additives are going to behave differently under these conditions where we are using live bacteria to sour the cucumbers.

Gotcha.

Thanks for the clarification.