I processed the first batch of bagged dills tonight. My goal is to keep them crunchy and well flavored with garlic and red peppers! Our oldest daughter loved them crunchy and hot. My wife and I sampled them and liked the flavor, so we decided to jar them. I will let the others go a while longer, just to see what happens. One lesson learned, I sliced some of the big ones, and they cured faster than those I left whole; seems obvious in retrospect, but from now on, I will bag only sliced and only whole in separate bags. I read all sorts of recipes that tell you to put them in the fridge when they get to the point where you like the taste; if I did this I would have to have an entire fridge dedicated to pickles! So I processed them in a hot water bath by bringing the temperature up to 180 degrees for 30 minutes, a pasteurization process. Keeping it below boiling but at or above 180 degrees supposedly helps retain the crunch. The taste is great, the crunch is great, we shall see in about a week or so if these characteristics are retained after processing.
Posted on: Wed, 06 Aug 2014 04:32:47 +0000
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