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Offline olde north church

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In a bit of a pickle
« on: January 11, 2011, 10:11:55 AM »
Poor puns aside, perhaps someone could provide assistance regarding pickles.  My wife and I enjoy Kosher, half-sour pickles as relish.  Problem is, once the jar is opened and refrigerated, the pickles become soft, mushy and unappetizing.  
When I was a kid, those many years ago, delis, general stores and supermarkets had pickle barrels with unrefrigerated pickles.  Is there a difference in the pickling process, brine vs vinegar, specific preserving agents?
I'm not looking long term, just a matter of days to maintain freshness.
Thanks
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Offline vesta111

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Re: In a bit of a pickle
« Reply #1 on: January 12, 2011, 09:57:42 AM »
Quote from: olde north church on January 11, 2011, 10:11:55 AM
Poor puns aside, perhaps someone could provide assistance regarding pickles.  My wife and I enjoy Kosher, half-sour pickles as relish.  Problem is, once the jar is opened and refrigerated, the pickles become soft, mushy and unappetizing.  
When I was a kid, those many years ago, delis, general stores and supermarkets had pickle barrels with unrefrigerated pickles.  Is there a difference in the pickling process, brine vs vinegar, specific preserving agents?
I'm not looking long term, just a matter of days to maintain freshness.
Thanks

I believe the pickles we get today are pasteurised some how.  That and apple cider that in no way tastes the same due to pasteurising as the fresh unaltered stuff---The jugs we buried in the ground for 6 weeks to get a potent apple jack.  Not to even getting  raw milk with 3-4 inches of cream on top.

Home canned fruit, peaches for example taste like peaches, those canned give off just a bit of the taste of peach.

There are loads of on line sites that will teach you how to make your own pickles as we use to get in open barrels.  Problem is food poisoning scares people off from trying this.
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Offline Thor

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Re: In a bit of a pickle
« Reply #2 on: January 13, 2011, 03:07:05 PM »
ONC, your answer might be in here: http://www.pickyourown.org/makingpickles.htm
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Offline olde north church

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Re: In a bit of a pickle
« Reply #3 on: January 13, 2011, 03:22:40 PM »
Quote from: Thor on January 13, 2011, 03:07:05 PM
ONC, your answer might be in here: http://www.pickyourown.org/makingpickles.htm

Thanks for the link.  I did a bit of research yesterday and found a few recipes for the brine style.  I actually make a quick health salad mix and a cuke/onion relish with vinegar and kosher salt.  I guess I'll wait for planting season and and prepping for some home-grown pickles and see how they come out.
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Offline Karin

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Re: In a bit of a pickle
« Reply #4 on: January 13, 2011, 03:59:53 PM »
Until growing season comes, I have always like the Claussen pickles.  They're stored in the refrigerated section of the grocery store.  Always crisp and sooo good. 
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Offline debk

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Re: In a bit of a pickle
« Reply #5 on: January 13, 2011, 05:02:05 PM »
I only buy Claussen's also. They are wonderful!!!
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Offline Chris_

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Re: In a bit of a pickle
« Reply #6 on: January 13, 2011, 05:03:33 PM »
Has anybody made Kool-Aid pickles? 
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Offline Ballygrl

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Re: In a bit of a pickle
« Reply #7 on: January 13, 2011, 05:52:30 PM »
I have the same problem, I love Kosher pickles and I buy the large container at BJ's and once it's opened the pickles get soft really quick.
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Offline IassaFTots

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Re: In a bit of a pickle
« Reply #8 on: January 13, 2011, 07:19:13 PM »
Quote from: chris_ on January 13, 2011, 05:03:33 PM
Has anybody made Kool-Aid pickles? 

I ain't made em, but I eat em!
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Offline Chris_

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Re: In a bit of a pickle
« Reply #9 on: January 13, 2011, 07:27:03 PM »
I've never had them.  Are they tasty?  They look good.
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Offline IassaFTots

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Re: In a bit of a pickle
« Reply #10 on: January 13, 2011, 08:09:22 PM »
Quote from: chris_ on January 13, 2011, 07:27:03 PM
I've never had them.  Are they tasty?  They look good.

Try one sometime, it won't kill you.  Kind of sweet and sour, but not as sweet as watermelon pickles.  They do stain though.  Best with a pickled egg.
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Offline Chris_

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Re: In a bit of a pickle
« Reply #11 on: January 13, 2011, 08:10:43 PM »
Watermelon pickle?  Now you're just making stuff up. :p
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Offline Boudicca

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Re: In a bit of a pickle
« Reply #12 on: January 13, 2011, 08:46:47 PM »
Quote from: Karin on January 13, 2011, 03:59:53 PM
Until growing season comes, I have always like the Claussen pickles.  They're stored in the refrigerated section of the grocery store.  Always crisp and sooo good.  
I'll be the third recommend on Claussen pickles.  Those seem to stay crispy indefinitely, not that we let pickles set around very long.
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Offline IassaFTots

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Re: In a bit of a pickle
« Reply #13 on: January 13, 2011, 09:14:33 PM »
Quote from: chris_ on January 13, 2011, 08:10:43 PM
Watermelon pickle?  Now you're just making stuff up. :p

Nope.  My Grandmother made em out of watermelon rinds.  For realz!  Very sweet.
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Offline debk

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Re: In a bit of a pickle
« Reply #14 on: January 14, 2011, 12:53:42 AM »
Watermelon pickles are wonderful!!!

I haven't had them in years. Can you even buy them in the store?
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Offline catsmtrods

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Re: In a bit of a pickle
« Reply #15 on: January 14, 2011, 03:57:02 AM »
Claussen pickles are what I call refrigerator pickles. They are the easiest to make. If you google that term you will find plenty recipes.
 The old barrel brine sour pickles are a long drawn out affair of scum skimming but taste the best IMO.
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Offline olde north church

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Re: In a bit of a pickle
« Reply #16 on: January 14, 2011, 01:16:28 PM »
I don't recall which one of the major pickle producers actually used their "no boil" approach in part of their marketing.  It was related to the crunch and crispness factor. 
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