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[Mudflap]

what would your brine or Pickle recipe be? It would have to be more than just vinegar, correct?

OP had in first post so wasn't sure if this was for me or not.

I was just talking how over days cucumbers get softer as they sit in vinegar concoction in the fridge.

This is how I do fridge Zucchini and cucumbers.

INGREDIENTS:
•         1 1/2 pounds medium zucchini
•         2 cloves garlic, peeled and halved
•         3/4 cup white vinegar
•         1/4 cup granulated sugar
•         1/4 teaspoon crushed red pepper flakes, or more to taste
•         6 black peppercorns
•         1/2 teaspoon mustard seeds
•         1/2 teaspoon kosher salt
•         Â½ tsp dill
 
1.      Cut the zucchini into 1/4-inch slices. Place in pint-sized jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
2.      Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
3.      Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.


Mudflap

[bregent]

what would your brine or Pickle recipe be? It would have to be more than just vinegar, correct?

This is the brine I use for NY Style deli pickles
To make a gallon of brine:

15 cloves garlic
2 dried red chilis or chili flakes
6 bay leaves
1 1/2 tsp mustard seed
1 tsp dill seed
1 tsp coriander seed
3/4 cup sea salt
1 gallon unchlorinated water

Pack the pickles into quart or larger jars and fill with brine solution leaving about 1 inch of space. Cover loosely and let sit at room temperature out of direct sunlight. Taste after 6 days and if sour enough, refrigerate.

[Kristin Meredith]

These are both great recipes.  I hope you will both post them in our recipe section.

[BigDave83]

Thank you. If i can et out of my driveway I may try to go to the farmers market up the road and see  if they have any cukes.
 They are paving the road in front of me and all of their equipment they park in my driveway.
 I am not a sweet pickle type of person but I may try both recipes just cut back on the sugar in the one.

[WiPelletHead]

This is the brine I use for NY Style deli pickles
To make a gallon of brine:

15 cloves garlic
2 dried red chilis or chili flakes
6 bay leaves
1 1/2 tsp mustard seed
1 tsp dill seed
1 tsp coriander seed
3/4 cup sea salt
1 gallon unchlorinated water

Pack the pickles into quart or larger jars and fill with brine solution leaving about 1 inch of space. Cover loosely and let sit at room temperature out of direct sunlight. Taste after 6 days and if sour enough, refrigerate.

That sounds great!

Do you think this would work using fermentation locks?
I used these last year for jalapeno peppers and they worked well for those. https://www.amazon.com/gp/product/B01H7G1NF0/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&th=1

[Mudflap]

These are both great recipes.  I hope you will both post them in our recipe section.

Just want to make sure I put in right spot. What section Vegetables, appetizers or other?

Mudflap

[pmillen]

What section Vegetables, appetizers or other?

Yeah.  In this household, pickles are all of those.   

[bregent]

>Do you think this would work using fermentation locks?

Yes, fermentation locks work great. I use this type: https://www.amazon.com/gp/product/B072N42T61 which are a bit simpler to use. I also use fermentation weights to keep everything submerged during fermentation. The CO2 produced will tend to push things up and out of solution. I use these but there are lots of homegrown ways to do it too: https://www.amazon.com/gp/product/B07CXJ92CG/

[bregent]

> If i can et out of my driveway I may try to go to the
> farmers market up the road and see  if they have any cukes.

Be sure to look for pickling cukes. They are smaller, usually no more than 5" long. They have fewer seeds and will stay crunchier. Also be sure to cut off about 1/16 from the blossom end of the cuke - the blossoms contain an enzyme that can make them get mushy.

[BigDave83]

They had pickling ones when I was there last week, I bought some for sandwiches. Love them on some butter bread with salt and pepper.

[Kristin Meredith]

I think of pickles as a side, but it can go:  (1) anywhere you want to put it that seems appropriate to you;  and (2) it can go in more than one place.  So could be posted as appetizer, vegetable and side if you like.

[pmillen]

Also be sure to cut off about 1/16 from the blossom end of the cuke - the blossoms contain an enzyme that can make them get mushy.

Ummm, is the blossom end the not-stem end?  I have no garden cultivating or management knowledge.

[bregent]

>Ummm, is the blossom end the not-stem end?

Yep, that's the one.