pheasant16 wrote:
Doc says low salt.
Have to say good bye to my fermented dills.
Have been looking at various recipes for no salt dills. Realize I'm
going to have to use vinegar for the first time in 20 years.
Anyone have any particular favorite recipes to share.
how are you with sugar?
i just use apple cider vinegar and mix it roughly
1 part with 2 parts water or stronger (up to half and
half) depending upon how tightly i pack the jars.
the salt and sugar i add are for flavoring. if
you really like crisp try Pickle Crisp as that
supposedly helps and may be even more noticeably
different in pickles done without salt.
i add salt and a little sugar to the brine i use
but i wouldn't mind leaving them out either if i
had to.
and dill, plenty of dill.
songbird
Doc says low salt.
Have to say good bye to my fermented dills.
Have been looking at various recipes for no salt dills. Realize I'm
going to have to use vinegar for the first time in 20 years.
Anyone have any particular favorite recipes to share.
Sugar is no issue.
Do you can them or just throw 'em in the fridge?
Found a website in Minnesota called Healthy Heart Market that has a
decent one, but paying 5-6 bucks a jar then adding shipping......
Yah calcium chloride to increase crispness is a thought.
I like your idea of a touch of sugar. That's one reason I always liked
the fermented ones, no vinegar. That's been the biggest adjustment for
the taste buds. But so glad to not have to give up a daily staple in my
diet.
Will do a couple jars in the fridge to find what I like then can if
that's acceptable. Am thinking though, that without salt, would you
need to pressure can or is the vinegar enough to kill the nasties?
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