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Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

Discussion in 'Canning & Storage' started by SmokinAl, Feb 9, 2016.

  1. Medina Joe

    Medina Joe Smoke Blower

    So I have a question about the FoodSaver Jar sealing kit. Use this kit to create a vacuum seal that locks out air—the enemy of freshness—on both regular-mouth and wide-mouth mason-type jar lids. Not to be used for canning. Are you not canning these pickles? Or are you making fermented pickles?
     
  2. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    I'm using the one for the wide mouth jars. You can get one for either. These are not canned or fermented. These are kept in the fridge. By vac sealing them they are ready to eat in 3 or 4 days instead of weeks.
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Chop!
    Yea I can't believe that I never had one of those jar sealers.
    They make it sooo easy!
    Al
     
  4. Medina Joe

    Medina Joe Smoke Blower

    thanks Steven H
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I used to use foodsaver canisters, then transfer the pickles.
    Now it's just too easy with the Ball jar adapter!!
    Al
     
    chopsaw likes this.
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same here, I did the same thing, and I wish I would have bought one sooner!!
    Great invention and seems to be very well built & very sturdy!
    Al
     
  7. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    So, I tried the pickles that I made with the reused brine. They were not strong enough. So, I won't be doing that again.
     
  8. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Thanks for the update .
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you for posting this, I think the chicken brine idea sounds like the best way to go!
    Al
     
  10. isitdoneyet

    isitdoneyet Smoke Blower

    2 weeks in to the 6 week wait.
    Taking forever.
    How do you wait that long?
     
  11. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    With the vac sealer , they're ready in 3 or 4 days , but still better the longer you wait .
    20180704_131639.jpg
     
  12. WaterRat

    WaterRat Smoking Fanatic

    Hey All! So last Friday I enlisted my guinea pigs - I mean my good friends and tasting crew down at the pub - and did the great alum/no alum pickle tasting experiment. I had 13 people participate, not including me. The results listed don't add up to 13 in all catagories because not everyone had an opinion on both issues.

    Setup. As described above I made pickles same day, same cukes, same brine, just didn't add alum to one jar. At the time of tasting they had been in the fridge ~7weeks. I took pickles from each jar, cut into thirds and had my peeps first taste pickle "X" then pickle "Z". I asked which they thought was crispier and also if they had a taste preference. Pickle "X" was without alum.

    Results: Pickle "X" no alum - 5 people thought it was crispier, 5 tastier.
    Pickle "Z" w/alum - 7 people thought it was crispier, 6 tastier.

    Not exactly a convincing data set. Most people had an opinion of "slightly" crispier or tastier either way. My buddy Joe was a standout in very emphatically preferring pickle Z in both categories. I even got Irish Frank (he's from Dublin) who hates pickles to give it a try and he found pickle Z "less offensive" than the other ;)

    My opinion - I thought the pickle with alum was slightly crispier and I preferred the taste as well. For taste, my crew and I pretty much agreed that the pickle with alum has a more forward in your face flavor while the no alum is a bit more subdued, which makes seance to me as adding a mineral such as alum should have that effect. Overall it appears you can make these pickles with or without alum and have a crisp and flavorful pickle. There is a subtle difference but it seems to come down to personal taste.

    Yeah, I could have just wrote "results inconclusive" or "no difference" but what fun would that that be :emoji_laughing:
     
    chopsaw likes this.
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea I love that ball jar attachment, I usually go 5 days under vacuum. And they are ready!
    Al

    Great write up. I have always used alum & think I will continue to do so.
    Al
     
  14. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    I will continue using alum as well. I do find a difference with and without it. That being said. I'm doing a triple header this fine Sunday morning. Pickles, oven jerky, and smoking about 20 pounds of cheese.

    P3241868.jpg P3241870.jpg
     
  15. WaterRat

    WaterRat Smoking Fanatic

    Thanks Al. It was a fun little experiment. Even more than the alum issue, everyone was quite fond of the pickles overall (except Frank ) ;) I will continue to use it too, the difference was subtle but I prefer with alum.

    Looks good Steve!
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a fun day!!
    Al