Soaking spices before pickling

[vincentmoving]

Hi There,

I am making some kosher dill pickles, they take about 45 days to ferment, no

vinegar in stoneware jars.

The problem I have been having is that the spices float on top...this mixes with

the foam as they ferment and is undesirable.

Would it be ok to put all spices in a jar with brine and let soak for 48 hours

to make sure they sinke when I do the whole batch?

And then pour it in the jars?

I don't see why this would be a problem but just making sure.



Thanks,
Bruno

 

[Mama Mangia]

Hi Bruno - why not try making a spice sack? That way the spices will be held down by the pickles and when they are "done" you can cut the bag open and allow the spices to go where they want.

Just a thought...........

 

[vincentmoving]

Might rot..

Thanks Mama,

I thought about that...however, how well would the sack survive fermentation for 45 days in Thailand heat...

Only thing that survives are the pickles and the stoneware or glass.

My brine has melted plastics!...

Would the sack be fine?

 

[Mama Mangia]

are you using battery acid?? geez -

a friend of mine uses small cotton bags that she sews up herself to use in her kitchen - and she ties them very well with kitchen twine

place a piece of cotton or cheesecloth in your brine and see how it holds up - I don't know what is in your brine - but would a metal tea ball work at all? or would that corrode or something?

what is in your brine?

 

[vincentmoving]

Metal won't work either

The only thing up to now that resist is stoneware, glass or bamboo sticks, so metal for sure not...I suppose stainless steel might work?

The acid is produced from lactobacillus, that's what give the pickles their genuine sour taste.

Very hard to find that kind of pickle actually, only in New York or Montreal delis.

None at all in Asia so need to make them myself!

 

[Mama Mangia]

they sound good and they sound dangerous! LOL