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Kosher style pickles

post #1 of 8
Thread Starter 

A couple of weeks ago I put up a quart of Kosher style pickles by the canning method (hot water bath).  The top of the jar is depressed downward indicating a partial vacuum within.  This tells me that  there is no fermentation going on; is there supposed to be?  The recipe says that they will be ready in about 2 months.  Maybe the Kosher style doesn't involve fermentation (?).

post #2 of 8

When you say "by the canning method" do you mean that you added a vinegar mixture to the jars? If so, you are preserving them that way, and further fermentation is not going on. The waiting period is so there's enough time for the vinegar to fully penetrate the cucumbers and provide the sour taste.

 

What makes a pickle "kosher," btw, has nothing to do with the kashruth laws. It merely means there is garlic included.

 

If you set out to pickle them the old fashioned way, you would only can them after fermentation took place. In that case, you would have used salt as the preserving agent, in an open container, and lactic acid would have been formed as part of the fermentation process.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 8

Asside from garlic, the vinegar used must be certified kosher and the pickles have to be packed in a plant where there are  no   non kosher  products packed. You are talking kosher style

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8

Kosher kway, pinche güey.  Whatevah. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #5 of 8

may i know what it looks like and taste like? This seems interesting and i heard a few discussion about kosher canned pickles but don't know how it looks like and to prepare for it.


Edited by alabama2010 - 9/21/10 at 2:19pm
post #6 of 8
Thread Starter 

I haven't opened it yet; it's not supposed to be ready for another month.  It looks only slightly clowded; almost clear; nothing suspicious looking.  I noticed after I closed it up that I was supposed to cut the ends of the cucumbers off but didn't .  If I remember a month from now (and haven't died from eating them), I'll let you know how they turned out.

post #7 of 8

Powerdog, only reason for cutting off the tips of cucumbers is that they're sometimes bitter. Not a big thing, so don't worry about it.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 8

The ends of the cucumbers contain an enzyme that can make the pickles get mushy. I have done it both ways with no problems though.

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