Comments on: Refrigerator Pickles

By: anna

anna — Wed, 26 Aug 2009 21:30:21 +0000

hi i am new on this my son, love to cook , he need some help, he did all the think you have, but the dill an the water,salt, is name is david. dones it have to be in the refrigerator , i do not think he did.

By: Pickled Peppers, Perhaps a Peck

Pickled Peppers, Perhaps a Peck — Tue, 11 Aug 2009 16:26:02 +0000

[...] is a funny pursuit. It starts with simple pickles of just cucumbers, like refrigerator pickles, and then moves on to more complicated techniques, like fermented sour pickles. Eventually you [...]

By: Luke

Luke — Tue, 27 Jan 2009 03:39:46 +0000

Thanks Debby! Please do check back!

By: debby

debby — Mon, 26 Jan 2009 23:58:10 +0000

I love your site and all the different recipes you have. Keep on posting…I’ll check back in the future! “)

By: Amanda of Shamelessly Sassy

Amanda of Shamelessly Sassy — Sat, 16 Aug 2008 04:19:58 +0000

I just found your site. I love it!

By: Recipe: Sour Pickles - Fermented Goodness!

Recipe: Sour Pickles - Fermented Goodness! — Fri, 25 Jul 2008 20:31:51 +0000

[...] I hinted at in my last post on pickles, there are two kinds of pickles in the world. Those which get their flavor from spice and those [...]

By: Luke

Luke — Wed, 05 Sep 2007 02:18:07 +0000

Hi Bri, I am pretty sure they do not ferment in the fridge. The vinegar does give it a sour taste, but not the full on tang of Sour pickle. They do have a very balanced flavor though and should highlight your tasty cukes!

On a tangent, I do think some fermentation or enzymatic reactions occur, because the flavor and texture change. The lower temperature might favor a different set of bacteria.

By: Luke

Luke — Wed, 05 Sep 2007 02:12:28 +0000

Great catch, Urn… I did mean, anti-caking not caking and it looks like it still has it. It still doesn’t have Iodine, which can make the pickles dark. There is way too much information on salt here: http://www.foodsubs.com/Salt.html

For those who want to go pickle nuts, check out the Good Eats episode on the topic: http://www.goodeatsfanpage.com/Season3/Pickle/PickleTranscript.htm

By: Hannah

Hannah — Wed, 05 Sep 2007 00:23:37 +0000

Oh my, I love pickles and I’m a fan of dill, so I must try this recipe! Thanks for sharing!

By: bri

bri — Tue, 04 Sep 2007 19:47:46 +0000

Thanks for the recipe. Cucumbers have been so good in Northern California this season, it would be great to make pickles. I’m wondering though, from your recipe, since you put them in the fridge, do they ferment? Or just get sour from the vinegar?

By: Urn

Urn — Tue, 04 Sep 2007 18:59:30 +0000

I think you mean kosher salt doesn’t have any *anti-caking* agents. Actually, it does. Look at the ingredients closely. Pickling salt (AKA canning salt) has no anti-caking agents, and dissolves easily without heat.