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Hungarian Sun Pickles |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 07 July 2012 at 11:35 |
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From member RichTee:
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Richtee
Cook's Assistant Joined: 20 March 2010 Status: Offline Points: 24 |
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I guess I should add... I did not use the cheeseloth in this batch...
I used foil with pinholes on the one jar, and pricked a bunch of holes in the lid of the other. Same thing...keeps critters out and allows the CO2 to escape Thanks Taz...and enjoy the pickles!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Thanks for the extra information, Rich -
I was going to ask: I see your smaller jar has sliced pickles - how do slices turn out versus whole cucumbers? Would you rate one above the other, or are they about equal?
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Richtee
Cook's Assistant Joined: 20 March 2010 Status: Offline Points: 24 |
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They are OK. Gotta use them faster I find... they don't hold up as well/long as the whole cukes. Very tasty tho!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here is a plethora of information and pictures from Culinaria Hungary:
Culinaria goes on to describe a process very similar to the one that Rich outlined above, with only a couple of minor differences:
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DIYASUB
Cook Joined: 01 May 2010 Status: Offline Points: 180 |
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I've been making these pickles all my life, and as a matter of fact I'm munching on some as I type this.
As with so many ethnic recipes, these pickles are inexpensive to make and very tasty.
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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My German grandfather made a similar open crock pickle, lovingly referred to as 'stink pickles' due to the somewhat odoriferous emanations from the fermenting cukes. Grandpa's added grape and cherry leaves which we always thought were there for flavor, but I have lately been informed that both function like alum to help the pickles remain crisp. His were fermented in the cool basement rather than out in the sun. I just keep them in a dark corner of our 72F air conditioned kitchen. Does this Hungarian version get a little carbonated? When Grandpa's are at their best, they have a little fizz to 'em. When I dig the recipe out in a few weeks I'll post it in the German section if anyone is interested.
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Tom Escape to Missouri |
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Keep in mind, cherry leaves can contain cyanide, so do not use a bunch.
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Tom Kurth
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Cyanide, huh? I had no idea. How much? Is it an amount to be concerned about, or one of those micro-milli-nano-next to nothing kind of things?
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Tom Escape to Missouri |
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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I know about cyanide due to raising cattle in the past.
Cyanide can form in several plants, grain sorghum and corn stalks can develop enough to kill cattle , in some instances. The seeds of the stone fruits can contain harmful amounts, this includes peaches, plums and regular apricots, of course, almonds are an exception. Cattle have died from eating black cherry leaves and bark. It would be a good idea to investigate the cyanide content of potentially harmful plants. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I'd say it's that time of year again - bringing this up to the top for anyone wanting to try it!
NOTE: I edited the opening post for a little accuracy after consulting with a friend about the lacto-fermentation process; she also noted that "adding some calcium chloride (Pickle Crisp) to the brine really helps keep them crisper." Enjoy, everyone! Ron |
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