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/ck/ - Food & Cooking

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10792819 No.10792819 [Reply] [Original]

for me its Claussen Kosher Dills (always chilled)
they taste different and better than other dills

>> No.10792840

>>10792819
That's because they are never cooked, unlike shelf-stable pickles, which are heated to sterilize them in their jars. The heating is what makes those pickles limp compared to the crispier never-cooked kind.

>> No.10792844

Excellent pickles/10

>> No.10792858

>>10792819
Yeah those are the bomb

>> No.10792869

>>10792840
I think it has more to do with freshness. The brine will turn them to mush either way. Shelf stable ones have probably been in warehouses for months before even getting on the shelf. Also, salt concentration probably plays a part. Fridge section ones probably have lower salinity and need refrigeration because of it, so they don't get mushy as quickly.

>> No.10792880

>>10792819
I just had my first gherkins the other day. Vodka with a gherkin chaser is heaven.

>> No.10792887

>>10792869
I've made homemade pickles many times. The answer really is the cooking. Perhaps after a VERY long time they might turn mushy even when uncooked, but that would be an insanely long time. I've had homemade never-cooked ones that were a year old and they were still crisp.

Salt concentration certainly plays a part in ensuring crispness, but the recipes I used call for equal salt regardless of if they're cooked or fridge style. If you mess with the salt concetration very much they don't taste like pickles anymore.

>> No.10792992

>>10792887
Tannins will help with crispness. A natural method is to add oak or grape leaves. It works up to a point, but any pickle going on 1 year will start getting more mushy. It can't be helped, acid breaks down the cell walls over time.

>> No.10793134
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10793134

>>10792819
>>10792840
>>10792844
>>10792858
>>10792869
>>10792880
>>10792887
>>10792992
Fuck you OP literally copy and pasted my thread word for word from a week ago in which I got called a faggot for not knowing about uncooked pickles even though I did and now everyone simply pats this anon on the back? FUCK THIS GAY EARTH I JUST WANTED A COMFY PICKLE THREAD

>> No.10793196

>>10793134
Maybe we could just sense your autism empathetically.

>> No.10794554
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10794554

>>10792880

>> No.10794573
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10794573

>dills
wat

is that what burgers call ogórki ?

>> No.10794653

>>10792819
Only people lacking a soul would eat anything with the word kosher in its name.

>> No.10794684

>>10794573
Its confusing. Its like naming spaghetti oregano. Somehow, burgers decided on dill rather than pickled cucumber.

>> No.10794774

>>10794684
Oh

so it actually means koper

>> No.10794795

>>10792819
How do they grow pickles if they are always chilled?
Don't they need the heat of the sun to grow up?

>> No.10794908
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10794908

>>10792819
You are objectively wrong. I present to you the patrician's pickle.

>> No.10794923

>>10794908
Whattttt? I've never seen these kind, where did you get them? Claussen pickles are my jam and the juice used to be a great knockback with vodka (but I've quit drinking years ago).

>> No.10794929
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10794929

>>10792819
>Kosher

>> No.10794959

Those are good pickles but my homemade pickles with 3-3.5% salinity brine are delicious in their own way especially with added spices and hot peppers mixed in.

>> No.10794984

anyone else hate pickle spears? give me full crisp pickles any day but FUCK spears, ruins the texture entirely

>> No.10795025
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10795025

>>10794774
Yupp. Burgers call picked cucumbers dill.

>> No.10795027

>>10794929
It amuses me a little how you get to be able to spot certain posters by their writing style or the file names they use.
Are you the one with "time for goy money" as well?

>> No.10795040

>>10794573
>>10794684
>>10794774
>>10795025

Some pickles here are called dill because their brine includes garlic and dill. It is a popular brine combination in the U.S.

Not all pickles are called Dills, but a great deal are.

>> No.10795044

>>10792819
i've been waiting for this post all my life.

the bacteria that grows during cold brewed pickles and room-temp or otherwise heat-treated in anyway pickles varies as much as it's completely different bacteria. they taste better because they ARE better. (if you make a chicago dog without claussen gtfo my face)

>> No.10795109

>>10795040
We also have a variety of pickles, some with horseradish, some with mustard, some with dill and yet, we dont call those pickles "horseradish" "mustard" or "dill" - we call them pickles with horseradish, mustard or dill. Calling pickled cucumbers dill is like calling 'strawberry ice-cream' strawberries.

>> No.10795116

>>10795109

Hey man it's not up for me for shit to make sense, I just wanted to clarify that not all pickled cucumbers in the U.S. are called 'Dill' like some of those guys seemed to think.

>> No.10795168

>>10795116
Oh OK. Thanks for the clarification.