OK folks, I’m out of pickles. I was brung up on home made pickles and simply can’t eat industrial pickles. They taste like, bad. To me. They are “ickles.” So now it’s crunch time. I can’t make a decent tuna salad, I can’t possibly make a decent burger, and let’s face it, what’s a Lord Of The Rings movie without a humongous superhot dill pickle & a tall glass of milk? That’s right, it just another Peter Jackson movie.
I’ve made myself scads of jams & jellies using apples, strawberries, grapes and mangoes without finishing with a heat process (I’m told I’m lucky to be alive–and with the fruit flavor retained by avoiding additional heat beyond the initial fruit magma I quite agree, but for a different reason); and I’ve made pickles before using a heat process. But that was at sea level so I didn’t have to boil the stuff for 8 days like I will here above the mile high city. And even so I ended up with a decent batch of pickles, but they were a bit soft. Not mushy, but lacking a satisfying crunch factor.
So I want to make my pickles this time around without a heat process to cook them into mush. Just boiling brine, granny’s almost completely secret mix of spices, and cucmbers. Am I going to die? Or is there a ph level I need to be looking for that will keep me from overpowering my system with home-brewed botox?