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Claussen Pickles
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US Janet
Mar 28, 2021, 2:24:26 PM3/28/21
to
I purchased a jar of Claussen Deli Style Pickles yesterday. My Word!
are they salty. I like salt a lot but these -- I'm trying to think
of a preparation that I can use them in. Peel them, scoop out the
seeds and chop the meat. Otherwise I'm going to have to get rid of
them.
I love dill pickles, briny, salty, puckery, but wow, these are over
the top for me.
Where can I use them? I'm thinking a potato salad but I don't have a
potato salad recipe with diced dill pickle.
Any ideas, anyone?
Janet US
Bruce
Mar 28, 2021, 2:45:56 PM3/28/21
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On Sun, 28 Mar 2021 12:24:20 -0600, US Janet <USJ...@jan6noplace.com>
wrote:
>
>I purchased a jar of Claussen Deli Style Pickles yesterday. My Word!
Which word?
>are they salty. I like salt a lot but these -- I'm trying to think
>of a preparation that I can use them in. Peel them, scoop out the
>seeds and chop the meat. Otherwise I'm going to have to get rid of
>them.
>I love dill pickles, briny, salty, puckery, but wow, these are over
>the top for me.
>Where can I use them? I'm thinking a potato salad but I don't have a
>potato salad recipe with diced dill pickle.
>Any ideas, anyone?
Japanese would soak them in milk.
--
The real Bruce posts with uni-berlin.de - individual.net
wrote:
>
>I purchased a jar of Claussen Deli Style Pickles yesterday. My Word!
>are they salty. I like salt a lot but these -- I'm trying to think
>of a preparation that I can use them in. Peel them, scoop out the
>seeds and chop the meat. Otherwise I'm going to have to get rid of
>them.
>I love dill pickles, briny, salty, puckery, but wow, these are over
>the top for me.
>Where can I use them? I'm thinking a potato salad but I don't have a
>potato salad recipe with diced dill pickle.
>Any ideas, anyone?
--
The real Bruce posts with uni-berlin.de - individual.net
Mike Duffy
Mar 28, 2021, 10:54:24 PM3/28/21
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On Sun, 28 Mar 2021 12:24:20 -0600, US Janet wrote:
> Any ideas, anyone?
I know that some people here think I'm weird for admitting it, but
whenever I buy dill pickles, I always peel them & slice longitudinally
~5mm thick.
(At the same time, I usually run the liquid though a cone coffee filter
to get rid of dill foliage & coriander seeds so they do not end up
'polluting' my sandwiches.)
The best type of pickles are simply the biggest I can find, and often
this ends up being 'kosher' (no sugar but loads of salt).
Usually I toss half the brine and top it off after adding sugar (About
1" ). Shake well. It takes a few days for the solute levels to stabilize
within the slices. If you do not slice them, it will probably take longer.
> Any ideas, anyone?
I know that some people here think I'm weird for admitting it, but
whenever I buy dill pickles, I always peel them & slice longitudinally
~5mm thick.
(At the same time, I usually run the liquid though a cone coffee filter
to get rid of dill foliage & coriander seeds so they do not end up
'polluting' my sandwiches.)
The best type of pickles are simply the biggest I can find, and often
this ends up being 'kosher' (no sugar but loads of salt).
Usually I toss half the brine and top it off after adding sugar (About
1" ). Shake well. It takes a few days for the solute levels to stabilize
within the slices. If you do not slice them, it will probably take longer.
bruce bowser
Mar 29, 2021, 3:56:40 AM3/29/21
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S Viemeister
Mar 29, 2021, 4:05:46 AM3/29/21
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Could she have discovered that _without_ opening the jar?
Gary
Mar 29, 2021, 7:06:57 AM3/29/21
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I always add a little bit chopped small to tuna salad. I just use sweet
relish these days for the tuna.
I never did like Claussen pickles. Best dill pickles I've had were back
by the store deli and were floating in a big barrel of brine. They had
tongs to get one and small bags to put them in. That store is long gone
now. They also sold the best rotisserie chickens. (A&P, later named
Super Fresh).
Another save idea: slice them then soak for awhile in either:
1) plain water
2) plain vinegar
3) a mix of the two above
I've never tried this but it would leech out some of the salt.
songbird
Mar 29, 2021, 8:47:02 AM3/29/21
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you probably wouldn't notice the salt content as much in
that.
songbird
Dave Smith
Mar 29, 2021, 9:29:25 AM3/29/21
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she has opened the jar.
Sheldon Martin
Mar 29, 2021, 10:18:57 AM3/29/21
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are not screwed down tight, even refrigerated they continue to ferment
although at a much slower rate. With the lids screwed down tight the
jar is apt to break from the pressure built by fermentation.
US Janet
Mar 29, 2021, 2:15:02 PM3/29/21
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On Mon, 29 Mar 2021 08:45:06 -0400, songbird <song...@anthive.com>
wrote:
tuna salad sounds like it would work. Thanks, I wasn't thinking in
those terns.
Janet US
wrote:
those terns.
Janet US
US Janet
Mar 29, 2021, 2:16:23 PM3/29/21
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your idea on a little bit. thx
Janet US
US Janet
Mar 29, 2021, 2:19:46 PM3/29/21
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On Sun, 28 Mar 2021 12:24:20 -0600, US Janet <USJ...@jan6noplace.com>
wrote:
I'm thinking of some sort of macaroni salad. Still, as salty as they
are, a mac salad will probably only use one large pickle. Maybe I can
use them for brining something. :)
Janet US
wrote:
are, a mac salad will probably only use one large pickle. Maybe I can
use them for brining something. :)
Janet US
Ed Pawlowski
Mar 29, 2021, 2:32:25 PM3/29/21
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probably remove much of the pickle taste.
Dave Smith
Mar 29, 2021, 2:37:08 PM3/29/21
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US Janet
Mar 29, 2021, 3:36:28 PM3/29/21
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Janet US
US Janet
Mar 29, 2021, 3:38:28 PM3/29/21
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bruce bowser
Mar 29, 2021, 7:44:54 PM3/29/21
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bruce bowser
Mar 29, 2021, 7:46:07 PM3/29/21
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songbird
Mar 29, 2021, 11:39:23 PM3/29/21
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US Janet wrote:
...
we make pickle and bologna (with onion too) once in a
while. just for the change of pace from the usual. if
we don't put the mayo in it it freezes well enough.
songbird
...
> terrific idea. there will be ham next weel
yeah, anything like that, you sure won't notice the salt.
we make pickle and bologna (with onion too) once in a
while. just for the change of pace from the usual. if
we don't put the mayo in it it freezes well enough.
songbird
Orlando Enrique Fiol
Mar 30, 2021, 12:56:07 PM3/30/21
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In article <a1i16gpfq9u9uq5mh...@4ax.com>,
A: Rinse the pickles in a few changes of fresh water to remove excess salt. B:
Add chopped pickles to any potato salad or relish recipe. It's not rocket
science, just friggin food.
Add chopped pickles to any potato salad or relish recipe. It's not rocket
science, just friggin food.
itsjoan...@webtv.net
Mar 30, 2021, 2:02:21 PM3/30/21
to
On Tuesday, March 30, 2021 at 11:56:07 AM UTC-5, Orlando Enrique Fiol wrote:
>
> A: Rinse the pickles in a few changes of fresh water to remove excess salt. B:
> Add chopped pickles to any potato salad or relish recipe. It's not rocket
> science, just friggin food.
>
Rinsing the pickles would just remove the surface salt, no more than one rinse
>
> A: Rinse the pickles in a few changes of fresh water to remove excess salt. B:
> Add chopped pickles to any potato salad or relish recipe. It's not rocket
> science, just friggin food.
>
is needed. Additional water changes will not penetrate the pickle but I'm sure
Janet is most appreciative of your snarky tip.
US Janet
Mar 30, 2021, 2:29:22 PM3/30/21
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Sheldon Martin
Mar 30, 2021, 3:25:27 PM3/30/21
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On Tue, 30 Mar 2021 US Janet wrote:
>On Tue, 30 Mar 2021 itsjoannotjoann wrote:
penetrates the cuke. For less salt buy half-sour pickles, or better
is to make your own... really very easy, I make a large batch each
year from my own Kirby cukes. Ferment in a glass jar at room
temperature until they become as sour as you like, then place the jar
in the fridge to slow the fermentation. It's not easy to find fresh
picked pickling cukes so you may need to grow your own.
>On Tue, 30 Mar 2021 itsjoannotjoann wrote:
>>On Tuesday, March 30, 2021 Orlando Enrique Fiol wrote:
>>>
>>> A: Rinse the pickles in a few changes of fresh water to remove excess salt. B:
>>> Add chopped pickles to any potato salad or relish recipe. It's not rocket
>>> science, just friggin food.
>>>
>>Rinsing the pickles would just remove the surface salt, no more than one rinse
>>is needed. Additional water changes will not penetrate the pickle but I'm sure
>>Janet is most appreciative of your snarky tip.
>
>LOL.
Rinsing removes very little salt, during fermentation the salt
>>>
>>> A: Rinse the pickles in a few changes of fresh water to remove excess salt. B:
>>> Add chopped pickles to any potato salad or relish recipe. It's not rocket
>>> science, just friggin food.
>>>
>>Rinsing the pickles would just remove the surface salt, no more than one rinse
>>is needed. Additional water changes will not penetrate the pickle but I'm sure
>>Janet is most appreciative of your snarky tip.
>
>LOL.
penetrates the cuke. For less salt buy half-sour pickles, or better
is to make your own... really very easy, I make a large batch each
year from my own Kirby cukes. Ferment in a glass jar at room
temperature until they become as sour as you like, then place the jar
in the fridge to slow the fermentation. It's not easy to find fresh
picked pickling cukes so you may need to grow your own.
itsjoan...@webtv.net
Mar 30, 2021, 3:56:14 PM3/30/21
to
On Tuesday, March 30, 2021 at 2:25:27 PM UTC-5, Sheldon wrote:
>
> Rinsing removes very little salt, during fermentation the salt
> penetrates the cuke. For less salt buy half-sour pickles, or better
> is to make your own... really very easy, I make a large batch each
> year from my own Kirby cukes. Ferment in a glass jar at room
> temperature until they become as sour as you like, then place the jar
> in the fridge to slow the fermentation. It's not easy to find fresh
> picked pickling cukes so you may need to grow your own.
>
This needs to be a reply to Orlando Enrique Fiol. It was his idea to rinse
>
> Rinsing removes very little salt, during fermentation the salt
> penetrates the cuke. For less salt buy half-sour pickles, or better
> is to make your own... really very easy, I make a large batch each
> year from my own Kirby cukes. Ferment in a glass jar at room
> temperature until they become as sour as you like, then place the jar
> in the fridge to slow the fermentation. It's not easy to find fresh
> picked pickling cukes so you may need to grow your own.
>
the pickles multiple times but we all know that will do nothing for the
over-salty fermented pickles.
US Janet
Mar 30, 2021, 4:12:51 PM3/30/21
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On Tue, 30 Mar 2021 15:25:20 -0400, Sheldon Martin <penm...@aol.com>
I used to be able to buy a bushel of pickling cukes, but not anymore.
I do a couple of quarts of quick pickles every year.
Sheldon, tell me how you make half-sour pickles in jars. Thanks.
I'll try some this year using my own cukes. I'll have to plant them a
distance away from my seedless eating cukes.
Janet US
I do a couple of quarts of quick pickles every year.
Sheldon, tell me how you make half-sour pickles in jars. Thanks.
I'll try some this year using my own cukes. I'll have to plant them a
distance away from my seedless eating cukes.
Janet US
GM
Mar 30, 2021, 4:48:48 PM3/30/21
to
--
Best
Greg
Boron Elgar
Mar 30, 2021, 4:57:45 PM3/30/21
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On Tue, 30 Mar 2021 14:12:45 -0600, US Janet <USJ...@jan6noplace.com>
I do not make them like old fashioned fermented pickles. No vinegar. I
never leave my half-sours out to sit. I refrigerate them immediately.
Get a pound of kirbys if you can find them and do a practice run. It
is a 2 minute prep.
never leave my half-sours out to sit. I refrigerate them immediately.
Get a pound of kirbys if you can find them and do a practice run. It
is a 2 minute prep.
US Janet
Mar 30, 2021, 5:20:37 PM3/30/21
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I still need to know how.
Janet US
bruce bowser
Mar 30, 2021, 6:23:17 PM3/30/21
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Boron Elgar
Mar 30, 2021, 6:42:30 PM3/30/21
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On Tue, 30 Mar 2021 15:20:32 -0600, US Janet <USJ...@jan6noplace.com>
And, of course, my hand-scratched piece of loose-leaf paper is buried
so deep in the box with all the recipes (as opposed to all the clipped
and written recipes held with bungee cords inside my old Betty Crocker
cookbook), cannot be found.
I apologize, but I will keep looking.
One warning insofar as my own making of them...they lose their
crispness quickly, that is why I refrigerate them right away and make
small batches only.
so deep in the box with all the recipes (as opposed to all the clipped
and written recipes held with bungee cords inside my old Betty Crocker
cookbook), cannot be found.
I apologize, but I will keep looking.
One warning insofar as my own making of them...they lose their
crispness quickly, that is why I refrigerate them right away and make
small batches only.
US Janet
Mar 30, 2021, 6:48:49 PM3/30/21
to
On Tue, 30 Mar 2021 18:42:25 -0400, Boron Elgar
<boron...@hotmail.com> wrote:
snip
Janet US
<boron...@hotmail.com> wrote:
snip
>
>And, of course, my hand-scratched piece of loose-leaf paper is buried
>so deep in the box with all the recipes (as opposed to all the clipped
>and written recipes held with bungee cords inside my old Betty Crocker
>cookbook), cannot be found.
>
>I apologize, but I will keep looking.
>
>One warning insofar as my own making of them...they lose their
>crispness quickly, that is why I refrigerate them right away and make
>small batches only.
good to know
>And, of course, my hand-scratched piece of loose-leaf paper is buried
>so deep in the box with all the recipes (as opposed to all the clipped
>and written recipes held with bungee cords inside my old Betty Crocker
>cookbook), cannot be found.
>
>I apologize, but I will keep looking.
>
>One warning insofar as my own making of them...they lose their
>crispness quickly, that is why I refrigerate them right away and make
>small batches only.
Janet US
Sheldon Martin
Mar 30, 2021, 7:03:21 PM3/30/21
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On Tue, 30 Mar 2021 14:12:45 -0600, US Janet <USJ...@jan6noplace.com>
unpickled. Half sours are simply not fermented very long, perhaps a
week and then get them into the fridge to stop the fermentation. You
can't pickle cukes from the market as those are waxed.
Sheldon Martin
Mar 30, 2021, 7:08:56 PM3/30/21
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On Tue, 30 Mar 2021 15:20:32 -0600, US Janet <USJ...@jan6noplace.com>
Half sours are simply not left to ferment so long, put them in the
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