What is in pickle juice?

Question

What are the spices besides Garlic and Vinegar and Salt? And does anyone know the measurements?

Answer 1

You say you want measurements, so here's an actual recipe for you!

Garlic Dill Pickles
* 4 pounds 3 to 4 inch long pickling cucumbers
* 2 cups white vinegar
* 6 cups water
* 1/3 cup pickling salt
* 8 cloves garlic, peeled and halved
* 4 sprigs fresh dill weed
* 4 heads fresh dill weed

DIRECTIONS

1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Enjoy!!!

Answer 2

Depends on the pickle. Dill pickles are easy to make at home, and really delicious.

My recipe from the Better Homes and Garden cookbook calls for

1 3/4 US cup water
3/4 c. cider vinegar (5 percent or so)
1 tbsp. pickling/kosher salt

Bring to a boil. Wash and peel two cloves of garlic and wash 2 or 3 heads of dill (I prefer dill when it's got little green seeds but you can substitue 2 to 3 tbsp of dill seed) and place in the bottom of a sterilized quart jar. Wash and cut off the blossom end of 1/2 pound pickling cucumbers, and pack in the jar. Pour the boiling brine over the pickles, leaving 1/2 inch head space. Put on lid.

You *can* make open jar pickles, but you might wind up with spoiled pickles. I think it's safest just to process the quart jar for 15 minutes in boiling water.

In either case, let the pickles stand for one week before eating. The boiled pickles are OK for one year unopened.

Answer 3

Vinegar, as you know, is the base. Additionally, there is usually salt and spices, usually garlic, dill (Dill Pickles), or onion. Sometimes there is a lot of sugar added (sweet gherkins/ bread and butter pickles).

Most people buy small envelopes of seasoning for pickling, but you can basically use your intuition to mix it to the same approximate taste as the juice in a pickle jar- I have done this.

Answer 4

My soul mate you must be, I buy one of those 1 gal. Jars of pickles and in about 3 weeks all of the pickles and the juice is GONE I crave the juice I will get up from watching TV and hit the jar and take several swigs and its cool because they are MY pickles.

Answer 5

My dill pickles have vinegar, water, salt, dill, peppercorns, garlic and sour cherry leaves.

Answer 6

water
vinegar
garlic
black or white peppercorns
salt
bay leaf
maybe * fennel or cumin seeds

Answer 7

nope,,but there is water too! Also one big flower head of dill,,,carrot chunk, red pepper,,grapeleaf and curlyque too,,don't forget these as these will increase the pickles crispness!

Answer 8

salt water food coloring

Answer 9

you can get pickle spices in one package....

Answer 10

well pickle would be the other ingredient you would need