3 ms·
I've always scratched my head about their recipe below for reduced sodium dill pickles. The 6 cups of sugar has to be a misprint, right? That's a heck of a lot
by technothrasher 3y ago
I've always scratched my head about their recipe below for reduced sodium dill pickles. The 6 cups of sugar has to be a misprint, right? That's a heck of a lot of sugar, and almost double the amount of their reduced sodium "sweet" pickle recipe. But it seems to be replicated everywhere.
https://nchfp.uga.edu/how/can_06/reduced_sodium_dill.html https://nchfp.uga.edu/how/can_06/reduced_sodium_dill.html
- dfxm12 3y agoI can't imagine it tasting good. Sugar is a preservative though, so maybe that's the point, given the source?
- droopyEyelids 3y agoI'm hesitant to assume it's a typo because the process that puts a recipe in the official list of food preservation techniques is pretty rigorous. I haven't tried this recipe but I wonder if the sugar is used as the preservative instead of salt- it functions in a similar way, inhibiting bacterial growth after a certain point because osmosis competes for the water that bacteria need to grow.
- technothrasher 3y agoBut then why is does their reduced sodium "sweet" pickle recipe have about half that sugar as their "dill" recipe? Anyway, I've got a recipe that I use that has no salt or sugar in it, but I treat them as refrigerator pickles as I don't want to trust that they'd stay preserved correctly with only the vinegar.