After a week (In the previous post the Rabbi teaching the class recommended a four-day minimum for making pickles), I decided it was time to try the pickles. I did notice that the contents of the plastic "crock" has changed color. Also some of the spices in the pickling mix had soaked in enough moisture to make them sink to the bottom of the container.
Everything smelled OK...while the dill weed that had been placed on top of the pickling mix had now become soggy and unappealing in look, it still smelled like dill. And now I could smell the definite aroma of garlic mixed in with the dill fragrance. Hmmm...dare I try a taste? Sure. Why not?
Now I like salt, don't get me wrong, but this was so intense it was startling. I could see where if you left these "pickles" in this brine bath for a long time they would attain a more sour flavor not unlike cabbage turning into sauerkraut. But after embarking on this educational endeavour, I would have to admit that I prefer my pickles with vinegar. I missed the twang that a good apple cider vinegar imparts in a pickle.
Maybe someday I will appreciate a good true Jewish Kosher pickle. For now, I think I'll stick with my Bread & Butters and the "Kosher Dills" preserved in vinegars. Would I take that class again? Ja, sure ting, you betchya! :)