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jasonrohrer

Administrator

Registered: 2017-02-13

Posts: 4,805

Update: The Pickle

I have in my possession one of the great secrets to gustatory delight.  Say goodbye to vinegar.  Say hello to the magic that can be achieved through a little bit of salt and a lot of patience.

I will share that secret with you now.

KOSHER DILL PICKLES

24 of the freshest 4-inch pickling cucumbers
8 cups filtered water
1/2 cup sea salt
12 to 16 sprigs fresh dill (or substitute dill seeds, with 1/4 teaspoon seeds replacing 1 sprig)
8 cloves garlic, peeled
16 whole peppercorns
4 bay leaves
1 teaspoon yellow mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon red pepper flakes

In a non-reactive soup pot, combine the water and salt.  Simmer and stir until salt is dissolved.  Remove from heat and cool the brine to room temperature.

Snip the blossom end of each cucumber, exposing a bit of the white flesh.

Put cucumbers and all other ingredients into a large clay or glass crock.  Pour in enough brine to cover all cucumbers by at least an two inches.  They will float as the brine level rises, so push them down to make sure there is at least two inches of extra liquid above them.  Make more brine if needed.

Place a clean ceramic or glass plate on top of the cucumbers, and place a sealed glass jar full of water on top of the plate to weigh it down and keep all the cucumbers below the surface of the brine.  Use the largest plate possible that fits in the crock, and put the plate face-up to avoid trapping too much air under the plate.

Cover the crock with a clean pillow case.  You can also use a towel, secured with a loop of string to cinch the loose ends shut around the crock.

Place in a cool place.  68 to 72 degrees Fahrenheit is ideal for fermentation, which should take about three weeks, but happens faster at higher temperatures.  Slower fermentation produces the most delicious results.

Every few days, remove the cloth cover and skim any scum or mold that appears on the surface.  You will see bubbles coming up around the plate as long as fermentation is happening (you can tilt the plate a bit to observe any trapped bubbles).

After two weeks, remove the plate and sample one pickle.  Rinse it off.  Slice it in half along the cross section, and check how far the fermentation has progressed.  If it's finished, the army-green translucent part should extend from the skin all the way to the center.  If there's still some white-looking flesh near the center, the fermentation isn't done yet.  You can also taste it for doneness.  If they're not done, rinse the plate and put it back with the weight on top.  Let them go another week and then sample one again.

Once fermentation is complete, fish all the pickles out and place them into jars.  Ladle enough brine into each jar to cover them.  Place them in a root cellar or refrigerator to keep them long term---they will be good to eat for many months.

To eat:  Fish out a pickle from a jar with a fork, rinse off, slice, share, and enjoy.

Note that every year's batch of pickles tastes slightly different.

When you have a good pickle year, it's a really good year.

OneOfMany

Member

Registered: 2019-06-10

Posts: 125

Re: Update: The Pickle

lacto-fermented goodness

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I am a dirty, dirty roleplayer. I roleplay in the game, sometimes on the forum and if I'm being honest, a bit in real life. I can't help myself. I'm a dirty, dirty roleplayer. Don't hate the player, hate the game.

Guy

Member

Registered: 2020-06-18

Posts: 95

Re: Update: The Pickle

Is spoonwood impressed by your pickles?

antking:]#

Member

Registered: 2018-12-29

Posts: 579

Re: Update: The Pickle

Ha great update, regarding garlic do you think that we could get a garlic garland? so we can wear it on out head and scare away the vampires?
just a pile of garlic+ string  = a hat for the town's pickle chef to wear

but it is also really cool that you already made most things stackable

Last edited by antking:]# (2020-06-20 02:47:54)

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"hear how the wind begins to whisper, but now it screams at me" said ashe
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st2019

Member

Registered: 2019-03-04

Posts: 50

Re: Update: The Pickle

https://i.imgur.com/HWdVHTj.png
...
KOSHER DILL PICKLES
...
1/2 cup sea salt
...

Next update: Seas?

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I'm an expert for: Sharp Stones

Arcurus

Member

Registered: 2020-04-23

Posts: 1,005

Re: Update: The Pickle

https://i.imgur.com/HWdVHTj.png
...
KOSHER DILL PICKLES
...
1/2 cup sea salt
...

Next update: Seas?

that would be great!

Some environment stuff like lakes, sees, mountains, rivers, any of them....

miskas

Member

From: Greece

Registered: 2018-03-24

Posts: 1,095

Re: Update: The Pickle

Next update: Buffalo Burger with Pickles and caramelised onions.

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Food value stats

Spoonwood

Member

Registered: 2019-02-06

Posts: 4,369

Re: Update: The Pickle

Is spoonwood impressed by your pickles?

I don't know how these new foods are advantageous over other foods.  They seem rather costly, though I haven't done the math.

The recipes here would have better gone in a separate post, and this page would have been better if it had described features of the new update, such as some information on how to make the new foods or how many pips they give you (minus server bonus and generation time).

It does involve more foods that can get crafted though, so there's that.

Last edited by Spoonwood (2020-06-20 21:57:40)

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Danish Clinch.
Longtime tutorial player.

sigmen4020

Member

Registered: 2019-01-05

Posts: 850

Re: Update: The Pickle

Is spoonwood impressed by your pickles?

As you can now see, spoonwood is never impressed.

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For the time being, I think we have enough content.

sigmen4020

Member

Registered: 2019-01-05

Posts: 850

Re: Update: The Pickle

And as a serious response to you Spoonwood:
Jason did promise to make a pretty extensive spice update with the new spices added in the future (pretty sure he said next week, but I might be misremembering it). Which means that the new spices (garlic, pepper, dill and more) will become more useful in an update in the near future.

Also as I’m pretty sure you know already, you can check the pip values and such on Onetech, as with any other update. Raw cucumbers seem like a pretty decent food, at least before the -5 food reduction kicks into gear, but the pickles do seem like a lot of work for what you ultimately get, like with a lot of the other added foods. I’m holding out hope that the future spice update will change that.

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For the time being, I think we have enough content.

Spoonwood

Member

Registered: 2019-02-06

Posts: 4,369

Re: Update: The Pickle

Also as I’m pretty sure you know already, you can check the pip values and such on Onetech, as with any other update.

Yes, I'm aware, but not everyone goes to onetech.

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Danish Clinch.
Longtime tutorial player.

Guy

Member

Registered: 2020-06-18

Posts: 95

Re: Update: The Pickle

Also as I’m pretty sure you know already, you can check the pip values and such on Onetech, as with any other update.

Yes, I'm aware, but not everyone goes to onetech.

You should better inform yourself before you say things.

You clearly have Internet, Onetech is free. What's stopping you?

Last edited by Guy (2020-06-21 02:36:50)

Saolin

Member

Registered: 2019-05-22

Posts: 393

Re: Update: The Pickle

Lol, Jason - nice troll update ;p.  You make me wish i went into more detail with my taco recipe.  Hope you enjoyed your vacation

Wait, i looked at the picture again.  Is this real?

Last edited by Saolin (2020-06-21 05:47:12)

Tipy

Member

Registered: 2019-01-09

Posts: 90

Re: Update: The Pickle

Lol, Jason - nice troll update ;p.  You make me wish i went into more detail with my taco recipe.  Hope you enjoyed your vacation

Wait, i looked at the picture again.  Is this real?

Yes he added pickles and it's pretty close to what he described

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Villas

Member

Registered: 2019-03-16

Posts: 233

Re: Update: The Pickle

I might say this update had a big impact on Eve Camps, the wild garlic and cucumbers helped a lot to maintain the yum chain and work instead of running away and eating a whole berry bush.
We have almost all ingredients to make Feijoada (Brazilian dish), it’s like a black bean stew.
You need:

- Dry black beans
- Pork shoulder cut into chunks
- Sliced onions
- Garlic peeled and chopped
- Some delicious Jerked Beef
- Linguiças
- Smoked ham cocks
- Some bay leaves
- Water
- Crushed tomatoes
- Salt
- Optional Olive Oil.
- Optional pepper.

You could add it when you decide to make a food update again, so we could eat feijoada, use other parts of the pork, eat beef, linguiça, black beans and jerked beef. Perhaps a butcher update.

Lum

Member

Registered: 2018-04-03

Posts: 406

Re: Update: The Pickle

still waiting on literally any impactful content. after months.

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Guy

Member

Registered: 2020-06-18

Posts: 95

Re: Update: The Pickle

still waiting on literally any impactful content. after months.

Why?

Don't you have anything better to do.