Pickling Fun: Home Made Pickles & Flavor Combos

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Ms Music said:
Also, something I forgot to mention to OldFart, I also couldn't find any fresh horse radish, so I had to use bottled. That is why the jar is milky. The brine doesn't seem very hot though, so I might have to spare a tiny root from the starts that we just got of horseradish. That should liven it up well if need be. Have you guys had time to make a batch yet?

Ms Music -- No. not yet. I had a minor operation last Friday, that has set me back a bit. But the good news is I found some Kirby pickles and a sorry bunch of dill at a korean grocery last week, so I just need to rest up a bit more and then will press on with this.

Oldfart
 
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OldFart,

I hope you guys haven't started yet! I have made a huge mistake. I used the same pickles and brine in the horseradish pickles as my daughters pickles. Her jar is nicely turning transparent, barely any white left, and almost perfectly pickled after one week. The horse radish pickles are still solid white... I think what needs to be done is just brine the pickles in the salt brine until transparent (about a week or so), THEN put the horseradish in when they are ready to go into the fridge and let them absorb the horse radish flavor. If these stay white I may have to toss them.

Frustrating, but lesson learned.

But at least I have perfected what my daughter wants in only the 2nd batch. She is in LOVE with her pickles! 5% brine is the perfect salt level for her.

Edit: I do hope you are healing well!