[Sca-cooks] pickling
Aruvqan
aruvqan at gmail.com
Mon Jul 16 02:21:12 PDT 2012
On 7/16/2012 12:08 AM, Ian Kusz wrote:
> waxed or unwaxed barrels? and would they be toasted, like some wine
> barrels?
>
>
I could not imagine any benefit to scorched barrels. Actually I can not
imagine pickling in anything other than ceramics, to be perfectly
honest. You do not actually want your pickles to age in the same manner
as booze, with a drastic flavor change. Crockery is neutral.
If the pickles were in wood, I would imagine the barrel to be waxed
though I wonder how long the layer of wax would resist the acid of the
pickle.
More information about the Sca-cooks
mailing list