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Old 07-29-2013, 10:20 PM   #21
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That time of year again. Just put up 4 1 gallon size jars to pickle.
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Old 07-29-2013, 11:13 PM   #22
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Nice, Charlie! Will have to give this a try. I'm trying to envision pickles made without vinegar, what do they taste like? I don't think I've ever had them.
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Old 07-30-2013, 02:48 PM   #23
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Imagine this all your life you've been eating something and were told that this is how.... (Fill in the blank) in this case pickles should taste . And then one day you taste the real thing , and of course the real thing is better, at least in this case, and you are like wow......
.
.

In Russian there are two different words for pickles with or without vinegar, the process though similar chemically is completely different. The nice thing about these pickles you can make just a small jar. All the ingredients are approximate, except salt. But salt is cheap and so is water you can make exact mixture and just use what you need and dump the rest. If you do not have leaves do not worry either.
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Old 07-30-2013, 07:19 PM   #24
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Charlie, my dill pickle recipe is close to yours. Mine is just 1/4 cup coarse salt to 4 cups distilled water poured over the cucumbers, dill and garlic. Its the only way I ever had pickles for years. Mmmmmmm. I put up 16 quart jars on Sunday.
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Old 07-30-2013, 08:18 PM   #25
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Quote:
Originally Posted by Alix View Post
Charlie, my dill pickle recipe is close to yours. Mine is just 1/4 cup coarse salt to 4 cups distilled water poured over the cucumbers, dill and garlic. Its the only way I ever had pickles for years. Mmmmmmm. I put up 16 quart jars on Sunday.
Sounds the same, all the extras are put are really optional.
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Old 07-30-2013, 08:50 PM   #26
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Thanks for bumping this thread. I'm going to try making some this year.
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