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Old 07-21-2008, 05:48 PM   #11
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pickles

I've been making lime pickles for quite some time, they are always, always crispy. One thing that was said, soaking your cukes in cold water also helps them to stay crispy. Also, it is said to use pure pickling salt to help them from becoming cloudy. I don't always, but have never had my pickles to be cloudy, and I have been canning for 40 years. I just made 3 day lime water pickles, and I cube (remove the seed part) mine so they are ready to use. Use them in egg and chicken salad and also in potato salad.
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Old 07-21-2008, 06:03 PM   #12
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What is pickle salad? That sounds like something I would like!
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Old 07-21-2008, 06:12 PM   #13
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Im not sure what anyone elses pickle salad is, but when I go to the " pickle lady" I usually buy 3 different varieties of pickles ( sour, half sour and garlic) and also some Sauerkraut, then i kinda cut the pickles into slices, mix with the sauerkraut, and snack on it while watching television. And , yes, I love drinking the pickle juice, curious if anyone else drinks the pickle juice??
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Old 07-21-2008, 06:53 PM   #14
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As far back as I can remember my self there were pickles made in my house, well first it was my parents’ house and now it’s mine. And no matter what I do, no matter how I try, it all comes down to one thing the cucumbers them selves. And one year they are just fine and one year I have to throw away whole bunch of them, and yes there are things that help and some times they really help but some times they do absolutely nothing. There are so many things that affect the cucumbers that there is simply nothing one can do.
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Old 07-21-2008, 06:55 PM   #15
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Quote:
Originally Posted by larry_stewart View Post
...curious if anyone else drinks the pickle juice??
I’m Russian, guess what people use for the vodka chaser?
And speaking of pickling slad, guess what i have on my kitchen counter right now? yes I am pickling the salad, put it up yesterday. Can't wait.
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Old 07-23-2008, 12:35 PM   #16
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Ok, let's see if I can upload a picture of the salad in the process of pickling.
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Old 07-23-2008, 01:08 PM   #17
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Is that bread in the bottom of the pickle salad????
Recipe, we want recipe!
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Old 07-24-2008, 03:23 PM   #18
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Bunch of lettuce, washed really well, as there is always dirt inside. 2 slices of rye bread, the thing is I'm not sure how American Bread would work, I always bye Russian black rye bread. 2-3 table spoons pickling salt. Garlic and dill to taste. I put about 5-6 cloves of garlic crushed or chopped and maybe a 1/3 of a bunch the dill. It is very approximate; it is not going to affect taste too much.
Dissolve the salt in the water. I use a gallon jar filled to the top. Cover with cheese cloth. Let it seat on the counter for couple of days. Depends on the temperature it might need 3 days. But be careful so it doesn’t ferment too much. Then in refrigerator it goes. I do not like lettuce it self so I just drain everything in a pitcher. My mom likes to eat lettuce and garlic, but she does get rid of the bread. It’s all up to you. I just love to drink the juice with my food, especially meats.
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Old 07-24-2008, 03:40 PM   #19
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Thanks Charlie!
Does it matter what kind of lettuce?
And after it ferments for a few days, do you drain the juice and
refrigerate it separately from the lettuce?
Aside from my soggy bread phobia, that sounds really good!
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Old 07-24-2008, 04:22 PM   #20
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You know I am not sure what this particular lettuce caled. Next time I buy it I'll check for the name.
You should throw bread away. My mom keeps juice and lettuce togeter and eats the lettuce, I do not. I drain only juice. And yes you should keep in the fridge.
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