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Old 08-29-2010, 01:32 PM   #11
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Location: Edmonton, Alberta
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Jana, here is my 3 day pickle recipe. Its kosher if you use kosher salt. I use this basic recipe for my other pickles too, just process a bit differently.

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Old 08-29-2010, 01:36 PM   #12
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Location: Southern California
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I didn't realize you had to make a high altitude adjustment where you are. All canned products are going to have a certain degree of cooked, mushy texture. Can't be avoided though the Pickle Crisp helps to hold the cells intact. Crispness is why people like Refrigerator pickles so much.

Different recipes aren't going to change the texture. Experience with keeping the vegetable cold and using the pickle crisp are the real secrets. And of course the pickling cucumbers must be fresh. I get mine from the local farmers market if I don't have them growing in my backyard. I make pickles so often that I cheat and use the commercial mixes from BallŪ and Mrs.WagesŪ. Quick and easy.

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Old 09-02-2010, 12:41 PM   #13
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2 of the 3 gallons of fermented pickles were a success. One gallon seemed to have an off smell, so I dumped it.
We canned 18 quarts (one didn't seal) with a university extension pasturization method, to hold at 180 degrees F for 30 minutes in a water bath canner. And one gallon of pickles for the fridge.
They taste pretty good. I'd do this again.

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