"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 09-02-2013, 07:52 PM   #41
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,647
Originally Posted by Alix View Post

I just did another batch of dill pickles and reduced my headspace and what do you know? EVERY JAR SEALED! Hallelujah!!

(I used the "tink" lids since I still had some)

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-04-2013, 05:45 PM   #42
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Yay indeed! Thanks so much Dawgluver. You made us all very happy with that little fix it.

Now, I can't seem to post a new thread so I'm posting my question here and hopefully someone will be able to help me out.

I would like to do some dilled carrots. I've seen lots of recipes but there is too much STUFF in the brine.

Think I can just do my regular pickle brine (4cups distilled water and 1/4 cup coarse salt) and add 1/4 cup vinegar to it?

How long do I bath them?

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.