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Old 11-18-2007, 10:54 AM   #11
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Hello Len

I think 1 level tablespoon of salt to every half litre of vinegar would be about right.
1 or 2 tablespoons of sugar could also be added if u like it.

Mel
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Old 11-18-2007, 02:49 PM   #12
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Thank you, Mel
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Old 12-19-2007, 08:56 PM   #13
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i love pickled cucumbers. But I usually only let them stay in the salty water stuff for a day or two and then take them out or eat them.
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Old 01-03-2008, 12:47 PM   #14
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Here is my favorite recipe for pickled cucumbers. It has been in our family for many years.

Makes enough for 9 quarts pickles
1 quart vinegar
3 quarts water
1 cup salt, plain
4 Tablespoons prepared mustard
Bring to a boil
In each quart jar place: 1/4 tsp. alum, dill weed or seed, 2 cloves garlic, sliced.
Wash and dry cucumbers, pack in jars.
Pour boiling liquid over cucumbers in jars.
Process in boiling water bath 10 minutes.
Stan
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Old 01-04-2008, 12:47 AM   #15
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Those look amazing! Normally commercial food has brighter colors since they use artificial stuff, but yours are so GREEN! How did you manage that?

For the record, I am a huge fan of pickled onions. Easy enough to make quickly, so I don't do large batches or jar them for long term.
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Old 01-05-2008, 10:25 PM   #16
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Those are freshly made. They have not had chance to become pickles yet.
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Old 04-02-2008, 01:54 PM   #17
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I was so lucky this year to find a farmer selling cucumbers that were only 2, 3 and 4 inches long, by the pound. I washed them and then put them in a cooler with water and lime for 2 or 3 days, then washed them, soaked them in clear water for 24 hours. Then I made pickles. Most all of them turned out very crispy, especially the sweet pickle varieties I made. Liming them made a big difference. We made around 35 quarts of pickles, dill, very sour, spiced with pickling spices, sweet and sweet relish. I opened another jar of sweet pickles yesterday and it was more than half gone by this morning. Pickle stealers live at my house. ~Bliss
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Old 04-02-2008, 03:58 PM   #18
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Quote:
Originally Posted by blissful View Post
Liming them made a big difference.
The use of Lime (a poison) is discouraged by most these years since there are much safer and easier methods, such as the BallŪ "Pickle Crisp" (Calcium Chloride).
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Old 04-02-2008, 05:27 PM   #19
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The use of Lime (a poison) is discouraged by most these years since there are much safer and easier methods, such as the BallŪ "Pickle Crisp" (Calcium Chloride).
Yes it is true, we have all died of this poison, me and the pickle stealers.
We rinsed them, for 24 hours, with clear water 3 times during the 24 hours, instead of the prescribed 3 times for one hour, just to be sure they were safe. Thanks though. ~the late Bliss

PS. the reason you never hear of people dying from home canned foods is because they are already dead.
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Old 04-02-2008, 06:01 PM   #20
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the reason you never hear of people dying from home canned foods is because they are already dead.
Hee Hee! Much truth to that statement and I'm sorry you died. No sympathy for pickle stealers.

I'm always concerned about the beginner canner/pickler not following the directions or taking short cuts, like neglecting to fully rinse in the case of brined pickles, or not bothering to HW Bath at all since the jar "sealed" without it, or not getting a full boil for the required time. I believe they call that Russian Roulette.
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