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Old 08-15-2006, 12:34 PM   #11
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For those curious as to what the recipe really said ... here is the link to the McCormick recipe for Dill Pickle Spears. Obviously the recipe calls for a 1:1 ratio of water to vinegar - not the 3:1 Hopz posted which could affect the safety of the finished product - see ref here which addresses the reduced vinegar question.

But - there is more than one way to make a pickle! Some commercial pickle makers add sugar (which is acidic) ... some completely ferment the pickles before canning ... some use the fresh-pack or quick process.

The National Center for Home Food Preservation has a good How Do I Pickle site.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 08-15-2006, 10:01 PM   #12
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Pickle Problems

Says cloudy is from lactic acid. You need that to make the pickles safe to eat, so I might be nervous if they don't get cloudy, but I have never made fermented pickles, just quick ones.

[Thank you for the link, that really helped]

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