Casual Cook
Assistant Cook
Hello and happy Thanksgiving,
I love pickles of all types. My pickled cucumbers, however, discolor and dull green. Likewise, when I add garlic cloves, they turn blue-green.
I use a 60-40% Vinegar to Water ratio as well as canning salt and pickling spices but not fresh dill.
Does anybody have any tips on how to preserve the bright green look? Also does anybody know how to get pink caulifower without using expensive red wine vinegar?
Thanks
I love pickles of all types. My pickled cucumbers, however, discolor and dull green. Likewise, when I add garlic cloves, they turn blue-green.
I use a 60-40% Vinegar to Water ratio as well as canning salt and pickling spices but not fresh dill.
Does anybody have any tips on how to preserve the bright green look? Also does anybody know how to get pink caulifower without using expensive red wine vinegar?
Thanks