Pickles

maryanimal · Post by **maryanimal** » Sat Dec 11, 2010 9:21 pm

Pleasr post the link Snake!

Miles · Post by **Miles** » Mon Dec 13, 2010 5:24 pm

http://allrecipes.com/Recipe/dill-pickles/Detail.aspx

we just used regular old table salt instead of pickling salt.
I also read that you should cut the tips off the cukes, because the stem has an enzyme that makes the pickles less crisp. Not sure if there's any truth to this, but we did it and they are very crisp. Also, we only processed the jars for 5 minutes, as long as the jar seals it should be fine

also made some pickled string beans, which are amazing in bloody marys
http://allrecipes.com//Recipe/crisp-pic ... etail.aspx

hoping to bring a bunch of jars to share for 2011, stop by and get pickled!

neon tetra · Post by **neon tetra** » Mon Dec 13, 2010 5:49 pm

If I save the brine when the pickles are all gone, and I slice up some cucumbers & put em in there, how long will they take to pickle? Or will they even?

Miles · Post by **Miles** » Wed Dec 15, 2010 6:17 pm

I think they'll pickle in about 2 weeks but not too sure, I should do this too

FIGJAM · Post by **FIGJAM** » Wed Dec 15, 2010 8:44 pm

I did this with hardboiled eggs.

Took about 3months.