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+-- Thread: Pickles, my first batch in a very long time (/showthread.php?tid=124892)
Pickles, my first batch in a very long time - farnfam - 08-02-2011
This is supposed to be a public link, hope it works
http://www.facebook.com/media/set/?set=a.2082548468167.2112861.1378741756&l=b87f3a25dd
Re: Pickles, my first batch in a very long time - Mare749 - 08-02-2011
It does!
How long do you have to wait now to eat them? Bet they will be great.
Re: Pickles, my first batch in a very long time - farnfam - 08-02-2011
These are garlic dills (not Kosher as we have no Rabbi here) and they should take 30days, but longer is better. I like to refrigerate before opening to crisp them
Re: Pickles, my first batch in a very long time - cjs - 08-02-2011
Am I missing the dill sprig??? I also like to put a grape leaf in the bottom of the jar before adding all the goodies.
Looks great, Cis - won't these be nice this winter??
Re: Pickles, my first batch in a very long time - farnfam - 08-02-2011
The dill sprig is in there, Jean, along with lots of garlic and some salt. What does the grape leaf do?
Re: Pickles, my first batch in a very long time - Lorraine - 08-02-2011
i think the leaf helps keep them crisp. Great looking recipe. I just made a batch of Ice Cream Pickles on Saturday with local cukes. Only been 3 days, but they taste great.
Re: Pickles, my first batch in a very long time - cjs - 08-03-2011
Is that what it does, Lorraine? I figured it was an old wive's tale kind of thing...but, I always do it. I'm thinking the alum is what gives the crispness.
Re: Pickles, my first batch in a very long time - Lorraine - 08-04-2011
Don't know, Jean, I've never done it, someone mentioned it on an old forum.