Re: Canning cucumbers for pickels?

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• To: <v*@eskimo.com>
• Subject: Re: Canning cucumbers for pickels?
• From: "* b* <d*@saltspring.com>
• Date: Wed, 30 Jul 1997 21:14:47 -0700
• Resent-Date: Wed, 30 Jul 1997 21:51:28 -0700 (PDT)
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I did a fabulous batch of "long-brine" pickles last year. Um-yum, still
eating them and planning an entry in this year's Fall Fair! It was my first
time with this method and is is vastly superior in taste to the short brine
hot pack method! Works like sourkraut - salt and water and they naturally
ferment over a three week period. Then you pack them into jars with garlic
and dill (and I put in a chili, too) and boiling water bath to preserve.
The recipe is in the Ortho book on pickles and preserves.

Denise McCann Beck
USDA Zone 7
Sunset Western 4
Coastal Bristish Columbia

----------
> From: Duncan McAlpine <mcalpin@eskimo.com>
> To: veggie-list@eskimo.com
> Subject: Canning cucumbers for pickels?
> Date: Tuesday, July 29, 1997 7:13 PM
> 
> I am going to try canning cucs for pickels this year.  My wife's uncle
> does a good job in canning, so I decided to  give it a try.   Have you
> ever tried it?  I understand he does not boil the cucs but ferments
> them....?
> -- 
> Duncan McAlpine, Federal Way, WA   m*@eskimo.com
> Why buy plants when you can grow them yourself.....?
> http://www.eskimo.com/~mcalpin/
> http://www.eskimo.com/~mcalpin/pumkin.html

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