The Joneses wrote:
"zxcvbob" wrote in message
...
news.albasani.net wrote:
"George Shirley" wrote in message
...
news.albasani.net wrote:
"The Cook" wrote in message
...
I now have 12 quarts of sliced cucumbers in lime water. Tomorrow
after they have been rinsed well I will sort them out and make some
dill and some sweet pickles.

DH just came in with about a quart of blackberries. Think I will make
a pie and endure the seeds. I love blackberry pie.
What is lime water?
Water with pickling lime dissolved in it. It is used to crisp up
vegetables for pickling. Usual market brand is Mrs. Wages. I've used it
for years myself.
Mrs Wages is not available in Canada. I'll have to bring some back next
spring. thanks.


Epsom salts in water also works pretty well if you can't get lime.
(everybody thinks I'm joking whenever I mention this) It's not as good as
lime or calcium chloride, but it's cheap and universally available and it
works.

Bob

Expand, oh Bob. How long do thou soakest veggies? And how many rinsings?
Especially for zukes, I'd like to crisp up some veggies, but can't abide the
lime taste, even tho I'm probably not doing it rightly.
Edrena




Now that I shot my mouth off, I don't remember the details.

I think it was about a teaspoon or two per quart of water. Soak cut-up
vegs for a couple of hours, and drain. No need to rinse if you're gonna
pickle them; one quick rinse if you were just crisping them for eating
fresh.

Bob