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any good ways of doing this?
I would like to do it like the store bought
kind, except without the preservative.
Also, is there supposed to be cinnimin in
pickling spices? Is there a kind without?
I am getting tired of plucking out the cinnimin in our store bought
brand of
picking spice.

What kind of vinegar can be used to pickle? I use white, or white-wine
vinegar.

Thank you for any help.

Charles from Michigan

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wrote:

> any good ways of doing this?
> I would like to do it like the store bought
> kind, except without the preservative.
> Also, is there supposed to be cinnimin in
> pickling spices? Is there a kind without?
> I am getting tired of plucking out the cinnimin in our store bought
> brand of picking spice.
> What kind of vinegar can be used to pickle? I use white, or white-wine
> vinegar.
> Thank you for any help.
> Charles from Michigan

One can mix up their own pickling spice (I use the one from Joy of
Pickling) and leave out the cinnamon if you don't like it. I'll post the
recipe if you can't find one on the net. There are a few things you should
know about pickling to keep yourself and loved ones safe, especially with
meat. Please come join us at rec.food.preserving as well. There is a lot of
info at the rec.food.preserving FAQ, available at
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm
And I like using white wine vinegar instead of regular (grain) white
vinegar. It has a softer, gentler taste. There have been several threads
both here in *.*.preserving about the differences in vinegars. Google is
your friend.
Edrena

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