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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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18-07-2008, 09:10 PM
posted to rec.food.preserving
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Cucumbers, again
Did I open my mouth in this newsgroup a few days ago to say that
thankfully the cukes were not producing many? Yesterday I picked 14.5 pounds of the things. Right now I have 3.5 pounds of average size (3 - 4 " long, 1.5 diameter) soaking in lime for sweet pickles. The rest of the average to large (8 quarts) are soaking in salt water for bread and butter pickles. And the 4 humongous one are also in lime for hamburger dills. The 4 when sliced made about 6 quarts. One was 11" long. I have to check and see how many jars I have. I think it is time to dispose of some things that have been sitting here for years that no one, including me, wants to eat. 
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19-07-2008, 06:09 PM
posted to rec.food.preserving
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Cucumbers, again
"The Cook" wrote in message ... Did I open my mouth in this newsgroup a few days ago to say that thankfully the cukes were not producing many? Yesterday I picked 14.5 pounds of the things. Right now I have 3.5 pounds of average size (3 - 4 " long, 1.5 diameter) soaking in lime for sweet pickles. The rest of the average to large (8 quarts) are soaking in salt water for bread and butter pickles. And the 4 humongous one are also in lime for hamburger dills. The 4 when sliced made about 6 quarts. One was 11" long. I have to check and see how many jars I have. I think it is time to dispose of some things that have been sitting here for years that no one, including me, wants to eat. For YEARS???? Well you'll know what not to can so much of next time. I don't soak my B&B pickles. Why are you soaking them in brine?
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19-07-2008, 07:44 PM
posted to rec.food.preserving
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Cucumbers, again
On Sat, 19 Jul 2008 11:09:30 -0500, "Marie Dodge"
wrote: "The Cook" wrote in message .. . Did I open my mouth in this newsgroup a few days ago to say that thankfully the cukes were not producing many? Yesterday I picked 14.5 pounds of the things. Right now I have 3.5 pounds of average size (3 - 4 " long, 1.5 diameter) soaking in lime for sweet pickles. The rest of the average to large (8 quarts) are soaking in salt water for bread and butter pickles. And the 4 humongous one are also in lime for hamburger dills. The 4 when sliced made about 6 quarts. One was 11" long. I have to check and see how many jars I have. I think it is time to dispose of some things that have been sitting here for years that no one, including me, wants to eat. For YEARS???? Well you'll know what not to can so much of next time. I don't soak my B&B pickles. Why are you soaking them in brine? That's what the recipe calls for and has made excellent pickles for 30 years.
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