In article <2010050707582979089-xxx@yyyzzz>, gtr > wrote:

> On 2010-05-07 05:35:21 -0700, Melba's Jammin said:

> I culled 10-12 recipes on line and was really surprised how they were
> so similar with the exception of the water v. vinegar part. They went
> from it 1 part water / 1 part vinegar to 4 w /1 v. One had no water at
> all. It was surprising out varied it was. One had 2 tsp dill seed, one
> had 1/2 tsp dill seed.
>
> Whatever. Any place is a good place to start.

If you're going to pickle, the current recommendations are no less acid
than equal parts water and vinegar; e.g., 3 cups water, 1 cup vinegar is
not acidic enough.

Look at the pickling section at the National Center for Home Food
Preservation, uga.edu/nchfp.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures