On 2010-05-07 13:26:42 -0700, Melba's Jammin said:

> 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.

Oh-oh! Somebody should notify the thousands of perpetrators of bad
recipes out there!

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

These are not pickles I'm "putting up" for a year, or anything. Just
to be pickled for a couple weeks and then eaten for a month or two.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll