On 6/21/2011 5:29 AM, George Shirley wrote:
> On 6/20/2011 10:21 PM, Serene Vannoy wrote:

>>
>> I will take pictures when they're pickles. I used this recipe:
>> http://www.uga.edu/nchfp/how/can_06/dill_pickles.html with a few more
>> garlic cloves and none of the optional pickling spice or dried chiles.
>>
>> Serene
>
> We keep our house at 80F during the air conditioning season, which runs
> about ten months of the year here, and at 70F during the winter, or what
> passes for winter with us. Probably why everything grows a fuzzy
> accompaniment when we try to ferment anything. Good luck with your
> pickles


I've never had luck with those, either. I have some big crocks which I
sterilized with boiling water before using every time and the pickles
still molded and got mushy after a few days. After that I stuck to
bread-and-butter sliced pickles. My family loved them and they never
failed.

gloria p