> wrote in message
...
> On Mon, 29 Jul 2019 19:38:02 -0500, Sqwertz >
> wrote:
>
>>On Mon, 29 Jul 2019 17:09:41 -0500,
wrotte

<snip>
>
> You salt to pull out the excess moisture allowing the vinegar and
> spice solution to be absorbed.
> If you dont know a ****ing thing about pickling then you should not
> talk like you do

Here is a recipe that got high reviews. It does say to add the seasonings to
the vegetables, let sit for three hours then drain the liquid and add to the
brine.

https://www.allrecipes.com/recipe/21...er-pickles-ii/
>
>>
>>Dude, read some recipes and techniques.
>
> Dude have you not read or did you not comprehend when I said that I
> have watched ATK, I also figured that you would have know through
> common sense that I looked at recipes.

>>There's a reason everybody uses pressure cookers and boiling water,
>>but you're totally clueless to that.
>
> Sorry buddy but heat it heat. As long as it is consistent heat for an
> extended period it does not matter what creates the heat, but I am
> sure that because you are in a group about food and cooking you
> already know this huh?

The recipe I posted does not use a BWB. So why are you heating at the end\?


>
>> I doubt you're storing these on the shelves.
>
> Why would you doubt this?
> Ok I admit they are not on a shelf they are on the counter next to a
> cabinet.
>
>> I don't think you're making more than a jar at a
>>time.
>
> My first try I made three jars but it has too much vinegar, I used the
> ratios from ATK
>
> my second try I dont even count because I only made one jar but it was
> more like half a jar because I was just testing a different ratio of
> vinegar solution.
>
> Then this last time I made 2 jars but I used different jars, I used
> pasta sauce jars that are a bit bigger.

Ohhh dear. What kind of flowers do you want at your funeral?

<snip>