You were going to be so impressed with my photos today. Piles and piles
of fat, gorgeous cucumbers—twenty pounds of them! A whole head of
garlic. A gorgeous, fresh bundle of dill. A pile of the cut-off blossom
ends from the cucumbers. And a couple views of my five-gallon bucket
full of future pickles. It was gonna be great.

And then I deleted the photos off the camera without telling my computer
to import them.

Ah, well.

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
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

On 6/20/2011 10:21 PM, Serene Vannoy wrote:
> You were going to be so impressed with my photos today. Piles and piles
> of fat, gorgeous cucumbers—twenty pounds of them! A whole head of
> garlic. A gorgeous, fresh bundle of dill. A pile of the cut-off blossom
> ends from the cucumbers. And a couple views of my five-gallon bucket
> full of future pickles. It was gonna be great.
>
> And then I deleted the photos off the camera without telling my computer
> to import them.
>
> Ah, well.
>
> 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 and don't feel bad about deleting the pictures, I've done that a
time or two myself.

On 06/21/2011 04:29 AM, George Shirley wrote:

>
> 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 and don't feel bad about deleting the pictures, I've done that a
> time or two myself.

We are lucky to live in a concrete basement (no, really, we're lucky!)
because it stays cool here year-round. Yesterday was our hottest day
this year, and it was 76 in the very hottest part of the house (we don't
have an air conditioner), so I decided to go for it. The pickles are
sitting in the spot that was coolest (74) without putting it in the
storeroom, which is too musty for comfort.

Not saying I won't get mold, of course, because the only experience I
have fermenting stuff in this house is making kombucha, which is
basically dilute vinegar.

Serene
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

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