Made some today. 2 Tbs sea salt, 2 cups water, 1 tsp or so pickling
spices (hopefully the right sort), and about 4 cloves of garlic. Hope
they turn out well.

David
Which end is the blossom end?

Feuer wrote:
>
> Made some today. 2 Tbs sea salt, 2 cups water,

That's about right.

> 1 tsp or so pickling spices (hopefully the right sort), and about 4 cloves of
> garlic.

I've always thought those were optional. Couple red pepper pods,
garlic, and a head of dill would be enough... but, to each his own.

> Hope they turn out well.

"Incubate" and save a few tbsp. of the brine for the next batch. It'll
go faster.

> Which end is the blossom end?

The one opposite the stem. rounded, with a circular dinkum on it where
the blossom was.

B/

Brian Mailman wrote:

> > Which end is the blossom end?
>
> The one opposite the stem. rounded, with a circular dinkum on it where
> the blossom was.

Hmmm.... I didn't get them all off until several hours after I stuck
the cukes in brine. Hope it was soon enough.

David
What sort of red pepper pods? Bell pepper? Hot pepper? Fresh?
Dry?

Feuer wrote:

> What sort of red pepper pods? ... Hot pepper?

Yes. Dried red ones.

B/

Feuer > wrote in :

> Made some today. 2 Tbs sea salt, 2 cups water, 1 tsp or so pickling
> spices (hopefully the right sort), and about 4 cloves of garlic. Hope
> they turn out well.
>
> David
> Which end is the blossom end?
>

Opposite of the stem end, which IME usually has a bigger scar.

BTW, what sort of cukes did you use? How long are you planning on them
setting out before refrigerating?

Wayne

Wayne Boatwright wrote:

> BTW, what sort of cukes did you use? How long are you planning on them
> setting out before refrigerating?

Used cukes sold as pickling cukes. Gonna let 'em sit probably 2 weeks
maybe longer at somewhere around 70F (my basement).

David

Feuer > wrote in :

> Wayne Boatwright wrote:
>
>> BTW, what sort of cukes did you use? How long are you planning on them
>> setting out before refrigerating?
>
> Used cukes sold as pickling cukes. Gonna let 'em sit probably 2 weeks
> maybe longer at somewhere around 70F (my basement).
>
> David


Thank you...

Wayne

Wayne Boatwright wrote:

> Thank you...

Why'd ya ask?

David
Is this gonna become rec.food.pickling or something?

Feuer > wrote in :

> Wayne Boatwright wrote:
>
>> Thank you...
>
> Why'd ya ask?
>
> David
> Is this gonna become rec.food.pickling or something?

I thought I'd give it a try.

Wayne