Re: Pickling

[Pat Meadows]

I realise this isn't technically to do with growing, but thought someone

>might be able to help out. My cornichons (gherkins) are approaching full >size, and now I need to think about pickling them. I was wondering if anyone >had any good recipes/techniques for pickling, as the web doesn't really seem >very helpful on this front. > >Thanks in advance.

I suggest you ask over on rec.food.preserving - a very good newsgroup, helpful and friendly.

Pat

[Noydb]

Where, among other responses, you will be told to go to

and enter "pickles+canning" as the search term because that will net you ~17,400 sites covering the topic of canning pickles.

Might as well go over there now. BTW ... I've been canning my fool head off the past few weeks using recipes I came up with online. I doubt if I will be able to get to even 1% of the totally unique recipes I found, let alone trying any of the minor, but interesting, variations.

Pat and I (and some of the others) also post over on that newsgroup but since there is a newsgroup covering that topic area, talk about the preservation part of gardening over there. This newsgroup is more focused on the growing part.

Bill

[Sabrina]

• Exported from MasterCook *

EASY DILL PICKLES

Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 4 ea Dzn. Pickling Cucumbers * 1 ea Bunch Dill 1 qt Cider Vinegar 8 c Water 1 c Pickling Salt 1 x Cloves Gralic, Peeled

• Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~------------------------------------------------------ ~----------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints.

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