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Pickles.....

It may of been a little early, but the spears turned out good last weekend.... so I tried some of the whole dills tonight... pretty good. It appears that the water bath sealing is the way to go... Thanks for all the tips.....
 
I am not sure about the non-pressure cooking.... I thought that is the way you seal the lids....
I did use pickling cucumbers.... I grew them myself.... The plants were labelled..... They were not too big... no bigger than the store bought ones....
I did not use pickle crisp, but I did use some vinegar.....
I am not familiar with "alum water"....

I have made pickles by just putting brine and cucumbers in jars and then refrigerating for 6wks.... but these have to remain refrigerated....
hot brine in the jar is enough to seal the lid!
 
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