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11 comments

Date Votes
  • charliemeyer007
    So are we talking Bread and Butter or rust and scale eating acid?
    0
  • makindu
    Here is one great site on the web for recipes, and for now, you don't have to register to have access to their recipes.
    Try entering 'pickles' in their search engine.

    Here is one of the best pancake recipes I have ever found. So easy even a caveman could make them (GEICO). Sprinkle a handful of blueberries on the individual pancakes right after pouring them for a real treat.

    [url][/url]http://allrecipes.com/recipe/fluffy-pancakes-2/detail.aspx[url][/url]
    0
  • abcguns2
    OK ,
    Done the google on this , was looking for a No Cook ??? method , found several ? made a case of them yesterday morn. ??? we shall see how these go ? Seems my neighbor has plenty of cucumbers available !!!
    Thanks !!!
    d.a.stearns
    0
  • xxx97
    they will need to be pickling cucumbers!!
    0
  • abcguns2
    pickling cucumbers ???
    0
  • Atom242
    They do not have to be pickling cucumbers. I make pickles every year and have about five different recipes. if interested e-mail me.
    0
  • spas12
    I use vodka instead of vinegar[:D]
    0
  • abcguns2
    OK ,
    WOW !!!
    0
  • steg
    Here's a simple receipe for Polish style dill pickles:

    Sterilize a quart mason jar and its lid by boiling it in a large pot of water. Allow to cool and remove the jar using tongs and allow it to drain. When the inside is dry, put a couple of onion slices into the jar along with a couple of sprigs of fresh dill. If fresh dill is not available, use 1 tbs of dried dill.
    Next cram as many small whole cucumbers as you can fit upright into the jar. Mix 1 cuup of salt with 1 quart of water and bring it to a boil. While still hot, pour into the jar until it is full.
    Place the top on the jar, but DO NOT screw it on. Allow to stay at room temp for 2 days, then screw on the lids and refridgerate. They will be ready to eat about a week after you first made them.
    0
  • beantownshootah
    quote:Originally posted by xxx97
    they will need to be pickling cucumbers!!

    Pickling 'cumbers are best because they are small, so lots of them fit in a jar, and also because the pickling brine penetrates them faster than thick pickles. But you could use any cucumbers you have, and they'll still pickle fine.

    Personally, I'm fond of kosher style "half-sour" pickles. Here are two recipes pulled off the net:

    This one is pretty authentic, but its complicated:
    http://capitalspiceblog.com/cooking-at-home/home-made-pickles-half-sour-all-awesome/

    This one is easy as pie:
    http://www.classychaos.com/links-topmenu-20/555-half-sour-pickles
    0
  • NOAH
    lock me up[;)]
    0

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