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sanju
14 years ago
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ingrid_vc so. CA zone 9
14 years agoRelated Discussions
New Trading List From A New Member
Comments (2)Would like to trade for your daylily, iris and gaillardia; could I send you my list? Doreen....See MorePictures of a new garden from a new member
Comments (27)Oh, you lovely ladies, if you could see my garden now you'd be horrified, it's all sticks with old leaves attached, and new ones coming through, and tiny rose bushes with wire fences around them. However, I hope that will all change in another month or two, when I should have blooming roses in my garden. I hadn't looked at these wedding photos in quite some time, and Cecil and I had such a sweet time remembering that day while looking at these pictures. How fortunate I am to have spent all these wonderful years since then in this wonderful place with that amazing man....See MoreNew Member, New Canner, Pickle Concerns
Comments (3)I doubt that one or two cherry peppers is significant. The cucumbers are also low pH and the brine should be sufficiently acid for both veggies. In future you might consider using dried red peppers which add heat and color with no risk whatsoever. The green tomato isn't an issue. It's unnecessary to buy water, even if your water is hard. The document below on pickling has information on softening your own water. Tap water is fine, bottled spring water is fine (though expensive). The cloudiness is probably a result of residual minerals in the water (or using table salt) but it's not a safety issue. So from my perspective you're fine. Enjoy your pickles. Carol Here is a link that might be useful: How to Soften Your Water...See MoreNew member and new Chilli grower.
Comments (4)+2 I agree. For most chilis, if I want truly ripe peppers, I wouldn't pick them until they are ripe on the plant or at least, starting to turn ripe. For instance, a Hot hungarian wax pepper will be a yellowish green color while growing. But once it starts to ripen, it will turn a shade of orange and shortly after will go to a nice bright red color. If you want "ripe" ones, pick them when red or at least orange going on red. That being said, many peppers are normally picked and eaten when still green such as a Jalapeno which will eventually turn red. There is a bit of taste and heat difference between them and it is a matter of personal preference. I generally pick and process most of my Hot Hungarian wax when they are still yellowish green. I do this for a few reasons. 1. The flavor and heat suits me fine at that stage. 2. I usually don't want to wait too long. Any time after they reach mature size, I will pick them. 3. It allows the plant to get busy and put it's energy into producing additional pods. Bruce...See Morenastarana
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