Overgrown Cucumbers
pink_warm_mama_1
15 years ago
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jimster
15 years agoblubird
15 years agoRelated Discussions
I have no pickling pickles.
Comments (15)I understand that you don't want to do any canning but pickling is also food preservation and it has safety concerns attached to it. That's why the Harvest forum - the food preservation forum - exists for discussions such as this and is full of info on how to do it properly and safely. The problem with using slicing cukes for pickles, and this is discussed in great detail on the Harvest forum, is they contain 2-3x as much water as pickling cukes do and have a thinner rind. The result is mushy pickles. Experienced pickle makers will not use them to make any kind of pickles just for that reason. You can off-set some of that mushiness by using Pickle Crisp (calcium chloride). The Mrs. Wages and Ball pickling mixes have it added to them. They also contain citric acid to make the pickles even safer. If using other recipes you have to add your own Ca chloride and citric acid. But the pickles will still be softer if you use slicing cukes and many have sadly discovered that the hard way. You may be happy with the result but most pickle makers are not. Second, since the discovery of listeria, a bacteria which grows even under refrigeration, many of the old 'fridge pickle' recipes are no longer considered safe because they contain too little vinegar, they are not acidic enough for even fridge storage. Cukes are a low-acid vegetable so botulism, in addition to the listeria, is a potential problem when refrigerator pickles are made improperly. Thus the citric acid in the Mrs. Wages mixes. Dave...See Morewhat is this veggie ?
Comments (5)some kind of melon, I`d guess, and somewhat starved and unhappy. Did you sow any or could there be volunteers from some compost bye, Lin Here is a link that might be useful: melons...See MoreBall instructions for red cinnamon pickles using pickle crisp
Comments (4)Hmmm never seen it is a box like that, only in the plastic jar. The instructions are printed right on the jar in that case. Standard regardless of the recipe it is used in: rounded 1/4 tsp. per quart or rounded 1/8 tsp. per pint. Of course you don't have to use that much if you don't want to. Glad you found what you needed though. Dave...See MoreTo pickle or not to pickle?
Comments (4)I would not bother. Most all pickling recipes specify fresh cukes in their best condition for the best quality pickles. Otherwise you end up with soft, mushy pickles with and off flavor. These are likely soft with large seed cavities and may be quite bitter. Some people over on the Harvest forum (the food preservation forum here) recommend using them to make relish out of where the added herbs and spices will disguise the off flavor and where the texture won't matter. Personally I'm not sure it is worth the time and effort - when junk goes into the jar it is junk that comes out of the jar too. Dave Jack and I were typing at the same time. I'd feed them to the chickens too....See Morecentralcacyclist
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