I made another batch the same way on Saturday, and opened them today. If I burp them daily from now on, can I eat those? And if I made more but burped them daily, or covered them in cheesecloth instead, those would be ok? Like malna I do bend the rules more with fermenting because when done correctly it is inherently safe. The problem here is your weren't done correctly. Had you followed the instructions in the recipe they would probably be ok although it is a somewhat questionable recipe IMO. But yours were sealed instead of left open as they must be for fermentation to take place. That sealing creates a semi-anaerobic environment that encourages the growth of harmful bacteria, CO2 and bacterial by-products that can proliferate within 24-48 hours. And there simply is no way to know if the good lacto-baccillus did or could develop fast enough to overcome the pathogens. So the natural safety mechanism of fermenting was lost. So no, I wouldn't consider them safe to eat but the choice is yours. If you do future batches and use that recipe then do as it instructs with the small jar or use the plastic glove technique or the baggie full of brine technique or the inverted lid with no band or cover the jars with cheese cloth - lots of ways to do it - but do NOT seal the jars closed. It is very important to understand the difference between fermented pickles and quick-pack pickles which is why I included the link above. The two processes are not interchangeable nor can they be combined as you have tried to do. Dave

Penn State's agricultural service (food safety division) says slicing or burpless varieties aren't well-suited for pickling (mainly a quality rather than a safety issue) but that they can be used in bread and butter-type pickle recipes or in relishes so finding the right recipe can make use of at least some of the surplus. If you want to mix some of the white cucumbers in with the green, you can. It's a pickling cucumber, so sure. Keep in mind that time will change the pickles, so they may be great initially but not hold up so well over time or the delicate flavor may be subsumed by the pickling brine. Only time will tell. In that case the benefit may be principally aesthetic, but there's nothing wrong with trying to make your pickles "pretty." Carol Here is a link that might be useful: Penn State Cucumbers for Pickling

Like Linda I always made gravy from a brined turkey. Also with a presalted turkey. If you haven't tried pre-salting you might want to try that instead of brining. I was a big fan of brining until I was introduced to presalting. Better and much easier than dealing with a big pail of water. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of pre-salting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

For a lot of years lots of people have been soaking their meat in salt water....for one reason or another....brining is not new. If you need a scientific reason, it works on the principas of osmosis....that the concentrations of salts ( and sugar is a "salt") on either side of a permeable membrane ( and a turkey and the cell walls are permeamble membrane) will equalize concentration. That is the salt and sugar ions will migrate to the turkey, carrying with them the flavor of thyme, sage, garlic and whatever else is in your brine. The first time I did it was with a full pork loin and my son was coming and going to cook it for the family and about 8 additional friends. Stew who sometimes forgets that all he knows he learned from his mother... is a very good cook...Pooh-Poohed the concept.....but after grilling that big piece of meat....faintly flavored with garlic and rosemary to the center....tender and wonderful...he became a believer! Ann....tell me the principal of pre-salting? Does it jusr firm up the meat? Much like baking a roast in a salt crust does? Or is there more? Do you put seasonings in the salting mix? Linda C