tabbiea, I would really like to swap with you but I have no way to contact you. There is no email link on you page and I cannot reply through the message you sent. Please email with your email addy so I can contact you. Thanks Kim

HELLO IM INTERESTED IN THE SAN MARZANO TOMATO SEEDS AND THE MESCULIN BLEND AND THE AUSTRALIAN YELLOW LEAF AND THE BEEFSTEAK I HAVE A CAYENNE MIX THAT HAS A LARGE QUANTITY OF CAYENNE SPECIES I CAN SEND YOU A LIST OF WHAT I HAVE ,PLEASE SEND ME AN EMAIL I CAN SEND YOU A GENEROUS PORTION SO YOU CAN HAVE A BETTER REPRESENTATION OF THE SPECIES IN THE MIX I KNOW FOR SURE THERE IS CAROLINA RING OF FIRE SANTAKA DUTCH RED (I THINK THATS WHAT IT WAS?) LONG SLIM CAYENNE(common cayenne) BHONGI LONG POSSIBLY THAI BIRD? I ALSO HAVE QUITE A FEW JALAPENO SEEDS(mix species) THAT I CAN BE GENEROUS WITH, THERE ARE SOME RED MID SIZE JALS IN THIS MIX THAT ARE HOT BUT VERY TASTY PLEASE CONTACT ME AT THE ABOVE ADDRESS>> THANKS YOUR FRIEND AJIJOE

I have made pickles (West Indian Gherking and dilling cucumbers) using the following recipe with great success: Quart jar, lid & rim, sterilized Ingredients- Horseradish root (keeps the pickles crisp) 2 T sea salt 1 cup water (filtered or boiled), maybe more Fresh dill, chopped or whole 1 T mustard seed, optional West Indian Gherkins (enough to fill a quart jar, or mix with pickling cucumbers) Cut horseradish to height of quart jar, 1" or less below the top. Peel root and slice into 1/4-1/2" segments. Set aside. Mix about 1/4 cup of the water with sea salt in filtered or boiled (then cooled) water. Stir until dissolved. (It may not completely dissolve, so be certain to get all of the residue into the jar). Place about 1 T chopped dill in bottom of jar. Add a row of gherkins (or mix them with pickling cucumbers) until jar is full, working horseradish and dill in among them as you go. (If using mustard seed, sprinkle amounts in as jar is filled). Save a 2-1/2"-3" cucumber to use at the end. After the jar has been filled with the water, place it sideways across the top of the contents. This will keep the other cucumbers submerged in brine until done. Pour the salted water into jar. Add remaining water to within 1" of top of jar (may need more than 1 cup total). Wipe clean the top of the jar. Screw on rim and lid until tight. Carefully invert jar 2-3 times until salted water becomes thoroughly mixed. If contents shift so that they pickles are above the water, open jar and repack as necessary making sure all contents are beneath the water. Wipe jar/lid/rim dry and reseal. Set jar in dark place where temperature is between 70-75 degrees. Leave for 3 days then check for taste. Sometimes I've left mine another day because I like a sharp taste. That's all there is to it! When I gave this recipe to my mother, she said, "what about vinegar?" None is used! This recipe is a lacto-fermented way of preserving foods, and was used by previous generations before food industrialization occurred.

Michelle! Be still my heart!!!! Cornichons are pickle paradise! I don't have a recipe, but I just ran to the kitchen and grabbed my Maille cornichons jar to see which ingredients are listed. Eyeball view: cornichons, teensy (fairy sized) peeled pearl onions proportion being appox. 1/10 onions to pickles, mustard seed, dill seed. Ingredients list: gherkins, vinegar, onions, salt, spices, artificial flavor, sulphur dioxide. (I only get them for holidays.) I'd follow any standard pickle recipe that looks appealing and do 'em up while they're fresh. (Old pickles = hollow pickles.) Yum, you go girl, and yes, please forward pics.