The difference in pickles?
08-01-2013, 02:06 PM
#31
Super Member
Join Date: Jul 2010
Location: Ontario, Canada
Posts: 3,512
Nanacc, You probably let them sit in the canner too long. My mom always started the jars in hot, not boiling, water and left the jars in only until the cuics had mostly changed colour. That is the way I still make them.
I wish I could get my Snow pea pickles to be like the ones I remember, but they are verrrry touchy and so far, they just do not measure up.
I wish I could get my Snow pea pickles to be like the ones I remember, but they are verrrry touchy and so far, they just do not measure up.
08-01-2013, 02:23 PM
#32
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,715
Originally Posted by nanacc
I wish I could make the Kosher dills like DM made! They were great. Of course, with cayenne pepper added. Last batch we tried, couldn't get the crispness she did! I helped her, but most of her canning was done without written recipe! Why didn't I think to take notes??
I usually added more, to be sure they were crisp!
Our recipe did not require processing ... packed the cukes into the jars along with the dill, and alum. Poured the hot brine overtop. Lids on. Then leave to sit in the fruit cellar for a few weeks.
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