Quote:
Originally Posted by Tracydr
Have you tried fermenting pickles? That's much milder and still safe. Also, any vinegar can be substituted if it's 5%. Try rice vinegar, white balsamic or organic cider vinegar for milder favors.
Dresser pickles. Freezer pickles can also be quite good. Is it possible this recipe was supposed to be used with liming to keep them crisp?
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Yes and I love fermented pickles. I do not have a crock or other vessel large enough for my cucumber crop and always can about 80%+. I also ferment peppers but usually kraut is my priority.
A few recipes use alum, almost all pickled pepper recipes. Other than those I use nothing to keep them crisp as they need nothing. I have a banana pepper recipe that uses alum that I have never popped the top off a jar around others and any were left. I am very meticulous in the process but I don't fret at all about the safety of the food.
Have you seen what they make kids eat at school anymore?
