Quote:
Originally Posted by imp
Thinking of definitely using the pickle pipe thingies to make some pickles this next year. Small batch seems to be the way for me to go on that.
Now, I just have to decide if I want to make blackberry and raspberry jam this week.
|
You might consider using 2 to 3 tablespoons of salt per quart of water with dill and garlic with long cut cucumbers quartered.
Let ferment for no more than 7 days.
They should come out like crisp fresh deli pickles.
If the house is n the 80's go to 4 tablespoons of salt.
Worth