Maybe it would be a good idea to invest in Sour Pickle Futures that
could someday replace wine as that conspicuous gourmet purchase. I
doubt a jar of pickles would ever sell for $100,000 but there is no
wine that's worth that kind of money either.

However, there could be a market for gormet pickles as a gift item. A
friend of mine did it with brownies and it worked out very well for
her.

On Sun, 20 Jul 2008 07:32:08 -0700 (PDT), Sheldon >
wrote:

>On Jul 20, 7:15?am, "Kswck" > wrote:
>> "Sheldon" > wrote in message
>>
>> ...
>>
>> Alan wrote:
>> > Anyone know where to get jars for pickling cucumbers? ?I want to make
>> > Kosher garlic pickles. ?I don't know if it is OK to use plastic and
>> > maybe that is something that none of us really know. ?So, maybe glass
>> > jars are the best. ?Any ideas?
>>
>> For kosher garlic pickles canning jars are the absolute worst of all
>> possible choces... they're too small, the opening is too small, and
>> typically have metal parts.
>>
>> What you want are earthenware glazed crocks, the 2 gallon size is good
>> for beginners. ?You can also use 1 gallon wide mouth screw lid glass
>> jars, the type you find in the stupidmarket filled with cooked
>> pickles, but will need to encase the metal lid in many layers of
>> plastic wrap. ?You can also use 5 gallon food safe plastic pails, they
>> look like contractors pails but make sure yours are new food safe
>> buckets... sometimes your local deli will give you a few.
>>
>> Search the net for <FERMENTED pickle recipes>.
>>
>> If there is a restaurant supply store near you, you can get large
>> food safe plastic pails as well.
>
>There are sources on the net too, I bought a couple of resealable 5
>gallon buckets from Honeyville.com, I keep my bulk buckwheat and pin
>oats in them... they cost $5 each and they charge $5 shipping no
>matter how large an order. The thing I neglected to mention is that
>unless you have a walk in cooler make sure the size container fits in
>your fridge... and you really need a separate fridge for keeping
>fermented pickles. I don't think it pays to make your own cooked
>style pickles, you can buy better ones for less money and no work from
>any stupidmarket... the 1 gallon jars they come in are worth more than
>the pickles inside. In fact that's how I got some of my 1 gallon wide
>mouth glass jars, I bought a case of six at $2.99 each and the pickles
>were so awful I tossed them out, I really just wanted the jars... I
>don't know how anyone can enjoy those limp vinegary pickles, not after
>eating the real deal... fermented pickles are cured in salt brine, no
>vinegar, and they are *crisp*... and with flavor there is no
>comparison... and in fact making fermented pickles tests ones mettle
>moreso than winemaking... compared with curing pickles winemaking is
>babyish, that's why there are so many vintners and so few pickling
>operations. Anyone can learn to make excellent wine within a few
>months, the learning curve for pickle curing is much longer. No wine
>in a corked bottle is any better than cooked pickles off the
>stupidmarket shelf... if you don't drink your wine (or beer for that
>matter) from a wood barrel you haven't a clue how wine (or beer) is
>supposed to taste, same with pickles. No bottled wine is any better
>than boxed wine, that people poo poo boxed wine is pure psycho
>babble... most folks taste with their wallet (figures, most guys keep
>their wallet in their back pocket, right next to their asshole),
>anyone who judges wine by price is a TIAD imbecile. Like cured
>pickles wine is fermented too... packaged wine and packaged pickles
>are exactly at the same level, the lowest rung of the ladder.