brooklyn1 wrote:
> "Paul M. Cook" > wrote in message
> ...
>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
>> pounds of my cucs today and I have easily 30 more pounds on the way. I am
>> thinking of making a gallon of fresh pickles, not the canned and preserved
>> type, just some vinegar, water and onions plus some herbs in a jar and
>> then into the fridge. How long would they last in the fridge in a tight
>> jar?
>>
>>
>
> What's a "tight jar"?
>
> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
> salt, pickling spices, garlic, and dill.
> I put up another jar today... I do pickle spears, I can fit more in the jar.
>
>
I do the salt brine pickles, too. It even works well with green tomatoes.

My late Aunt Sarah, may she rest in peace, was an awesome cook. She
taught me to take a teaspoonful of juice from a jar of commercial
pickles and put it in my brine pickles. Whatever little creatures were
in the commercial pickling serum were supposed to help my home made
pickles pickle faster.

I put a piece of wax paper under the screw on lid of the jars. I also
let them sit on the counter in a cool spot for a few days before putting
them into the fridge.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.