"Brooklyn1" > wrote in message
...
> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
> > wrote:
>
>>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>
>>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>>
>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>recipe
>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>another recipe that called for pickling spice which apparently I can't
>>>>have
>>>>because it contains cloves and allspice. So I found a different recipe
>>>>that
>>>>doesn't.
>>>>
>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>
>>>>This looks good to me but do you think these would have enough flavor?
>>>>I
>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>lot
>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>supposed to
>>>>be in these.
>>>>
>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>them?
>>>>They are a fermented pickle with no vinegar. But what is the difference
>>>>between those and half sours? Thanks!
>>>>
>>>Here's how I make pickles. Don't know if it contains anything you
>>>can't have but, here it is.
>>>
>>>These pickles are fermented, not pickled.
>
> Fermented IS pickled.
>
I'm not sure that it is. The ones that are cooked and in jars are not
fermented. Are they? I am sooo confused. I just know that the half sours
are very crisp. And at one website that sells them (but not at this time of
year) says they also have fresh ones. What are fresh ones? My mom used to
take cukes from the garden, peel and slice then put them in iced salted
water to which vinegar had been added. She didn't leave them in there for
very long. She and my brother liked this. I did not. Would that be fresh
pickles?
>
>>I would not use those particular cucumbers. To me, they are beyond
>>prime. The skin is stretched and yellow in spots. Just my view.
>
> I make my own pickles but I only use those I grow myself.