On Thursday, July 4, 2013 5:54:54 PM UTC-7, Brooklyn1 wrote:
> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
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> > wrote:
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> >On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
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> >
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> >>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
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> > wrote:
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> >>
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> >>>I know this has been discussed before and Wayne Boatwright gave me a recipe
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> >>>for these. It's probably somewhere on my computer. But I ran across
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> >>>another recipe that called for pickling spice which apparently I can't have
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> >>>because it contains cloves and allspice. So I found a different recipe that
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> >>>doesn't.
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> >>>
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> >>>http://www.organicauthority.com/eco-...e-recipes.html
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> >>>
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> >>>This looks good to me but do you think these would have enough flavor? I
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> >>>have been looking and most seem to call for the pickling spice. Also a lot
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> >>>of the recipes also called for vinegar and I thought that wasn't supposed to
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> >>>be in these.
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> >>>
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> >>>Also... For those who have tried Bubbies pickles, what would you call them?
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> >>>They are a fermented pickle with no vinegar. But what is the difference
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> >>>between those and half sours? Thanks!
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> >>>
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> >>Here's how I make pickles. Don't know if it contains anything you
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> >>can't have but, here it is.
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> >>
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> >>These pickles are fermented, not pickled.
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> Fermented IS pickled.
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Pickled could be either brined and fermented, or submerged in a vinegar mixture. My sister-in-law is famed for her pickled, i.e. vinegared, carrots.