"James Silverton" > wrote in message
...
> On 7/5/2013 12:41 PM, Julie Bove wrote:
>> "Brooklyn1" > wrote in message
>> ...
>>> On Thu, 4 Jul 2013 18:59:35 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "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.
>>>
>>> You were obviously born that way.
>>
>> Then what's your explanation? Not all pickles are fermented.
>>
>>
> I'm not that fond of Dill Pickles as sold in supermarkets but I do like
> "half-dones" from kosher markets. Are these the same as "half-sours" or
> are they, as the name implies, pickled for less time?

Never heard of them so don't know.