On Thursday, April 1, 2021 at 3:34:58 PM UTC-4, US Janet wrote:
> On Thu, 1 Apr 2021 14:22:42 -0500, Hank Rogers >
> wrote:
> >US Janet wrote:
> >> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
> >> wrote:
> >>
> >>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
> >>>
> >>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
> >>>
> >>> This is WAY off. You'll need about a quart. You use about 3% salt
> >>> by weight per volume of water. Always go by weight of salt to
> >>> milliliters of water. Always make more brine than you think you'll
> >>> need. This also helps even out the measurement of gr/ml. And a bit.
> >>> So make twio quarts for this and donate any leftover sal****er to
> >>> charity (the toilet bowl).
> >>>
> >>>> 10. Your pickles are ready when the brine clears out a bit.
> >>>
> >>> They're ready when you taste them or the brine with a clean spoon.
> >>> The lack of cloudiness just means they haven't been disturbed for a
> >>> while and is totally arbitrary. Half-sours are always cloudy -
> >>> That's bacteria poop (and the bubbles are its farts). It doesn't
> >>> just disappear.
> >>>
> >>> -sw
> >>
> >> I'll take any advice on half sours. Half sour is not a term I was
> >> familiar with. I knew about fermented pickles but had never heard of
> >> half sour..
> >> Janet US
> >>
> >
> >Aren't they just half assed sour pickles?
> >
> I don't know.

I've only recently come to realize how much I appreciate the relatively
large population of Jews in southeast Michigan.

Cindy Hamilton