On Thursday, April 1, 2021 at 3:48:19 PM UTC-4, Cindy Hamilton wrote:
> 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.

That's very admirable about you, Cindy. Very, very few people express appreciation for any community.