Melba's Jammin' wrote:
> In article >,
> wrote:
>
>
>>On Thu, 25 Aug 2005 14:55:10 -0500, Melba's Jammin'
> wrote:
>>
>>
>>>The good news: I placed in 10 of the 20 canning lots I entered and 1 of
>>>the 3 baking lots. There really isn't any *bad* news.
>
>
>>You did great. What is the secret to your B&B pickles? Sounds like
>>you may have some secret ingredient.
>
>
> Thank you.
> I have no idea. "-) The water? Cheap cider vinegar?
> I like them about (digs through drawer for ruler) 1-1/2 to 1-3/4 inch
> diameter. Not more than 2" diameter. Straight, firm, and fresh are
> always good. Unless you pick them yourself, you really don't know how
> fresh they are. I never pick my own. I buy what looks good at the
> market. Varietal? Color me Clueless. I slice them in the Cuisinart,
> 4mm thick, I think (Godalmighty, I gotta write some of this stuff down
> because every freakin' July I look at my set of blades, 2mm, 3mm, 4mm,
> 6mm and think, "OK, Dipstick, which WAS it!) Like I said, I've posted
> the recipe any number of times and I actually follow it. There's always
> brine/syrup leftover. Just had a thought: I may make a half batch of
> these suckers for Rob and NOT can them -- they'll stay in the fridge
> till who won't have it! (Every once in a while I come up with a good
> idea.)
>
> I brought some to a brunch at Margaret's a year or two ago and they
> weren't exactly snarfed down. Heathens.
No, not Heathens, just people who are not used to Bread & Butter Pickles.
In New York and the surrounding States, Jewish Pickles are the ones to
which we are used, New, Half Sour and Sour, if possible fresh out of
the barrel.
Sorry, although I seem to remember that you received many compliments
and that there was nothing or little left over.