MW wrote:

> On Sun, 13 Nov 2005 20:32:42 -0800, Brian Mailman
> > wrote:
>
>>MW wrote:
>>
>>> Is it still possible for me to de-salt them and make pickles, or are
>>> they pretty much ruined?
>>
>>Kinda sounds like you've made pickles....

>
> Yeah, maybe, but this is sort of new to me. Did I do something wrong
> by letting them sit, unprocessed, in the same solution, at 60 degrees
> for so long?

Think Old West... think "pickle barrel" so no... I don't think 'wrong'
per se, other than slow-cooking them... but I think 50 should be more
like it for long storage, think "root cellar" here.

Have you tasted them?

Worst case scenario is you've had a life-lesson on what to do the next time.

For half-sours this is the closest recipe I use (from my site):
http://www.jewishfood-list.com/recip...pickles02.html

The ratio I use is 1 full tablespoon of kosher salt to 1 cup of water,
and I add some dried red peppers. The refrigeration comes after they've
achieved the degree of sourness I want. They keep for months, but will
turn full sour after about 3.

B/