Thanks, very useful.#

I assume that 5% vinegar means 1 part vinegar to 20 parts water ?

Thanks again

KK

"Geoffrey S. Mendelson" > wrote in message
...
> KK wrote:
>
> > I am growing some cucumbers (short ones, 3") which are said to be ideal
for
> > pickling. If I just keep them in vinegar they get very 'vinegary', ie
the
> > vinegar is too strong ! . Do I need to dilute the vinegar ?, I've tried
malt
> > & white wine vinegar.
>
> My basic pickle recipe is to cut off the bloom ends of the cucumber and
place
> in 1 pint mayonaise jars (mason jars are not available here) add one
tablespoon
> of plain (I use "kosher" salt) and cover with boiling water. Put lid on
it,
> tap to loosen air bubles and let sit overnight to 14 hours at room temp.
>
> Drain off brine, add spices, fill jar 1/2 way with 5% vinegar. Fill almost
> to the top with boiling water, cover and after cooling let sit in
refigerator.
> 1 day gives you cucumber salad, 3 days gives you mild pickles, a week
gives
> you "good" pickles. They seem to stop pickling but are still edible for
> several months as long as they stay in the refigerator.
>
> Spices can be a clove of garlic (in pickle terms makes them "kosher
pickles"),
> a dried chilli pepper, a few sprigs of fresh dill, a 1/4 teaspoon of
mustard
> seeds, 5 or so black peppercorns, etc. If you want a sweet pickle, add a
> tablespoon of sugar, if you want a very sweet one add two.
>
> Geoff.
>
> --
> Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
> IL Voice: (07)-7424-1667 IL Fax: 972-2-648-1443 U.S. Voice:
1-215-821-1838
> Visit my 'blog at http://geoffstechno.livejournal.com/