In article >,
"Nancy Young" > wrote:

> "Steve Wertz" > wrote
>
> > On Fri, 6 Jul 2007 19:26:49 -0400, Nancy Young wrote:
> >
> >> Here are my two types of pickles, sitting in the refrigerator
> >> for a time out to think about what they did.
> >>
> >> http://i19.tinypic.com/5zcjzvl.jpg
> >>
> >> Now if only I could remember where I put the seals
> >> and clips.
> >
> > It is important that your salted (no vineger) sit at room temp
> > for at least 2 days before putting them in the fridge. Do not
> > put them in the fridge beforehand.
>
> Okay, I screwed up the salt part and in fixing it, I wound up
> making them too salty. I did put them into the refrigerator
> after they had cooled off. Both types. So far the salt pickles
> taste great if you can overlook ... the salt. I changed the
> water.
>
> This wasn't too intimidating, I'll be trying pickles again in the
> future, making some adjustments. Thanks, everyone.
>
> nancy

I cheat.

I buy commercial pickles, save the brine, then use that. ;-)
It's only good for 2 uses max, but still......

So I gotta hand it to you doing it from scratch!
--
Peace, Om

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