I know this has been discussed before and Wayne Boatwright gave me a recipe
for these. It's probably somewhere on my computer. But I ran across
another recipe that called for pickling spice which apparently I can't have
because it contains cloves and allspice. So I found a different recipe that
doesn't.

http://www.organicauthority.com/eco-...e-recipes.html

This looks good to me but do you think these would have enough flavor? I
have been looking and most seem to call for the pickling spice. Also a lot
of the recipes also called for vinegar and I thought that wasn't supposed to
be in these.

Also... For those who have tried Bubbies pickles, what would you call them?
They are a fermented pickle with no vinegar. But what is the difference
between those and half sours? Thanks!

Julie Bove wrote:
> I know this has been discussed before and Wayne Boatwright gave me a recipe
> for these. It's probably somewhere on my computer. But I ran across
> another recipe that called for pickling spice which apparently I can't have
> because it contains cloves and allspice. So I found a different recipe that
> doesn't.
>
> http://www.organicauthority.com/eco-...e-recipes.html
>
> This looks good to me but do you think these would have enough flavor? I
> have been looking and most seem to call for the pickling spice. Also a lot
> of the recipes also called for vinegar and I thought that wasn't supposed to
> be in these.
>
> Also... For those who have tried Bubbies pickles, what would you call them?
> They are a fermented pickle with no vinegar. But what is the difference
> between those and half sours? Thanks!
>
>


I have never heard of using mixed pickling spice in dill pickles. Just
dill, and maybe garlic or dried red peppers. But mustard seeds or
coriander seeds /might/ be nice, I dunno (of the two, I would pick mustard.)

The difference between half-sour pickles and full-sour is just the
fermentation time. (half-sours are eaten sooner)

Bob

"zxcvbob" > wrote in message
...
> Julie Bove wrote:
>> I know this has been discussed before and Wayne Boatwright gave me a
>> recipe for these. It's probably somewhere on my computer. But I ran
>> across another recipe that called for pickling spice which apparently I
>> can't have because it contains cloves and allspice. So I found a
>> different recipe that doesn't.
>>
>> http://www.organicauthority.com/eco-...e-recipes.html
>>
>> This looks good to me but do you think these would have enough flavor? I
>> have been looking and most seem to call for the pickling spice. Also a
>> lot of the recipes also called for vinegar and I thought that wasn't
>> supposed to be in these.
>>
>> Also... For those who have tried Bubbies pickles, what would you call
>> them? They are a fermented pickle with no vinegar. But what is the
>> difference between those and half sours? Thanks!
>
>
> I have never heard of using mixed pickling spice in dill pickles. Just
> dill, and maybe garlic or dried red peppers. But mustard seeds or
> coriander seeds /might/ be nice, I dunno (of the two, I would pick
> mustard.)
>
> The difference between half-sour pickles and full-sour is just the
> fermentation time. (half-sours are eaten sooner)

Hmmm... I thought the full sour kind were cooked? Thanks!

On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:

>I know this has been discussed before and Wayne Boatwright gave me a recipe
>for these. It's probably somewhere on my computer. But I ran across
>another recipe that called for pickling spice which apparently I can't have
>because it contains cloves and allspice. So I found a different recipe that
>doesn't.
>
>http://www.organicauthority.com/eco-...e-recipes.html
>
>This looks good to me but do you think these would have enough flavor? I
>have been looking and most seem to call for the pickling spice. Also a lot
>of the recipes also called for vinegar and I thought that wasn't supposed to
>be in these.
>
>Also... For those who have tried Bubbies pickles, what would you call them?
>They are a fermented pickle with no vinegar. But what is the difference
>between those and half sours? Thanks!
>
Here's how I make pickles. Don't know if it contains anything you
can't have but, here it is.

These pickles are fermented, not pickled. You can use any spices you
like.
http://www.kokoscornerblog.com/mycor.../my-entry.html

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Thu, 04 Jul 2013 15:00:38 -0700, wrote:

>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>
>>I know this has been discussed before and Wayne Boatwright gave me a recipe
>>for these. It's probably somewhere on my computer. But I ran across
>>another recipe that called for pickling spice which apparently I can't have
>>because it contains cloves and allspice. So I found a different recipe that
>>doesn't.
>>
>>http://www.organicauthority.com/eco-...e-recipes.html
>>
>>This looks good to me but do you think these would have enough flavor? I
>>have been looking and most seem to call for the pickling spice. Also a lot
>>of the recipes also called for vinegar and I thought that wasn't supposed to
>>be in these.
>>
>>Also... For those who have tried Bubbies pickles, what would you call them?
>>They are a fermented pickle with no vinegar. But what is the difference
>>between those and half sours? Thanks!
>>
>Here's how I make pickles. Don't know if it contains anything you
>can't have but, here it is.
>
>These pickles are fermented, not pickled. You can use any spices you
>like.
>http://www.kokoscornerblog.com/mycor.../my-entry.html
>
>koko

I would not use those particular cucumbers. To me, they are beyond
prime. The skin is stretched and yellow in spots. Just my view.
Janet US

On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
> wrote:

>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>
>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>
>>>I know this has been discussed before and Wayne Boatwright gave me a recipe
>>>for these. It's probably somewhere on my computer. But I ran across
>>>another recipe that called for pickling spice which apparently I can't have
>>>because it contains cloves and allspice. So I found a different recipe that
>>>doesn't.
>>>
>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>
>>>This looks good to me but do you think these would have enough flavor? I
>>>have been looking and most seem to call for the pickling spice. Also a lot
>>>of the recipes also called for vinegar and I thought that wasn't supposed to
>>>be in these.
>>>
>>>Also... For those who have tried Bubbies pickles, what would you call them?
>>>They are a fermented pickle with no vinegar. But what is the difference
>>>between those and half sours? Thanks!
>>>
>>Here's how I make pickles. Don't know if it contains anything you
>>can't have but, here it is.
>>
>>These pickles are fermented, not pickled.

Fermented IS pickled.


>I would not use those particular cucumbers. To me, they are beyond
>prime. The skin is stretched and yellow in spots. Just my view.

I make my own pickles but I only use those I grow myself.

> wrote in message
...
> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> > wrote:
>
>>I know this has been discussed before and Wayne Boatwright gave me a
>>recipe
>>for these. It's probably somewhere on my computer. But I ran across
>>another recipe that called for pickling spice which apparently I can't
>>have
>>because it contains cloves and allspice. So I found a different recipe
>>that
>>doesn't.
>>
>>http://www.organicauthority.com/eco-...e-recipes.html
>>
>>This looks good to me but do you think these would have enough flavor? I
>>have been looking and most seem to call for the pickling spice. Also a
>>lot
>>of the recipes also called for vinegar and I thought that wasn't supposed
>>to
>>be in these.
>>
>>Also... For those who have tried Bubbies pickles, what would you call
>>them?
>>They are a fermented pickle with no vinegar. But what is the difference
>>between those and half sours? Thanks!
>>
> Here's how I make pickles. Don't know if it contains anything you
> can't have but, here it is.
>
> These pickles are fermented, not pickled. You can use any spices you
> like.
> http://www.kokoscornerblog.com/mycor.../my-entry.html

I can have all of those things. But where do you get a container like that?

"Janet Bostwick" > wrote in message
...
> On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>
>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>
>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>recipe
>>>for these. It's probably somewhere on my computer. But I ran across
>>>another recipe that called for pickling spice which apparently I can't
>>>have
>>>because it contains cloves and allspice. So I found a different recipe
>>>that
>>>doesn't.
>>>
>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>
>>>This looks good to me but do you think these would have enough flavor? I
>>>have been looking and most seem to call for the pickling spice. Also a
>>>lot
>>>of the recipes also called for vinegar and I thought that wasn't supposed
>>>to
>>>be in these.
>>>
>>>Also... For those who have tried Bubbies pickles, what would you call
>>>them?
>>>They are a fermented pickle with no vinegar. But what is the difference
>>>between those and half sours? Thanks!
>>>
>>Here's how I make pickles. Don't know if it contains anything you
>>can't have but, here it is.
>>
>>These pickles are fermented, not pickled. You can use any spices you
>>like.
>>http://www.kokoscornerblog.com/mycor.../my-entry.html
>>
>>koko
>
> I would not use those particular cucumbers. To me, they are beyond
> prime. The skin is stretched and yellow in spots. Just my view.
> Janet US

I thought so too but I've never bought Kirby ones and not sure where to get
them. Have not even seen them at farm stands.

"Brooklyn1" > wrote in message
...
> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
> > wrote:
>
>>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>
>>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>>
>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>recipe
>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>another recipe that called for pickling spice which apparently I can't
>>>>have
>>>>because it contains cloves and allspice. So I found a different recipe
>>>>that
>>>>doesn't.
>>>>
>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>
>>>>This looks good to me but do you think these would have enough flavor?
>>>>I
>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>lot
>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>supposed to
>>>>be in these.
>>>>
>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>them?
>>>>They are a fermented pickle with no vinegar. But what is the difference
>>>>between those and half sours? Thanks!
>>>>
>>>Here's how I make pickles. Don't know if it contains anything you
>>>can't have but, here it is.
>>>
>>>These pickles are fermented, not pickled.
>
> Fermented IS pickled.
>
I'm not sure that it is. The ones that are cooked and in jars are not
fermented. Are they? I am sooo confused. I just know that the half sours
are very crisp. And at one website that sells them (but not at this time of
year) says they also have fresh ones. What are fresh ones? My mom used to
take cukes from the garden, peel and slice then put them in iced salted
water to which vinegar had been added. She didn't leave them in there for
very long. She and my brother liked this. I did not. Would that be fresh
pickles?
>
>>I would not use those particular cucumbers. To me, they are beyond
>>prime. The skin is stretched and yellow in spots. Just my view.
>
> I make my own pickles but I only use those I grow myself.

"Julie Bove" > wrote in message
...
>
> "Brooklyn1" > wrote in message
> ...
>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>> > wrote:
>>
>>>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>
>>>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>>>
>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>recipe
>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>have
>>>>>because it contains cloves and allspice. So I found a different recipe
>>>>>that
>>>>>doesn't.
>>>>>
>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>
>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>I
>>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>>lot
>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>supposed to
>>>>>be in these.
>>>>>
>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>them?
>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>difference
>>>>>between those and half sours? Thanks!
>>>>>
>>>>Here's how I make pickles. Don't know if it contains anything you
>>>>can't have but, here it is.
>>>>
>>>>These pickles are fermented, not pickled.
>>
>> Fermented IS pickled.
>>
> I'm not sure that it is. The ones that are cooked and in jars are not
> fermented. Are they? I am sooo confused. I just know that the half
> sours are very crisp. And at one website that sells them (but not at this
> time of year) says they also have fresh ones. What are fresh ones? My
> mom used to take cukes from the garden, peel and slice then put them in
> iced salted water to which vinegar had been added. She didn't leave them
> in there for very long. She and my brother liked this. I did not. Would
> that be fresh pickles?

This site says that German pickles are not fermented.

http://www.thenibble.com/REVIEWS/MAI...-glossary2.asp

And then I saw the Kool Aid pickle. Eek!

http://www.thenibble.com/REVIEWS/MAI...-glossary3.asp

"Julie Bove" > wrote:
> "Brooklyn1" > wrote in message
> ...
>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>> > wrote:
>>
>>> On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>
>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> I know this has been discussed before and Wayne Boatwright gave me a
>>>>> recipe
>>>>> for these. It's probably somewhere on my computer. But I ran across
>>>>> another recipe that called for pickling spice which apparently I can't
>>>>> have
>>>>> because it contains cloves and allspice. So I found a different recipe
>>>>> that
>>>>> doesn't.
>>>>>
>>>>> http://www.organicauthority.com/eco-...e-recipes.html
>>>>>
>>>>> This looks good to me but do you think these would have enough flavor?
>>>>> I
>>>>> have been looking and most seem to call for the pickling spice. Also a
>>>>> lot
>>>>> of the recipes also called for vinegar and I thought that wasn't
>>>>> supposed to
>>>>> be in these.
>>>>>
>>>>> Also... For those who have tried Bubbies pickles, what would you call
>>>>> them?
>>>>> They are a fermented pickle with no vinegar. But what is the difference
>>>>> between those and half sours? Thanks!
>>>>>
>>>> Here's how I make pickles. Don't know if it contains anything you
>>>> can't have but, here it is.
>>>>
>>>> These pickles are fermented, not pickled.
>>
>> Fermented IS pickled.
>>
> I'm not sure that it is. The ones that are cooked and in jars are not
> fermented. Are they? I am sooo confused. I just know that the half sours
> are very crisp. And at one website that sells them (but not at this time of
> year) says they also have fresh ones. What are fresh ones? My mom used to
> take cukes from the garden, peel and slice then put them in iced salted
> water to which vinegar had been added. She didn't leave them in there for
> very long. She and my brother liked this. I did not. Would that be fresh
> pickles?
>>
>>> I would not use those particular cucumbers. To me, they are beyond
>>> prime. The skin is stretched and yellow in spots. Just my view.
>>
>> I make my own pickles but I only use those I grow myself.

I eat them fresh. Just finishing up cucumbers and onion slices, in vinegar
and water, dill, served one day later cold.

Greg

On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
snip

>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>
>I can have all of those things. But where do you get a container like that?
>

For sure at a restaurant supply store. But I've seen similar around
elsewhere. Check the canning or utensil aisle in stores.
Janet US

"Sqwertz" > wrote in message
...
>
>> This site says that German pickles are not fermented.
>>
>> http://www.thenibble.com/REVIEWS/MAI...-glossary2.asp
>
> That whole glossary is full of misinformation and bad verbiage picked
> up from equally clueless sites on the internet.
>
> There are three major types (or processes) for pickles. Listed in
> order of preference:
>
> Salt fermented: Requires only salt and water. The pickles ferment at
> near room temperature creating lactic acid over the course of 2-6
> weeks. The lactic acid creates the sourness and flavor profile for
> these pickles and they should never contain added vinegars or other
> acids. This is how half-sours and kimchi are made. They must be kept
> refrigerated after the fermentation process reaches the preferred
> taste or else the lactic acid producing bacteria will get out of
> control. These have a lower pH but higher in salt than the other
> types. Common national brands are Bubbies, Ba Tempte, and most
> Herman's/Nathans varieties.
>
> Fresh Pack Pickles: These are fresh cucumbers that are soaked in a
> brine of vinegar and salt (and sugar in the case of B&B pickles) and
> processed using heat as for canning. The results are shelf-stable.
> These are your classic Vlassic pickles. Fresh Pack pickles that do
> not contain the amount of vinegar (and salt) required for them to be
> shelf stable and must be kept refrigerated. Those would be your
> Claussen brand pickles.
>
> Salt cured pickles: These are fresh cucumbers that are soaked in a
> highly saturated salt solution for up to year (or more) in huge vats.
> When the pickles are ready to be packed they go through a desalination
> process to remove most of the salt. They are then packaged in a
> flavored brine similar to Fresh Pack pickles. These are NOT fermented
> pickles contrary to what some sites claim. Some fermentation may
> occur during the storing process but it is not culinary beneficial
> fermentation. Common brands of salt cured pickles are Mt. Olive and
> Best Maid (though those companies do probably have some "Fresh Pack"
> varieties a well). Almost all the fast food pickle chips are of this
> type. These types of pickles generally suck, both in flavor and
> texture.
>
> Time for some pickled herring (of the "fresh pack" variety).

Interesting! Thanks!

"Janet Bostwick" > wrote in message
news
> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
> snip
>
>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>
>>I can have all of those things. But where do you get a container like
>>that?
>>
>
> For sure at a restaurant supply store. But I've seen similar around
> elsewhere. Check the canning or utensil aisle in stores.
> Janet US

Okay. I will look.

On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>> > wrote:
>>
>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>recipe
>>>for these. It's probably somewhere on my computer. But I ran across
>>>another recipe that called for pickling spice which apparently I can't
>>>have
>>>because it contains cloves and allspice. So I found a different recipe
>>>that
>>>doesn't.
>>>
>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>
>>>This looks good to me but do you think these would have enough flavor? I
>>>have been looking and most seem to call for the pickling spice. Also a
>>>lot
>>>of the recipes also called for vinegar and I thought that wasn't supposed
>>>to
>>>be in these.
>>>
>>>Also... For those who have tried Bubbies pickles, what would you call
>>>them?
>>>They are a fermented pickle with no vinegar. But what is the difference
>>>between those and half sours? Thanks!
>>>
>> Here's how I make pickles. Don't know if it contains anything you
>> can't have but, here it is.
>>
>> These pickles are fermented, not pickled. You can use any spices you
>> like.
>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>
>I can have all of those things. But where do you get a container like that?
>
I got a couple of them, different sizes, at a yard sale, I love them.

Here's just one of many available.
http://www.culinarydistrict.com/18sfsp148.html

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

> wrote in message
...
> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
> > wrote:
>
>>
> wrote in message
. ..
>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>recipe
>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>another recipe that called for pickling spice which apparently I can't
>>>>have
>>>>because it contains cloves and allspice. So I found a different recipe
>>>>that
>>>>doesn't.
>>>>
>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>
>>>>This looks good to me but do you think these would have enough flavor?
>>>>I
>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>lot
>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>supposed
>>>>to
>>>>be in these.
>>>>
>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>them?
>>>>They are a fermented pickle with no vinegar. But what is the difference
>>>>between those and half sours? Thanks!
>>>>
>>> Here's how I make pickles. Don't know if it contains anything you
>>> can't have but, here it is.
>>>
>>> These pickles are fermented, not pickled. You can use any spices you
>>> like.
>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>
>>I can have all of those things. But where do you get a container like
>>that?
>>
> I got a couple of them, different sizes, at a yard sale, I love them.
>
> Here's just one of many available.
> http://www.culinarydistrict.com/18sfsp148.html

Thanks!

"Julie Bove" > wrote in message
...
>
> > wrote in message
> ...
>> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
>> > wrote:
>>
>>>
> wrote in message
...
>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>recipe
>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>have
>>>>>because it contains cloves and allspice. So I found a different recipe
>>>>>that
>>>>>doesn't.
>>>>>
>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>
>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>I
>>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>>lot
>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>supposed
>>>>>to
>>>>>be in these.
>>>>>
>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>them?
>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>difference
>>>>>between those and half sours? Thanks!
>>>>>
>>>> Here's how I make pickles. Don't know if it contains anything you
>>>> can't have but, here it is.
>>>>
>>>> These pickles are fermented, not pickled. You can use any spices you
>>>> like.
>>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>>
>>>I can have all of those things. But where do you get a container like
>>>that?
>>>
>> I got a couple of them, different sizes, at a yard sale, I love them.
>>
>> Here's just one of many available.
>> http://www.culinarydistrict.com/18sfsp148.html
>
> Thanks!
>

If your planning on buying them. Culinary district above list 13.22 compared
to Webstaurantstore.com at 7.79. Buy in lots of 6 and their 7.16.


http://www.webstaurantstore.com/18-q...407S018PP.html



Robert

"Robert" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> > wrote in message
>> ...
>>> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
> wrote in message
m...
>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>>recipe
>>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>>have
>>>>>>because it contains cloves and allspice. So I found a different
>>>>>>recipe
>>>>>>that
>>>>>>doesn't.
>>>>>>
>>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>
>>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>>I
>>>>>>have been looking and most seem to call for the pickling spice. Also
>>>>>>a
>>>>>>lot
>>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>>supposed
>>>>>>to
>>>>>>be in these.
>>>>>>
>>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>>them?
>>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>>difference
>>>>>>between those and half sours? Thanks!
>>>>>>
>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>> can't have but, here it is.
>>>>>
>>>>> These pickles are fermented, not pickled. You can use any spices you
>>>>> like.
>>>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>>>
>>>>I can have all of those things. But where do you get a container like
>>>>that?
>>>>
>>> I got a couple of them, different sizes, at a yard sale, I love them.
>>>
>>> Here's just one of many available.
>>> http://www.culinarydistrict.com/18sfsp148.html
>>
>> Thanks!
>>
>
> If your planning on buying them. Culinary district above list 13.22
> compared to Webstaurantstore.com at 7.79. Buy in lots of 6 and their
> 7.16.
>
>
> http://www.webstaurantstore.com/18-q...407S018PP.html

For sure would not need that many and probably nothing that big! But
thanks! Will look next time I go to Smart and Final/Cash and Carry.

On Fri, 5 Jul 2013 00:42:06 -0700, "Julie Bove"
> wrote:

>
snip
Will look next time I go to Smart and Final/Cash and Carry.
>
Perfect!
Janet US

On Thursday, July 4, 2013 5:54:54 PM UTC-7, Brooklyn1 wrote:
> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>
> > wrote:
>
>
>
> >On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>
> >
>
> >>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>
> > wrote:
>
> >>
>
> >>>I know this has been discussed before and Wayne Boatwright gave me a recipe
>
> >>>for these. It's probably somewhere on my computer. But I ran across
>
> >>>another recipe that called for pickling spice which apparently I can't have
>
> >>>because it contains cloves and allspice. So I found a different recipe that
>
> >>>doesn't.
>
> >>>
>
> >>>http://www.organicauthority.com/eco-...e-recipes.html
>
> >>>
>
> >>>This looks good to me but do you think these would have enough flavor? I
>
> >>>have been looking and most seem to call for the pickling spice. Also a lot
>
> >>>of the recipes also called for vinegar and I thought that wasn't supposed to
>
> >>>be in these.
>
> >>>
>
> >>>Also... For those who have tried Bubbies pickles, what would you call them?
>
> >>>They are a fermented pickle with no vinegar. But what is the difference
>
> >>>between those and half sours? Thanks!
>
> >>>
>
> >>Here's how I make pickles. Don't know if it contains anything you
>
> >>can't have but, here it is.
>
> >>
>
> >>These pickles are fermented, not pickled.
>
>
>
> Fermented IS pickled.
>

Pickled could be either brined and fermented, or submerged in a vinegar mixture. My sister-in-law is famed for her pickled, i.e. vinegared, carrots.

On Fri, 5 Jul 2013 00:42:06 -0700, "Julie Bove"
> wrote:

>
>"Robert" > wrote in message
...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
> wrote in message
om...
>>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>>>recipe
>>>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>>>have
>>>>>>>because it contains cloves and allspice. So I found a different
>>>>>>>recipe
>>>>>>>that
>>>>>>>doesn't.
>>>>>>>
>>>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>>
>>>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>>>I
>>>>>>>have been looking and most seem to call for the pickling spice. Also
>>>>>>>a
>>>>>>>lot
>>>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>>>supposed
>>>>>>>to
>>>>>>>be in these.
>>>>>>>
>>>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>>>them?
>>>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>>>difference
>>>>>>>between those and half sours? Thanks!
>>>>>>>
>>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>>> can't have but, here it is.
>>>>>>
>>>>>> These pickles are fermented, not pickled. You can use any spices you
>>>>>> like.
>>>>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>>>>
>>>>>I can have all of those things. But where do you get a container like
>>>>>that?
>>>>>
>>>> I got a couple of them, different sizes, at a yard sale, I love them.
>>>>
>>>> Here's just one of many available.
>>>> http://www.culinarydistrict.com/18sfsp148.html
>>>
>>> Thanks!
>>>
>>
>> If your planning on buying them. Culinary district above list 13.22
>> compared to Webstaurantstore.com at 7.79. Buy in lots of 6 and their
>> 7.16.
>>
>>
>> http://www.webstaurantstore.com/18-q...407S018PP.html
>
>For sure would not need that many and probably nothing that big! But
>thanks! Will look next time I go to Smart and Final/Cash and Carry.

I have a large collection of wide mouthed one gallon glass pickle jars
I use for all sorts of things... one gallon holds 5 lbs of rice.

On Thu, 4 Jul 2013 18:59:35 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>> > wrote:
>>
>>>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>
>>>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>>>
>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>recipe
>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>have
>>>>>because it contains cloves and allspice. So I found a different recipe
>>>>>that
>>>>>doesn't.
>>>>>
>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>
>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>I
>>>>>have been looking and most seem to call for the pickling spice. Also a
>>>>>lot
>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>supposed to
>>>>>be in these.
>>>>>
>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>them?
>>>>>They are a fermented pickle with no vinegar. But what is the difference
>>>>>between those and half sours? Thanks!
>>>>>
>>>>Here's how I make pickles. Don't know if it contains anything you
>>>>can't have but, here it is.
>>>>
>>>>These pickles are fermented, not pickled.
>>
>> Fermented IS pickled.
>>
>I'm not sure that it is. The ones that are cooked and in jars are not
>fermented. Are they? I am sooo confused.

You were obviously born that way.

Julie Bove wrote:
> My mom used to
> take cukes from the garden, peel and slice then put them in iced salted
> water to which vinegar had been added. She didn't leave them in there for
> very long. She and my brother liked this. I did not. Would that be fresh
> pickles?


That would be "salad" Instead of peeling them, I score them with the
tines of a fork. That's how my mom did it, and I think it looks pretty.

If you *really* want them to be crisp, and 1/2 tsp of Epsom salts to the
salt and vinegar-water.

Bob

"Brooklyn1" > wrote in message
news
> On Fri, 5 Jul 2013 00:42:06 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Robert" > wrote in message
...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
> wrote in message
>>>>>>news:j3sbt8p918th6u5gp7l6dendb3krtqp9q4@4ax. com...
>>>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>>>>recipe
>>>>>>>>for these. It's probably somewhere on my computer. But I ran
>>>>>>>>across
>>>>>>>>another recipe that called for pickling spice which apparently I
>>>>>>>>can't
>>>>>>>>have
>>>>>>>>because it contains cloves and allspice. So I found a different
>>>>>>>>recipe
>>>>>>>>that
>>>>>>>>doesn't.
>>>>>>>>
>>>>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>>>
>>>>>>>>This looks good to me but do you think these would have enough
>>>>>>>>flavor?
>>>>>>>>I
>>>>>>>>have been looking and most seem to call for the pickling spice.
>>>>>>>>Also
>>>>>>>>a
>>>>>>>>lot
>>>>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>>>>supposed
>>>>>>>>to
>>>>>>>>be in these.
>>>>>>>>
>>>>>>>>Also... For those who have tried Bubbies pickles, what would you
>>>>>>>>call
>>>>>>>>them?
>>>>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>>>>difference
>>>>>>>>between those and half sours? Thanks!
>>>>>>>>
>>>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>>>> can't have but, here it is.
>>>>>>>
>>>>>>> These pickles are fermented, not pickled. You can use any spices you
>>>>>>> like.
>>>>>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>>>>>
>>>>>>I can have all of those things. But where do you get a container like
>>>>>>that?
>>>>>>
>>>>> I got a couple of them, different sizes, at a yard sale, I love them.
>>>>>
>>>>> Here's just one of many available.
>>>>> http://www.culinarydistrict.com/18sfsp148.html
>>>>
>>>> Thanks!
>>>>
>>>
>>> If your planning on buying them. Culinary district above list 13.22
>>> compared to Webstaurantstore.com at 7.79. Buy in lots of 6 and their
>>> 7.16.
>>>
>>>
>>> http://www.webstaurantstore.com/18-q...407S018PP.html
>>
>>For sure would not need that many and probably nothing that big! But
>>thanks! Will look next time I go to Smart and Final/Cash and Carry.
>
> I have a large collection of wide mouthed one gallon glass pickle jars
> I use for all sorts of things... one gallon holds 5 lbs of rice.

I don't buy too many things in that large of an amount. I did buy that
brown basmati rice. It expires in Aug. and it will be cutting it close to
get it all used up by then. I kept some of it in the bag to use right away
and the rest I put in a large Rubbermaid container that I initially bought
to hold a gluten free flour mix. I have since used up the bag and there is
about 3/4 left in the other container. I think I have one such other
container.

"Brooklyn1" > wrote in message
...
> On Thu, 4 Jul 2013 18:59:35 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>>> > wrote:
>>>
>>>>On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>>
>>>>>On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
> wrote:
>>>>>
>>>>>>I know this has been discussed before and Wayne Boatwright gave me a
>>>>>>recipe
>>>>>>for these. It's probably somewhere on my computer. But I ran across
>>>>>>another recipe that called for pickling spice which apparently I can't
>>>>>>have
>>>>>>because it contains cloves and allspice. So I found a different
>>>>>>recipe
>>>>>>that
>>>>>>doesn't.
>>>>>>
>>>>>>http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>
>>>>>>This looks good to me but do you think these would have enough flavor?
>>>>>>I
>>>>>>have been looking and most seem to call for the pickling spice. Also
>>>>>>a
>>>>>>lot
>>>>>>of the recipes also called for vinegar and I thought that wasn't
>>>>>>supposed to
>>>>>>be in these.
>>>>>>
>>>>>>Also... For those who have tried Bubbies pickles, what would you call
>>>>>>them?
>>>>>>They are a fermented pickle with no vinegar. But what is the
>>>>>>difference
>>>>>>between those and half sours? Thanks!
>>>>>>
>>>>>Here's how I make pickles. Don't know if it contains anything you
>>>>>can't have but, here it is.
>>>>>
>>>>>These pickles are fermented, not pickled.
>>>
>>> Fermented IS pickled.
>>>
>>I'm not sure that it is. The ones that are cooked and in jars are not
>>fermented. Are they? I am sooo confused.
>
> You were obviously born that way.

Then what's your explanation? Not all pickles are fermented.

On 7/4/2013 6:54 PM, Brooklyn1 wrote:

>>> These pickles are fermented, not pickled.
>
> Fermented IS pickled.

No, the two are not identical.

Fermented can also mean spoiled, but not in every case.

On 7/5/2013 12:41 PM, Julie Bove wrote:
> "Brooklyn1" > wrote in message
> ...
>> On Thu, 4 Jul 2013 18:59:35 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Brooklyn1" > wrote in message
>>> ...
>>>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>>>
>>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> I know this has been discussed before and Wayne Boatwright gave me a
>>>>>>> recipe
>>>>>>> for these. It's probably somewhere on my computer. But I ran across
>>>>>>> another recipe that called for pickling spice which apparently I can't
>>>>>>> have
>>>>>>> because it contains cloves and allspice. So I found a different
>>>>>>> recipe
>>>>>>> that
>>>>>>> doesn't.
>>>>>>>
>>>>>>> http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>>
>>>>>>> This looks good to me but do you think these would have enough flavor?
>>>>>>> I
>>>>>>> have been looking and most seem to call for the pickling spice. Also
>>>>>>> a
>>>>>>> lot
>>>>>>> of the recipes also called for vinegar and I thought that wasn't
>>>>>>> supposed to
>>>>>>> be in these.
>>>>>>>
>>>>>>> Also... For those who have tried Bubbies pickles, what would you call
>>>>>>> them?
>>>>>>> They are a fermented pickle with no vinegar. But what is the
>>>>>>> difference
>>>>>>> between those and half sours? Thanks!
>>>>>>>
>>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>>> can't have but, here it is.
>>>>>>
>>>>>> These pickles are fermented, not pickled.
>>>>
>>>> Fermented IS pickled.
>>>>
>>> I'm not sure that it is. The ones that are cooked and in jars are not
>>> fermented. Are they? I am sooo confused.
>>
>> You were obviously born that way.
>
> Then what's your explanation? Not all pickles are fermented.
>
>
I'm not that fond of Dill Pickles as sold in supermarkets but I do like
"half-dones" from kosher markets. Are these the same as "half-sours" or
are they, as the name implies, pickled for less time?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Fri, 05 Jul 2013 13:52:34 -0400, James Silverton
> wrote:

> I'm not that fond of Dill Pickles as sold in supermarkets but I do like
> "half-dones" from kosher markets.

I know nothing about kosher markets, but I noticed a barrel of half
sours at the natural food store I shop at when I need to refill
herbs/spices, so I bought a couple and liked them a lot. Buying them
by the fraction of a pound is good for me, because I'm the only one in
this house who likes pickles.

--
Food is an important part of a balanced diet.

"James Silverton" > wrote in message
...
> On 7/5/2013 12:41 PM, Julie Bove wrote:
>> "Brooklyn1" > wrote in message
>> ...
>>> On Thu, 4 Jul 2013 18:59:35 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Brooklyn1" > wrote in message
>>>> ...
>>>>> On Thu, 04 Jul 2013 16:14:18 -0600, Janet Bostwick
>>>>> > wrote:
>>>>>
>>>>>> On Thu, 04 Jul 2013 15:00:38 -0700, wrote:
>>>>>>
>>>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> I know this has been discussed before and Wayne Boatwright gave me
>>>>>>>> a
>>>>>>>> recipe
>>>>>>>> for these. It's probably somewhere on my computer. But I ran
>>>>>>>> across
>>>>>>>> another recipe that called for pickling spice which apparently I
>>>>>>>> can't
>>>>>>>> have
>>>>>>>> because it contains cloves and allspice. So I found a different
>>>>>>>> recipe
>>>>>>>> that
>>>>>>>> doesn't.
>>>>>>>>
>>>>>>>> http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>>>
>>>>>>>> This looks good to me but do you think these would have enough
>>>>>>>> flavor?
>>>>>>>> I
>>>>>>>> have been looking and most seem to call for the pickling spice.
>>>>>>>> Also
>>>>>>>> a
>>>>>>>> lot
>>>>>>>> of the recipes also called for vinegar and I thought that wasn't
>>>>>>>> supposed to
>>>>>>>> be in these.
>>>>>>>>
>>>>>>>> Also... For those who have tried Bubbies pickles, what would you
>>>>>>>> call
>>>>>>>> them?
>>>>>>>> They are a fermented pickle with no vinegar. But what is the
>>>>>>>> difference
>>>>>>>> between those and half sours? Thanks!
>>>>>>>>
>>>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>>>> can't have but, here it is.
>>>>>>>
>>>>>>> These pickles are fermented, not pickled.
>>>>>
>>>>> Fermented IS pickled.
>>>>>
>>>> I'm not sure that it is. The ones that are cooked and in jars are not
>>>> fermented. Are they? I am sooo confused.
>>>
>>> You were obviously born that way.
>>
>> Then what's your explanation? Not all pickles are fermented.
>>
>>
> I'm not that fond of Dill Pickles as sold in supermarkets but I do like
> "half-dones" from kosher markets. Are these the same as "half-sours" or
> are they, as the name implies, pickled for less time?

Never heard of them so don't know.

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Fri, 5 Jul 2013, Julie Bove wrote:
>
>>
>> "Brooklyn1" > wrote in message
>> news
>>> On Fri, 5 Jul 2013 00:42:06 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Robert" > wrote in message
>>>> ...
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> > wrote in message
>>>>>> ...
>>>>>>> On Thu, 4 Jul 2013 18:56:36 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> > wrote in message
>>>>>>>> ...
>>>>>>>>> On Thu, 4 Jul 2013 03:55:01 -0700, "Julie Bove"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> I know this has been discussed before and Wayne Boatwright gave
>>>>>>>>>> me a
>>>>>>>>>> recipe
>>>>>>>>>> for these. It's probably somewhere on my computer. But I ran
>>>>>>>>>> across
>>>>>>>>>> another recipe that called for pickling spice which apparently I
>>>>>>>>>> can't
>>>>>>>>>> have
>>>>>>>>>> because it contains cloves and allspice. So I found a different
>>>>>>>>>> recipe
>>>>>>>>>> that
>>>>>>>>>> doesn't.
>>>>>>>>>>
>>>>>>>>>> http://www.organicauthority.com/eco-...e-recipes.html
>>>>>>>>>>
>>>>>>>>>> This looks good to me but do you think these would have enough
>>>>>>>>>> flavor?
>>>>>>>>>> I
>>>>>>>>>> have been looking and most seem to call for the pickling spice.
>>>>>>>>>> Also
>>>>>>>>>> a
>>>>>>>>>> lot
>>>>>>>>>> of the recipes also called for vinegar and I thought that wasn't
>>>>>>>>>> supposed
>>>>>>>>>> to
>>>>>>>>>> be in these.
>>>>>>>>>>
>>>>>>>>>> Also... For those who have tried Bubbies pickles, what would you
>>>>>>>>>> call
>>>>>>>>>> them?
>>>>>>>>>> They are a fermented pickle with no vinegar. But what is the
>>>>>>>>>> difference
>>>>>>>>>> between those and half sours? Thanks!
>>>>>>>>>>
>>>>>>>>> Here's how I make pickles. Don't know if it contains anything you
>>>>>>>>> can't have but, here it is.
>>>>>>>>>
>>>>>>>>> These pickles are fermented, not pickled. You can use any spices
>>>>>>>>> you
>>>>>>>>> like.
>>>>>>>>> http://www.kokoscornerblog.com/mycor.../my-entry.html
>>>>>>>>
>>>>>>>> I can have all of those things. But where do you get a container
>>>>>>>> like
>>>>>>>> that?
>>>>>>>>
>>>>>>> I got a couple of them, different sizes, at a yard sale, I love
>>>>>>> them.
>>>>>>>
>>>>>>> Here's just one of many available.
>>>>>>> http://www.culinarydistrict.com/18sfsp148.html
>>>>>>
>>>>>> Thanks!
>>>>>>
>>>>>
>>>>> If your planning on buying them. Culinary district above list 13.22
>>>>> compared to Webstaurantstore.com at 7.79. Buy in lots of 6 and their
>>>>> 7.16.
>>>>>
>>>>>
>>>>> http://www.webstaurantstore.com/18-q...407S018PP.html
>>>>
>>>> For sure would not need that many and probably nothing that big! But
>>>> thanks! Will look next time I go to Smart and Final/Cash and Carry.
>>>
>>> I have a large collection of wide mouthed one gallon glass pickle jars
>>> I use for all sorts of things... one gallon holds 5 lbs of rice.
>>
>> I don't buy too many things in that large of an amount. I did buy that
>> brown basmati rice. It expires in Aug. and it will be cutting it close
>> to
>> get it all used up by then.
>
> For a dried product like rice, the "expiration" date isn't like
> Cinderella's midnight deadline, when her carriage turned back into a
> pumpkin and her ball gown back into rags!
>
> I'm sure as long as it's stored properly, it probably won't turn bad on
> the expiration date. With Brown rices the trick is to assure the natural
> oil in them doesn't turn rancid, is all.

Yes. I know that.