I did a little looking around and found these two recipes that I will
try this summer.

FERMENTING PICKLES
ISRAELI STYLE
Ingredients
" 20 cucumbers (or as many as you need in order to fill the jar)
" 9 cloves of garlic, crushed and not peeled
" 2 tablespoons Ball Mixed Pickling Spice
" 5 bay leaves
" 6 Japone chili peppers
" Fresh dill and fresh grape leaves (optional)
" Pickling salt and water
Instructions
1. Wash your pickling cucumbers well with a tiny bit of dish soap
and cool water.
2. Wash your gallon jar well with warm water and dish soap.
3. Pack the cucumbers into the jar halfway through...
4. Add the garlic, pickling spice, bay leaves, chili peppers. Add
dill and grape leaves if you're using them...
5. Finish packing the jar with more cucumbers.
6. Dissolve one tablespoon of pickling salt in one cup of water
to make the brine. Add the brine to the jar filling it all the way but
leaving one inch of headspace. Add more brine as needed.
7. Add a fermentation weight to make sure all the cucumbers are
under the brine. Add a little bit more brine over the weight if you
need to.
8. Place your jar on a plate to catch any liquid that is going to
spill out during the fermentation process and set aside at room
temperature to ferment.
9. It will take about two weeks for the fermentation process to
be done. You'll notice the brine becomes foggy and bubbly. There will
also be some foam on the top. If you didn't use a special fermentation
lid for the jar, make sure to "burp" the jar once a day. This means
you need to open the jar and leave it open for a few minutes to let
the gas out.
10. Your pickles are ready when the brine clears out a bit.
11. Store your jar in the fridge or in a root cellar. Serve cold.
Notes
Make sure to use small pickling cucumbers. The best ones are 3 to 4
inches long.
Try to use cucumbers that were just picked. The fresher the better!
You can also do 1 1/2 tablespoons of salt if you'd like your pickles a
tiny bit less salty.

Half Sour Pickles

Recipe By :Pamela Rappaport
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup kosher salt
1 tablespoon pickling spices
2 whole garlic cloves -- sliced (2 to 3)
8 whole pickling cucumbers -- or enough to fill jar
3 cups water -- or as needed to cover

Put the salt into 3 cups water and mix until salt is dissolved.

Place washed cucumbers into jar along with the garlic and spices. You
are
almost done with your half sour pickle recipe, I told you it was easy!

Pour the salt water mixture into a 1quart jar to a level that covers
the
cucumbers. If necessary add more water. If the cucumbers float, weigh
them
down with a clean glass or bowl. They must be covered by the water,
any that
are exposed will rot. There is nothing worse than rotten half sour
pickles!

Cover loosely with a paper towel, do not seal. Let sit out on the
counter
for 3 to 4 days. You want to see the little bubbles form, this means
your
half sour pickles are fermenting and the recipe is going well.

Move to the refrigerator and chill and you've done it! You made half
sour
pickles.

This one is for Fun
Quick Kimchi
Makes About 2 Cups
1 small head napa cabbage (about 1 pound)
1/3 cup kosher salt
1/3 cup unseasoned rice vinegar
1 Tbs sugar
1 tsp sweet or hot paprika
1/4 tsp cayenne pepper
1/2 medium red bell pepper
3 medium scallions
One 3-inch piece of fresh ginger
1 garlic clove
Trim off the core end of the cabbage. Split each leaf lengthwise and
cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the
cabbage and salt in a nonreactive bowl and set aside at room
temperature for 2 hours.
Bring the vinegar, sugar, paprika, and cayenne to a boil over high
heat in a small saucepan.
Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it
to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3
cup) and peel and Microplane-grate the ginger (about 1 tablespoon);
transfer each to the bowl with the bell pepper as it is prepared.
Press the garlic (about 1 teaspoon) into the bowl.
Drain, rinse, and thoroughly dry the cabbage; add it to the bell
pepper mixture along with the vinegar mixture and stir until
thoroughly combined. Pack the kimchi into a nonreactive bowl or jar,
cover, refrigerate until you are ready to use it. Kimchi will keep in
the refrigerator for about 1 week.

Janet US

On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
> I did a little looking around and found these two recipes that I will
> try this summer.
>
> FERMENTING PICKLES
> ISRAELI STYLE
> Ingredients
> " 20 cucumbers (or as many as you need in order to fill the jar)
> " 9 cloves of garlic, crushed and not peeled
> " 2 tablespoons Ball Mixed Pickling Spice
> " 5 bay leaves
> " 6 Japone chili peppers
> " Fresh dill and fresh grape leaves (optional)
> " Pickling salt and water
> Instructions
> 1. Wash your pickling cucumbers well with a tiny bit of dish soap
> and cool water.
> 2. Wash your gallon jar well with warm water and dish soap.
> 3. Pack the cucumbers into the jar halfway through...
> 4. Add the garlic, pickling spice, bay leaves, chili peppers. Add
> dill and grape leaves if you're using them...
> 5. Finish packing the jar with more cucumbers.
> 6. Dissolve one tablespoon of pickling salt in one cup of water
> to make the brine. Add the brine to the jar filling it all the way but
> leaving one inch of headspace. Add more brine as needed.
> 7. Add a fermentation weight to make sure all the cucumbers are
> under the brine. Add a little bit more brine over the weight if you
> need to.
> 8. Place your jar on a plate to catch any liquid that is going to
> spill out during the fermentation process and set aside at room
> temperature to ferment.
> 9. It will take about two weeks for the fermentation process to
> be done. You'll notice the brine becomes foggy and bubbly. There will
> also be some foam on the top. If you didn't use a special fermentation
> lid for the jar, make sure to "burp" the jar once a day. This means
> you need to open the jar and leave it open for a few minutes to let
> the gas out.
> 10. Your pickles are ready when the brine clears out a bit.
> 11. Store your jar in the fridge or in a root cellar. Serve cold.
> Notes
> Make sure to use small pickling cucumbers. The best ones are 3 to 4
> inches long.
> Try to use cucumbers that were just picked. The fresher the better!
> You can also do 1 1/2 tablespoons of salt if you'd like your pickles a
> tiny bit less salty.
>
> Half Sour Pickles
>
> Recipe By :Pamela Rappaport
> Serving Size : 8 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 cup kosher salt
> 1 tablespoon pickling spices
> 2 whole garlic cloves -- sliced (2 to 3)
> 8 whole pickling cucumbers -- or enough to fill jar
> 3 cups water -- or as needed to cover
>
> Put the salt into 3 cups water and mix until salt is dissolved.
>
> Place washed cucumbers into jar along with the garlic and spices. You
> are
> almost done with your half sour pickle recipe, I told you it was easy!
>
> Pour the salt water mixture into a 1quart jar to a level that covers
> the
> cucumbers. If necessary add more water. If the cucumbers float, weigh
> them
> down with a clean glass or bowl. They must be covered by the water,
> any that
> are exposed will rot. There is nothing worse than rotten half sour
> pickles!
>
> Cover loosely with a paper towel, do not seal. Let sit out on the
> counter
> for 3 to 4 days. You want to see the little bubbles form, this means
> your
> half sour pickles are fermenting and the recipe is going well.
>
> Move to the refrigerator and chill and you've done it! You made half
> sour
> pickles.
>
> This one is for Fun
> Quick Kimchi
> Makes About 2 Cups
> 1 small head napa cabbage (about 1 pound)
> 1/3 cup kosher salt
> 1/3 cup unseasoned rice vinegar
> 1 Tbs sugar
> 1 tsp sweet or hot paprika
> 1/4 tsp cayenne pepper
> 1/2 medium red bell pepper
> 3 medium scallions
> One 3-inch piece of fresh ginger
> 1 garlic clove
> Trim off the core end of the cabbage. Split each leaf lengthwise and
> cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the
> cabbage and salt in a nonreactive bowl and set aside at room
> temperature for 2 hours.
> Bring the vinegar, sugar, paprika, and cayenne to a boil over high
> heat in a small saucepan.
> Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it
> to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3
> cup) and peel and Microplane-grate the ginger (about 1 tablespoon);
> transfer each to the bowl with the bell pepper as it is prepared.
> Press the garlic (about 1 teaspoon) into the bowl.
> Drain, rinse, and thoroughly dry the cabbage; add it to the bell
> pepper mixture along with the vinegar mixture and stir until
> thoroughly combined. Pack the kimchi into a nonreactive bowl or jar,
> cover, refrigerate until you are ready to use it. Kimchi will keep in
> the refrigerator for about 1 week.

By cooking and fermenting the cactus called the agave (pronounced 'Uh-Gah-Vee), you can make tequila.

On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
>> I did a little looking around and found these two recipes that I will
>> try this summer.
>>
>> FERMENTING PICKLES
>> ISRAELI STYLE

Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
cucumbers needs a cool moist environment and rich soil. Israel grows
only the bitter and despondant.

On Wednesday, March 31, 2021 at 1:40:01 PM UTC-4, Sheldon wrote:
> On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
> > wrote:
>
> >On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
> >> I did a little looking around and found these two recipes that I will
> >> try this summer.
> >>
> >> FERMENTING PICKLES
> >> ISRAELI STYLE
> Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
> cucumbers needs a cool moist environment and rich soil. Israel grows
> only the bitter and despondant.

Ludicrous. Cucumbers originated in India and they certainly are grown
in Israel,
<https://www.haifa-group.com/cucumber-fertilizer/crop-guide-growing-cucumbers>
which is by no means a desert everywhere in the country.

"Israel, like many long thin countries, has a surprising number of microclimates. It is possible to ski in the morning on Mount Hermon in the north, and in the afternoon to go scuba diving to see the Coral Reef in the Red Sea resort of Eilat. Likewise, it is possible to be in the Central Mountains at 3300 feet altitude, and a short time afterward to fall away to the Judean Desert, where the Dead Sea, the lowest point on earth at 1300 feet below sea level, is situated. One can visit the hot, humid Sea of Galilee, where you will be surrounded by date palms and banana trees. Climb ten minutes on to the Golan Heights and cool climate produce like apples, pears and wine grapes are grown. It is a country of variety, extremes, but all on a small scale. Israel would comfortably fit into New Jersey. "

<https://www.winesofisrael.com/regions/>

How do you suppose they grow cucumbers in California?

Cindy Hamilton

On Wed, 31 Mar 2021 13:39:55 -0400, Sheldon Martin >
wrote:

>On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
> wrote:
>
>>On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
>>> I did a little looking around and found these two recipes that I will
>>> try this summer.
>>>
>>> FERMENTING PICKLES
>>> ISRAELI STYLE
>
>Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
>cucumbers needs a cool moist environment and rich soil. Israel grows
>only the bitter and despondant.

Maybe, maybe not, but who's Lidicrus?

--
The real Bruce posts with uni-berlin.de - individual.net

Cindy Hamilton wrote:

> How do you suppose they grow cucumbers in California?
>
> Cindy Hamilton
>
they use gavin newsome's ass as a starter tray

--
This email has been checked for viruses by AVG.
https://www.avg.com

On Wed, 31 Mar 2021 13:39:55 -0400, Sheldon Martin >
wrote:

>On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
> wrote:
>
>>On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
>>> I did a little looking around and found these two recipes that I will
>>> try this summer.
>>>
>>> FERMENTING PICKLES
>>> ISRAELI STYLE
>
>Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
>cucumbers needs a cool moist environment and rich soil. Israel grows
>only the bitter and despondant.

a cool moist environment most likely will grow cucumbers with mildew
problems. I grow cucumbers in my climate which is hot and dry.

On Wednesday, March 31, 2021 at 1:40:01 PM UTC-4, Sheldon wrote:
> On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
> > wrote:
>
> >On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
> >> I did a little looking around and found these two recipes that I will
> >> try this summer.
> >>
> >> FERMENTING PICKLES
> >> ISRAELI STYLE
> Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
> cucumbers needs a cool moist environment and rich soil. Israel grows
> only the bitter and despondant.

No way, many crops in Israel are experimental and do very well. Look it up on google.

On Wed, 31 Mar 2021 12:48:05 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, March 31, 2021 at 1:40:01 PM UTC-4, Sheldon wrote:
>> On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
>> > wrote:
>>
>> >On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
>> >> I did a little looking around and found these two recipes that I will
>> >> try this summer.
>> >>
>> >> FERMENTING PICKLES
>> >> ISRAELI STYLE
>> Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
>> cucumbers needs a cool moist environment and rich soil. Israel grows
>> only the bitter and despondant.
>
>No way, many crops in Israel are experimental and do very well. Look it up on google.

Listen, if Sheldon says that cucumbers don't grow well in Israel, then
they do really well in Israel. Have a bit of faith in him.

--
The real Bruce posts with uni-berlin.de - individual.net

Cindy Hamilton wrote:
> On Wednesday, March 31, 2021 at 1:40:01 PM UTC-4, Sheldon wrote:
>> On Wed, 31 Mar 2021 08:57:05 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>> On Wednesday, March 31, 2021 at 1:49:25 AM UTC-4, US Janet wrote:
>>>> I did a little looking around and found these two recipes that I will
>>>> try this summer.
>>>>
>>>> FERMENTING PICKLES
>>>> ISRAELI STYLE
>> Lidicrus, cucumbers won't grow in the Israeli deserts. Growing
>> cucumbers needs a cool moist environment and rich soil. Israel grows
>> only the bitter and despondant.
>
> Ludicrous. Cucumbers originated in India and they certainly are grown
> in Israel,
> <https://www.haifa-group.com/cucumber-fertilizer/crop-guide-growing-cucumbers>
> which is by no means a desert everywhere in the country.
>
> "Israel, like many long thin countries, has a surprising number of microclimates. It is possible to ski in the morning on Mount Hermon in the north, and in the afternoon to go scuba diving to see the Coral Reef in the Red Sea resort of Eilat. Likewise, it is possible to be in the Central Mountains at 3300 feet altitude, and a short time afterward to fall away to the Judean Desert, where the Dead Sea, the lowest point on earth at 1300 feet below sea level, is situated. One can visit the hot, humid Sea of Galilee, where you will be surrounded by date palms and banana trees. Climb ten minutes on to the Golan Heights and cool climate produce like apples, pears and wine grapes are grown. It is a country of variety, extremes, but all on a small scale. Israel would comfortably fit into New Jersey."
>
> <https://www.winesofisrael.com/regions/>
>
> How do you suppose they grow cucumbers in California?
>
> Cindy Hamilton
>

I bet they can't grow them big enough to suit Popeye.

On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:

> 6. Dissolve one tablespoon of pickling salt in one cup of water

This is WAY off. You'll need about a quart. You use about 3% salt
by weight per volume of water. Always go by weight of salt to
milliliters of water. Always make more brine than you think you'll
need. This also helps even out the measurement of gr/ml. And a bit.
So make twio quarts for this and donate any leftover sal****er to
charity (the toilet bowl).

> 10. Your pickles are ready when the brine clears out a bit.

They're ready when you taste them or the brine with a clean spoon.
The lack of cloudiness just means they haven't been disturbed for a
while and is totally arbitrary. Half-sours are always cloudy -
That's bacteria poop (and the bubbles are its farts). It doesn't
just disappear.

-sw

On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
wrote:

>On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
>
>> 6. Dissolve one tablespoon of pickling salt in one cup of water
>
>This is WAY off. You'll need about a quart. You use about 3% salt
>by weight per volume of water. Always go by weight of salt to
>milliliters of water. Always make more brine than you think you'll
>need. This also helps even out the measurement of gr/ml. And a bit.
>So make twio quarts for this and donate any leftover sal****er to
>charity (the toilet bowl).
>
>> 10. Your pickles are ready when the brine clears out a bit.
>
>They're ready when you taste them or the brine with a clean spoon.
>The lack of cloudiness just means they haven't been disturbed for a
>while and is totally arbitrary. Half-sours are always cloudy -
>That's bacteria poop (and the bubbles are its farts). It doesn't
>just disappear.
>
>-sw

I'll take any advice on half sours. Half sour is not a term I was
familiar with. I knew about fermented pickles but had never heard of
half sour..
Janet US

US Janet wrote:
> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
> wrote:
>
>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
>>
>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
>>
>> This is WAY off. You'll need about a quart. You use about 3% salt
>> by weight per volume of water. Always go by weight of salt to
>> milliliters of water. Always make more brine than you think you'll
>> need. This also helps even out the measurement of gr/ml. And a bit.
>> So make twio quarts for this and donate any leftover sal****er to
>> charity (the toilet bowl).
>>
>>> 10. Your pickles are ready when the brine clears out a bit.
>>
>> They're ready when you taste them or the brine with a clean spoon.
>> The lack of cloudiness just means they haven't been disturbed for a
>> while and is totally arbitrary. Half-sours are always cloudy -
>> That's bacteria poop (and the bubbles are its farts). It doesn't
>> just disappear.
>>
>> -sw
>
> I'll take any advice on half sours. Half sour is not a term I was
> familiar with. I knew about fermented pickles but had never heard of
> half sour..
> Janet US
>

Aren't they just half assed sour pickles?

On Thu, 1 Apr 2021 14:22:42 -0500, Hank Rogers >
wrote:

>US Janet wrote:
>> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
>> wrote:
>>
>>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
>>>
>>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
>>>
>>> This is WAY off. You'll need about a quart. You use about 3% salt
>>> by weight per volume of water. Always go by weight of salt to
>>> milliliters of water. Always make more brine than you think you'll
>>> need. This also helps even out the measurement of gr/ml. And a bit.
>>> So make twio quarts for this and donate any leftover sal****er to
>>> charity (the toilet bowl).
>>>
>>>> 10. Your pickles are ready when the brine clears out a bit.
>>>
>>> They're ready when you taste them or the brine with a clean spoon.
>>> The lack of cloudiness just means they haven't been disturbed for a
>>> while and is totally arbitrary. Half-sours are always cloudy -
>>> That's bacteria poop (and the bubbles are its farts). It doesn't
>>> just disappear.
>>>
>>> -sw
>>
>> I'll take any advice on half sours. Half sour is not a term I was
>> familiar with. I knew about fermented pickles but had never heard of
>> half sour..
>> Janet US
>>
>
>Aren't they just half assed sour pickles?
>
I don't know.

On Thursday, April 1, 2021 at 3:34:58 PM UTC-4, US Janet wrote:
> On Thu, 1 Apr 2021 14:22:42 -0500, Hank Rogers >
> wrote:
> >US Janet wrote:
> >> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
> >> wrote:
> >>
> >>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
> >>>
> >>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
> >>>
> >>> This is WAY off. You'll need about a quart. You use about 3% salt
> >>> by weight per volume of water. Always go by weight of salt to
> >>> milliliters of water. Always make more brine than you think you'll
> >>> need. This also helps even out the measurement of gr/ml. And a bit.
> >>> So make twio quarts for this and donate any leftover sal****er to
> >>> charity (the toilet bowl).
> >>>
> >>>> 10. Your pickles are ready when the brine clears out a bit.
> >>>
> >>> They're ready when you taste them or the brine with a clean spoon.
> >>> The lack of cloudiness just means they haven't been disturbed for a
> >>> while and is totally arbitrary. Half-sours are always cloudy -
> >>> That's bacteria poop (and the bubbles are its farts). It doesn't
> >>> just disappear.
> >>>
> >>> -sw
> >>
> >> I'll take any advice on half sours. Half sour is not a term I was
> >> familiar with. I knew about fermented pickles but had never heard of
> >> half sour..
> >> Janet US
> >>
> >
> >Aren't they just half assed sour pickles?
> >
> I don't know.

I've only recently come to realize how much I appreciate the relatively
large population of Jews in southeast Michigan.

Cindy Hamilton

On Thursday, April 1, 2021 at 3:48:19 PM UTC-4, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 3:34:58 PM UTC-4, US Janet wrote:
> > On Thu, 1 Apr 2021 14:22:42 -0500, Hank Rogers >
> > wrote:
> > >US Janet wrote:
> > >> On Thu, 1 Apr 2021 13:02:47 -0500, Sqwertz >
> > >> wrote:
> > >>> On Tue, 30 Mar 2021 23:49:19 -0600, US Janet wrote:
> > >>>
> > >>>> 6. Dissolve one tablespoon of pickling salt in one cup of water
> > >>>
> > >>> This is WAY off. You'll need about a quart. You use about 3% salt
> > >>> by weight per volume of water. Always go by weight of salt to
> > >>> milliliters of water. Always make more brine than you think you'll
> > >>> need. This also helps even out the measurement of gr/ml. And a bit.
> > >>> So make twio quarts for this and donate any leftover sal****er to
> > >>> charity (the toilet bowl).
> > >>>
> > >>>> 10. Your pickles are ready when the brine clears out a bit.
> > >>>
> > >>> They're ready when you taste them or the brine with a clean spoon.
> > >>> The lack of cloudiness just means they haven't been disturbed for a
> > >>> while and is totally arbitrary. Half-sours are always cloudy -
> > >>> That's bacteria poop (and the bubbles are its farts). It doesn't
> > >>> just disappear.
> > >>>
> > >>> -sw
> > >>
> > >> I'll take any advice on half sours. Half sour is not a term I was
> > >> familiar with. I knew about fermented pickles but had never heard of
> > >> half sour..
> > >> Janet US
> > >
> > >Aren't they just half assed sour pickles?
> > >
> > I don't know.
> I've only recently come to realize how much I appreciate the relatively
> large population of Jews in southeast Michigan.

That's very admirable about you, Cindy. Very, very few people express appreciation for any community.