pickles on deck...
 

I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
figured that while I have the canner out, I'd do Barb's B&B pickles at the
same time. Grocery store had those mini English cukes , package of 6 for
$1.00, so I bought 6 packages. I'll do them with onions only (no peppers or
cauliflower).

Y'know, I just can't imagine what this group (and me!!) would do without
Barb's input!

LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to the
jars? Seems to me my last experience with this recipe was crispy enough
without it, but then I used pickling cukes, not these English ones.

Thanks,
Kathi

pickles on deck...
 

On 7/24/2010 4:39 PM, Kathi Jones wrote:
> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
> figured that while I have the canner out, I'd do Barb's B&B pickles at the
> same time. Grocery store had those mini English cukes , package of 6 for
> $1.00, so I bought 6 packages. I'll do them with onions only (no peppers or
> cauliflower).
>
> Y'know, I just can't imagine what this group (and me!!) would do without
> Barb's input!
>
> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to the
> jars? Seems to me my last experience with this recipe was crispy enough
> without it, but then I used pickling cukes, not these English ones.
>
> Thanks,
> Kathi
>
>
I would add it, you don't know the texture of those cukes until they are
pickled. Can't hurt and might help.

pickles on deck...
 

"George Shirley" > wrote in message
...
> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>> the
>> same time. Grocery store had those mini English cukes , package of 6 for
>> $1.00, so I bought 6 packages. I'll do them with onions only (no peppers
>> or
>> cauliflower).
>>
>> Y'know, I just can't imagine what this group (and me!!) would do without
>> Barb's input!
>>
>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to
>> the
>> jars? Seems to me my last experience with this recipe was crispy enough
>> without it, but then I used pickling cukes, not these English ones.
>>
>> Thanks,
>> Kathi
>>
>>
> I would add it, you don't know the texture of those cukes until they are
> pickled. Can't hurt and might help.

Thanks George, I was thinking the same thing

Kathi

pickles on deck...
 

"Kathi Jones" > wrote in message
...
>
> "George Shirley" > wrote in message
> ...
>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>>> the
>>> same time. Grocery store had those mini English cukes , package of 6
>>> for
>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>> peppers or
>>> cauliflower).
>>>
>>> Y'know, I just can't imagine what this group (and me!!) would do without
>>> Barb's input!
>>>
>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to
>>> the
>>> jars? Seems to me my last experience with this recipe was crispy enough
>>> without it, but then I used pickling cukes, not these English ones.
>>>
>>> Thanks,
>>> Kathi
>>>
>>>
>> I would add it, you don't know the texture of those cukes until they are
>> pickled. Can't hurt and might help.
>
> Thanks George, I was thinking the same thing
>
> Kathi
>

PS - this group would be lost without you too, George !!

kathi

pickles on deck...
 

On 7/24/2010 6:50 PM, Kathi Jones wrote:
> "Kathi > wrote in message
> ...
>>
>> "George > wrote in message
>> ...
>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>>>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>>>> the
>>>> same time. Grocery store had those mini English cukes , package of 6
>>>> for
>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>> peppers or
>>>> cauliflower).
>>>>
>>>> Y'know, I just can't imagine what this group (and me!!) would do without
>>>> Barb's input!
>>>>
>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to
>>>> the
>>>> jars? Seems to me my last experience with this recipe was crispy enough
>>>> without it, but then I used pickling cukes, not these English ones.
>>>>
>>>> Thanks,
>>>> Kathi
>>>>
>>>>
>>> I would add it, you don't know the texture of those cukes until they are
>>> pickled. Can't hurt and might help.
>>
>> Thanks George, I was thinking the same thing
>>
>> Kathi
>>
>
> PS - this group would be lost without you too, George !!
>
> kathi
>
>
It's that sixty years of canning experience speaking Kathi. That's
Barb's experience I think. <G>

I think the thing I do that keeps me current on the latest APPROVED
methods of preserving is the fact that I read the UofGA site pretty
regular in case there is a change. In addition I have a whole shelf of
preserving books, some going back to 1949.

I know how to render lard, butcher critters of all sizes, tan leather
with natural resources, cook over wood, coal, gas, or electric, and can
track pretty good too. If the apocalypse comes I intent to keep my clan
intact. Our son bragged to his wife the other day that if worse came to
worse he can do all the stuff I can do. We trained our kids well but
neither preserves their own food anymore. Grocery stores are too full of
stuff for them to worry about it I guess.

pickles on deck...
 

"George Shirley" > wrote in message
...
> On 7/24/2010 6:50 PM, Kathi Jones wrote:
>> "Kathi > wrote in message
>> ...
>>>
>>> "George > wrote in message
>>> ...
>>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>>>>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>>>>> the
>>>>> same time. Grocery store had those mini English cukes , package of 6
>>>>> for
>>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>>> peppers or
>>>>> cauliflower).
>>>>>
>>>>> Y'know, I just can't imagine what this group (and me!!) would do
>>>>> without
>>>>> Barb's input!
>>>>>
>>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it
>>>>> to
>>>>> the
>>>>> jars? Seems to me my last experience with this recipe was crispy
>>>>> enough
>>>>> without it, but then I used pickling cukes, not these English ones.
>>>>>
>>>>> Thanks,
>>>>> Kathi
>>>>>
>>>>>
>>>> I would add it, you don't know the texture of those cukes until they
>>>> are
>>>> pickled. Can't hurt and might help.
>>>
>>> Thanks George, I was thinking the same thing
>>>
>>> Kathi
>>>
>>
>> PS - this group would be lost without you too, George !!
>>
>> kathi
>>
>>
> It's that sixty years of canning experience speaking Kathi. That's Barb's
> experience I think. <G>
>
> I think the thing I do that keeps me current on the latest APPROVED
> methods of preserving is the fact that I read the UofGA site pretty
> regular in case there is a change. In addition I have a whole shelf of
> preserving books, some going back to 1949.
>
> I know how to render lard, butcher critters of all sizes, tan leather with
> natural resources, cook over wood, coal, gas, or electric, and can track
> pretty good too. If the apocalypse comes I intent to keep my clan intact.
> Our son bragged to his wife the other day that if worse came to worse he
> can do all the stuff I can do. We trained our kids well but neither
> preserves their own food anymore. Grocery stores are too full of stuff for
> them to worry about it I guess.

Well, I'm too lazy for all that - I'll just rely on you and Barb and others
like you to keep me up to date and in the know. And if there's an
apocalypse, there better be internet, or else I'm screwed :)

Actually, I can't butcher critters, tan leather, or track, but I think I can
do that other stuff. We'd find a way...and at least I'll have pickles:)

Kathi

pickles on deck...
 

<Sunny> wrote in message ...
> On Sat, 24 Jul 2010 19:07:08 -0500, George Shirley
> > wrote:
>
>>On 7/24/2010 6:50 PM, Kathi Jones wrote:
>>> "Kathi > wrote in message
>>> ...
>>>>
>>>> "George > wrote in message
>>>> ...
>>>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and
>>>>>> I
>>>>>> figured that while I have the canner out, I'd do Barb's B&B pickles
>>>>>> at
>>>>>> the
>>>>>> same time. Grocery store had those mini English cukes , package of 6
>>>>>> for
>>>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>>>> peppers or
>>>>>> cauliflower).
>>>>>>
>>>>>> Y'know, I just can't imagine what this group (and me!!) would do
>>>>>> without
>>>>>> Barb's input!
>>>>>>
>>>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it
>>>>>> to
>>>>>> the
>>>>>> jars? Seems to me my last experience with this recipe was crispy
>>>>>> enough
>>>>>> without it, but then I used pickling cukes, not these English ones.
>>>>>>
>>>>>> Thanks,
>>>>>> Kathi
>>>>>>
>>>>>>
>>>>> I would add it, you don't know the texture of those cukes until they
>>>>> are
>>>>> pickled. Can't hurt and might help.
>>>>
>>>> Thanks George, I was thinking the same thing
>>>>
>>>> Kathi
>>>>
>>>
>>> PS - this group would be lost without you too, George !!
>>>
>>> kathi
>>>
>>>
>>It's that sixty years of canning experience speaking Kathi. That's
>>Barb's experience I think. <G>
>>
>>I think the thing I do that keeps me current on the latest APPROVED
>>methods of preserving is the fact that I read the UofGA site pretty
>>regular in case there is a change. In addition I have a whole shelf of
>>preserving books, some going back to 1949.
>>
>>I know how to render lard, butcher critters of all sizes, tan leather
>>with natural resources, cook over wood, coal, gas, or electric, and can
>>track pretty good too. If the apocalypse comes I intent to keep my clan
>>intact. Our son bragged to his wife the other day that if worse came to
>>worse he can do all the stuff I can do. We trained our kids well but
>>neither preserves their own food anymore. Grocery stores are too full of
>>stuff for them to worry about it I guess.
>
> George, Kathi, Barb, et al.
> And the et al refers to all the gracious contributors to this
> newsgroup. I just want to thank you for providing your time-hardened
> experience in a VERY civil atmosphere. I thought I knew preserving
> from my limited experience and reading, but you all are invaluable
> sources. Thank you very much for this group. P.S. I'm as bad a
> typist as Barb, so keep that in mind :)
>
> Best regads,
> Lou

excellent place to visit, isn't it?

K

pickles on deck...
 

<Sunny> wrote in message ...
> On Sat, 24 Jul 2010 19:07:08 -0500, George Shirley
> > wrote:
>
>>On 7/24/2010 6:50 PM, Kathi Jones wrote:
>>> "Kathi > wrote in message
>>> ...
>>>>
>>>> "George > wrote in message
>>>> ...
>>>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and
>>>>>> I
>>>>>> figured that while I have the canner out, I'd do Barb's B&B pickles
>>>>>> at
>>>>>> the
>>>>>> same time. Grocery store had those mini English cukes , package of 6
>>>>>> for
>>>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>>>> peppers or
>>>>>> cauliflower).
>>>>>>
>>>>>> Y'know, I just can't imagine what this group (and me!!) would do
>>>>>> without
>>>>>> Barb's input!
>>>>>>
>>>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it
>>>>>> to
>>>>>> the
>>>>>> jars? Seems to me my last experience with this recipe was crispy
>>>>>> enough
>>>>>> without it, but then I used pickling cukes, not these English ones.
>>>>>>
>>>>>> Thanks,
>>>>>> Kathi
>>>>>>
>>>>>>
>>>>> I would add it, you don't know the texture of those cukes until they
>>>>> are
>>>>> pickled. Can't hurt and might help.
>>>>
>>>> Thanks George, I was thinking the same thing
>>>>
>>>> Kathi
>>>>
>>>
>>> PS - this group would be lost without you too, George !!
>>>
>>> kathi
>>>
>>>
>>It's that sixty years of canning experience speaking Kathi. That's
>>Barb's experience I think. <G>
>>
>>I think the thing I do that keeps me current on the latest APPROVED
>>methods of preserving is the fact that I read the UofGA site pretty
>>regular in case there is a change. In addition I have a whole shelf of
>>preserving books, some going back to 1949.
>>
>>I know how to render lard, butcher critters of all sizes, tan leather
>>with natural resources, cook over wood, coal, gas, or electric, and can
>>track pretty good too. If the apocalypse comes I intent to keep my clan
>>intact. Our son bragged to his wife the other day that if worse came to
>>worse he can do all the stuff I can do. We trained our kids well but
>>neither preserves their own food anymore. Grocery stores are too full of
>>stuff for them to worry about it I guess.
>
> George, Kathi, Barb, et al.
> And the et al refers to all the gracious contributors to this
> newsgroup. I just want to thank you for providing your time-hardened
> experience in a VERY civil atmosphere. I thought I knew preserving
> from my limited experience and reading, but you all are invaluable
> sources. Thank you very much for this group. P.S. I'm as bad a
> typist as Barb, so keep that in mind :)

I second all of that. I rarely post but I do read:) So a big thank you
from me too:)

--
--
https://www.shop.helpforheroes.org.uk/

pickles on deck...
 

On 7/24/2010 8:46 PM, Sunny wrote:
> On Sat, 24 Jul 2010 19:07:08 -0500, George Shirley
> > wrote:
>
>> On 7/24/2010 6:50 PM, Kathi Jones wrote:
>>> "Kathi > wrote in message
>>> ...
>>>>
>>>> "George > wrote in message
>>>> ...
>>>>> On 7/24/2010 4:39 PM, Kathi Jones wrote:
>>>>>> I'll be putting up some Watermelon Pickles (a la Barb) tomorrow, and I
>>>>>> figured that while I have the canner out, I'd do Barb's B&B pickles at
>>>>>> the
>>>>>> same time. Grocery store had those mini English cukes , package of 6
>>>>>> for
>>>>>> $1.00, so I bought 6 packages. I'll do them with onions only (no
>>>>>> peppers or
>>>>>> cauliflower).
>>>>>>
>>>>>> Y'know, I just can't imagine what this group (and me!!) would do without
>>>>>> Barb's input!
>>>>>>
>>>>>> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to
>>>>>> the
>>>>>> jars? Seems to me my last experience with this recipe was crispy enough
>>>>>> without it, but then I used pickling cukes, not these English ones.
>>>>>>
>>>>>> Thanks,
>>>>>> Kathi
>>>>>>
>>>>>>
>>>>> I would add it, you don't know the texture of those cukes until they are
>>>>> pickled. Can't hurt and might help.
>>>>
>>>> Thanks George, I was thinking the same thing
>>>>
>>>> Kathi
>>>>
>>>
>>> PS - this group would be lost without you too, George !!
>>>
>>> kathi
>>>
>>>
>> It's that sixty years of canning experience speaking Kathi. That's
>> Barb's experience I think.<G>
>>
>> I think the thing I do that keeps me current on the latest APPROVED
>> methods of preserving is the fact that I read the UofGA site pretty
>> regular in case there is a change. In addition I have a whole shelf of
>> preserving books, some going back to 1949.
>>
>> I know how to render lard, butcher critters of all sizes, tan leather
>> with natural resources, cook over wood, coal, gas, or electric, and can
>> track pretty good too. If the apocalypse comes I intent to keep my clan
>> intact. Our son bragged to his wife the other day that if worse came to
>> worse he can do all the stuff I can do. We trained our kids well but
>> neither preserves their own food anymore. Grocery stores are too full of
>> stuff for them to worry about it I guess.
>
> George, Kathi, Barb, et al.
> And the et al refers to all the gracious contributors to this
> newsgroup. I just want to thank you for providing your time-hardened
> experience in a VERY civil atmosphere. I thought I knew preserving
> from my limited experience and reading, but you all are invaluable
> sources. Thank you very much for this group. P.S. I'm as bad a
> typist as Barb, so keep that in mind :)
>
> Best regads,
> Lou

You have to be careful what you say about Barb, she will find you and
whack you with her giant wooden spoon. <G>

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:

> LOL - so anyway, I have some Pickle Crisp. Should I bother adding it to the
> jars?
> Thanks,
> Kathi

Please don't.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

In article >, Sunny <Sunny>
wrote:
> P.S. I'm as bad a
> typist as Barb, so keep that in mind :)

>
> Best regads,
> Lou

I beg your pardon?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:

> Well, I'm too lazy for all that - I'll just rely on you and Barb and others
> like you to keep me up to date and in the know. And if there's an
> apocalypse, there better be internet, or else I'm screwed :)

> Kathi

LOL.
I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>
>> Well, I'm too lazy for all that - I'll just rely on you and Barb and
>> others
>> like you to keep me up to date and in the know. And if there's an
>> apocalypse, there better be internet, or else I'm screwed :)
>
>> Kathi
>
> LOL.
> I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

DITTO!!!! and Pastorio, RIP

So George says yes and Barb says no. Discuss.

:)
Kathi

pickles on deck...
 

On Sun, 25 Jul 2010 09:02:10 -0400, "Kathi Jones"
> wrote:

>So George says yes and Barb says no. Discuss.

You're elected Kathi.
PC in half the jars. No PC in the other half.
Post results after suitable wait time.

Ross.

pickles on deck...
 

<Ross@home> wrote in message
...
> On Sun, 25 Jul 2010 09:02:10 -0400, "Kathi Jones"
> > wrote:
>
>>So George says yes and Barb says no. Discuss.
>
> You're elected Kathi.
> PC in half the jars. No PC in the other half.
> Post results after suitable wait time.
>
> Ross.

There's a plan! Thanks Ross.

Just pulled 10 jars of watermelon pickles out of the canner. Don't have
enough sugar to make the B&B's. so while they sit on ice, I'm heading out to
the grocery store.

Kathi

pickles on deck...
 

On 7/25/2010 9:18 AM, Ross@home wrote:
> On Sun, 25 Jul 2010 09:02:10 -0400, "Kathi Jones"
> > wrote:
>
>> So George says yes and Barb says no. Discuss.
>
> You're elected Kathi.
> PC in half the jars. No PC in the other half.
> Post results after suitable wait time.
>
> Ross.

Home grown cukes can usually be picked at peak pickling time (say that
three times real fast) while you don't know how long store bought cukes
have been off the vine. It has been my opinion that cukes start getting
mushy pretty quick and that Pickle Crisp corrects that. Your opinions
may vary.

pickles on deck...
 

On 7/25/2010 10:11 AM, Kathi Jones wrote:
> <Ross@home> wrote in message
> ...
>> On Sun, 25 Jul 2010 09:02:10 -0400, "Kathi Jones"
>> > wrote:
>>
>>> So George says yes and Barb says no. Discuss.
>>
>> You're elected Kathi.
>> PC in half the jars. No PC in the other half.
>> Post results after suitable wait time.
>>
>> Ross.
>
> There's a plan! Thanks Ross.
>
> Just pulled 10 jars of watermelon pickles out of the canner. Don't have
> enough sugar to make the B&B's. so while they sit on ice, I'm heading out to
> the grocery store.
>
> Kathi
>
>

Why are they on ice? Curious minds and all that.

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Kathi Jones" > wrote:
> >
> >> Well, I'm too lazy for all that - I'll just rely on you and Barb
> >> and others like you to keep me up to date and in the know. And if
> >> there's an apocalypse, there better be internet, or else I'm
> >> screwed :)
> >> Kathi
> >
> > LOL.
> > I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.

> DITTO!!!! and Pastorio, RIP
>
> So George says yes and Barb says no. Discuss.
>
> :)
> Kathi

It's my personal opinion that they don't need it. A bread and butter
pickle is not a crisp pickle chip and I can hear the crunch in my head
when I bite one. How thick are you planning to slice yours, Kathi?
Three or four mm is about right.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:
> Just pulled 10 jars of watermelon pickles out of the canner.
> Kathi

Holy crap! Pints or halfs? That must've been some watermelon!


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:
> So George says yes and Barb says no. Discuss.
>
> :)
> Kathi

I forgot to say that I don't generally mess with success. :-)


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>> Just pulled 10 jars of watermelon pickles out of the canner.
>> Kathi
>
> Holy crap! Pints or halfs? That must've been some watermelon!
>
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

half pints :)

Kathi

pickles on deck...
 

On 7/25/2010 12:04 PM, Melba's Jammin' wrote:
> In > ,
> "Kathi > wrote:
>> So George says yes and Barb says no. Discuss.
>>
>> :)
>> Kathi
>
> I forgot to say that I don't generally mess with success. :-)
>
>
Yahbut! Where you live you don't need to ice your pickles down, Southern
Canada is always cold.

George, ducking and running

pickles on deck...
 

"George Shirley" > wrote in message
...
> On 7/25/2010 9:18 AM, Ross@home wrote:
>> On Sun, 25 Jul 2010 09:02:10 -0400, "Kathi Jones"
>> > wrote:
>>
>>> So George says yes and Barb says no. Discuss.
>>
>> You're elected Kathi.
>> PC in half the jars. No PC in the other half.
>> Post results after suitable wait time.
>>
>> Ross.
>
> Home grown cukes can usually be picked at peak pickling time (say that
> three times real fast) while you don't know how long store bought cukes
> have been off the vine. It has been my opinion that cukes start getting
> mushy pretty quick and that Pickle Crisp corrects that. Your opinions may
> vary.

As I don't have a garden anymore, I rely on store bought stuff for
everything. All the pickling cukes I've seen in the stores are way over
priced and feel like rubber. When I saw the mini English cukes, 6 in a
package, $1 a package, I thought I'd give them a try. I bought 6 packages.

So......I reuse the 355ml Rene's Salad dressing jars for pickles and salsa.
The standard lids fit perfectly and I like the size and shape of the jar. I
have no idea how these jars would stand up to pressure canning but they're
great in the BWB. I made a huge batch, so I have 9 jars in the canner right
now. As I was jarring them, I had a taste, and they had a bit of a crunch
left to them, but not alot. So I decided to add a pinch of Pickle Crisp to
each jar. Just a pinch, mind you, since instructions say 1/8 of a teaspoon
per pint, and these jars aren't quite a pint.

Sorry Barb. They are still very tasty and I appreciate you sharing your
recipe :)

Kathi

pickles on deck...
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Kathi Jones" > wrote:
>> >
>> >> Well, I'm too lazy for all that - I'll just rely on you and Barb
>> >> and others like you to keep me up to date and in the know. And if
>> >> there's an apocalypse, there better be internet, or else I'm
>> >> screwed :)
>> >> Kathi
>> >
>> > LOL.
>> > I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.
>
>> DITTO!!!! and Pastorio, RIP
>>
>> So George says yes and Barb says no. Discuss.
>>
>> :)
>> Kathi
>
> It's my personal opinion that they don't need it. A bread and butter
> pickle is not a crisp pickle chip and I can hear the crunch in my head
> when I bite one. How thick are you planning to slice yours, Kathi?
> Three or four mm is about right.

I'm not that accurate with every slice :) I should get a mandoline!!!. But
they are about 4 to 5 mm - some more some less

Kathi


>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

pickles on deck...
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>> So George says yes and Barb says no. Discuss.
>>
>> :)
>> Kathi
>
> I forgot to say that I don't generally mess with success. :-)

Understood. :)

Kathi


>
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?

pickles on deck...
 

On 7/25/2010 12:53 PM, Kathi Jones wrote:
> "Melba's > wrote in message
> ...
>> In > ,
>> "Kathi > wrote:
>>
>>> "Melba's > wrote in message
>>> ...
>>>> In > ,
>>>> "Kathi > wrote:
>>>>
>>>>> Well, I'm too lazy for all that - I'll just rely on you and Barb
>>>>> and others like you to keep me up to date and in the know. And if
>>>>> there's an apocalypse, there better be internet, or else I'm
>>>>> screwed :)
>>>>> Kathi
>>>>
>>>> LOL.
>>>> I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.
>>
>>> DITTO!!!! and Pastorio, RIP
>>>
>>> So George says yes and Barb says no. Discuss.
>>>
>>> :)
>>> Kathi
>>
>> It's my personal opinion that they don't need it. A bread and butter
>> pickle is not a crisp pickle chip and I can hear the crunch in my head
>> when I bite one. How thick are you planning to slice yours, Kathi?
>> Three or four mm is about right.
>
> I'm not that accurate with every slice :) I should get a mandoline!!!. But
> they are about 4 to 5 mm - some more some less
>
> Kathi
>
Mandoline, smandoline, I've got a genuwine Ronco vegamatic. Slices them
cukes up in a flash to whatever size you dial in. I love the thing, it
was gifted to me from someone on this list that I can't remember because
there have been several strokes between then and now. I do appreciate
her generosity though.

pickles on deck...
 

"George Shirley" > wrote in message
...
> On 7/25/2010 12:53 PM, Kathi Jones wrote:
>> "Melba's > wrote in message
>> ...
>>> In > ,
>>> "Kathi > wrote:
>>>
>>>> "Melba's > wrote in message
>>>> ...
>>>>> In > ,
>>>>> "Kathi > wrote:
>>>>>
>>>>>> Well, I'm too lazy for all that - I'll just rely on you and Barb
>>>>>> and others like you to keep me up to date and in the know. And if
>>>>>> there's an apocalypse, there better be internet, or else I'm
>>>>>> screwed :)
>>>>>> Kathi
>>>>>
>>>>> LOL.
>>>>> I miss Ellen, Paul Hinrichs, zxcvbob, Ingrid, and Edrena.
>>>
>>>> DITTO!!!! and Pastorio, RIP
>>>>
>>>> So George says yes and Barb says no. Discuss.
>>>>
>>>> :)
>>>> Kathi
>>>
>>> It's my personal opinion that they don't need it. A bread and butter
>>> pickle is not a crisp pickle chip and I can hear the crunch in my head
>>> when I bite one. How thick are you planning to slice yours, Kathi?
>>> Three or four mm is about right.
>>
>> I'm not that accurate with every slice :) I should get a mandoline!!!.
>> But
>> they are about 4 to 5 mm - some more some less
>>
>> Kathi
>>
> Mandoline, smandoline, I've got a genuwine Ronco vegamatic. Slices them
> cukes up in a flash to whatever size you dial in. I love the thing, it was
> gifted to me from someone on this list that I can't remember because there
> have been several strokes between then and now. I do appreciate her
> generosity though.

I guess I would really care if the slices were all the same if I were a
ribbon slut. But since I'm just gonna eat them all myself, I used a knife
:)

Kathi

pickles on deck...
 

In article >,
George Shirley > wrote:
> Yahbut! Where you live you don't need to ice your pickles down, Southern
> Canada is always cold.
>
> George, ducking and running

The sliced cukes are mixed with ice and salt and sit for 3 hours before
getting the syrup.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

In article >,
"Kathi Jones" > wrote:

> "Melba's Jammin'" > wrote in message
> > It's my personal opinion that they don't need it. A bread and butter
> > pickle is not a crisp pickle chip and I can hear the crunch in my head
> > when I bite one. How thick are you planning to slice yours, Kathi?
> > Three or four mm is about right.
>
> I'm not that accurate with every slice :) I should get a mandoline!!!. But
> they are about 4 to 5 mm - some more some less
>
> Kathi

Do you have a food processor with a slicing blade? The blade that comes
with/came with the Cuisinart cuts a 4mm slice. That'll work.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

pickles on deck...
 

On 7/25/2010 4:29 PM, Melba's Jammin' wrote:
> In >,
> George > wrote:
>> Yahbut! Where you live you don't need to ice your pickles down, Southern
>> Canada is always cold.
>>
>> George, ducking and running
>
> The sliced cukes are mixed with ice and salt and sit for 3 hours before
> getting the syrup.
>
>
Yeah, used to do that with limed cukes I was making into sweet pickles,
calcium chloride is the lazy way to crisp them and I like all my pickles
crisp.

pickles on deck...
 

Melba's Jammin' wrote:
> In article >,
> "Kathi Jones" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>>> It's my personal opinion that they don't need it. A bread and butter
>>> pickle is not a crisp pickle chip and I can hear the crunch in my head
>>> when I bite one. How thick are you planning to slice yours, Kathi?
>>> Three or four mm is about right.
>> I'm not that accurate with every slice :) I should get a mandoline!!!. But
>> they are about 4 to 5 mm - some more some less
>>
>> Kathi
>
> Do you have a food processor with a slicing blade? The blade that comes
> with/came with the Cuisinart cuts a 4mm slice. That'll work.


I made a batch this week with the Cuisinart 2mm blade. I forgot I
wasn't making cucumbers and onions in sour cream. They are pretty thin
and I haven't opened a jar yet. Next time I'll remember.

gloria p