Was reading in J.O.P. about fermenting pickles, but figger this is a
question for most any kind of pickle. She recommends poking with a
shiskabob griller stick thru the long center of the cucumber. And I've
often wondered, do I *need* to poke my jalepenyos? Do y'all slice,
poke or let in the good stuff with the various veggies? I do not poke
my b**ts, but they get peeled.
Edrena

The Joneses wrote:
> Was reading in J.O.P. about fermenting pickles, but figger this is a
> question for most any kind of pickle. She recommends poking with a
> shiskabob griller stick thru the long center of the cucumber. And I've
> often wondered, do I *need* to poke my jalepenyos? Do y'all slice,
> poke or let in the good stuff with the various veggies? I do not poke
> my b**ts, but they get peeled.
> Edrena
>
>
I usually cap peppers, which opens the stem end, then make a couple of
slits down the pepper to allow the good stuff to get in. I don't make
whole cucumber pickles just because we like them sliced. I would think
if you are fermenting pickles the good stuff will get inside anyway. I
have done them way years ago and had no problem even without poking
something through them. Just a matter of keeping them submerged in the
liquid.

George