The old fashioned kosher pickles with dill & garlic. They were made in crocks, plate weighed down the ingredients and left at room temperature. Took about a week and then you put them in jars & in the refrigerator.
06/04/2013 - 5:54pm
This recipe needs a little more information, please ~ for example, do you pour boiling brine over the pickles, or let it cool down first? How long will it take to cure the pickles with this recipe?
06/23/2013 - 6:27pm
Meat for long term storage.
06/24/2013 - 7:29pm
06/24/2013 - 8:56pm
Do you have a recipe for "no canning required" Watermelong Rind pickle and/or "no canning required' Green Tomatoe pickle?
07/04/2013 - 6:06pm
07/08/2013 - 5:21pm
07/11/2013 - 5:12am
My sister pickles everything! Boiled eggs, sliced green onions, carrot disks, everything she can't use fresh before it becomes spoiled.
07/13/2013 - 11:17am
DID YOU EVER PICKLE BEANS AND CORN I CAN EAT THE CORN BUT THE BEANS I DO NOT CARE FOR THE TASTE