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How to pickle anything (no canning necessary)

By Matthew Thompson, July 26, 2012 - 1:15pm

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Matthew asks: What would you like to learn to pickle?

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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.

Suzette_7

06/04/2013 - 4:54pm

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?

Anonymous

06/23/2013 - 5:27pm

Meat for long term storage.

Anonymous

06/24/2013 - 6:29pm

Beets

Anonymous

06/24/2013 - 7:56pm

Do you have a recipe for "no canning required" Watermelong Rind pickle and/or "no canning required' Green Tomatoe pickle?

Anonymous

07/04/2013 - 5:06pm

cucumbers

Anonymous

07/08/2013 - 4:21pm

Radishes

Anonymous

07/11/2013 - 4:12am

My sister pickles everything! Boiled eggs, sliced green onions, carrot disks, everything she can't use fresh before it becomes spoiled.

Anonymous

07/13/2013 - 10:17am

DID YOU EVER PICKLE BEANS AND CORN I CAN EAT THE CORN BUT THE BEANS I DO NOT CARE FOR THE TASTE

Anonymous

07/13/2013 - 1:56pm

Okra and eggs

Anonymous

07/17/2013 - 12:05pm

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