Just tried my first pickle recipe today. Like yours, most say to boil the brine first.
My question: Do you let the boiled brine cool before pouring the brine over the pickles in the jar? Or add it hot?
12/21/2014 - 8:45pm
This page doesn't say anything about habaneros or jalapenos. I don't pickle cucumber slices, get with the program.
12/02/2014 - 1:06pm
12/01/2014 - 3:17pm
I have a recipe for bread and butter refrigerator pickles. What do I need to do to turn this into a regular recipe for canning. The reason is, I want to preserve tnem longer than refridgerator pickles can be used.
11/21/2014 - 12:41pm
11/10/2014 - 12:51am
Can You tell Me why my dill pickls turn cloudy after a few days. I wash them good, sterylice & have them hot , put lids on them hot & boild in water .
11/07/2014 - 1:52pm
You don't even need to make a brine, I just place the ingredient whether small onions (raw9 or hard boiled eggs (peeled) into the glass, pour over Malt Vinegar, close and leave a few months, nice crunchy spicy pickled onions and pickled eggs to die for. I've made brine before but to tell you the truth the easiest way is the best and you can re-use the vinegar too!
11/07/2014 - 2:00am
How to pickle chillies in plastic bottles only
11/04/2014 - 7:32am
In order to can long term you would need a pressure canner. And canning tools pressure canners run $115-$800 depending on brand and size a 6 court holds about 7 pint jars or 1/2 pint if you want to can larger jars which I wouldn't recommend you would need a larger pressure canner.