I made pickles!
posted by n s tessman at 8/10/2007 09:58:00 PM
Friday, August 10, 2007
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6 Comments:
They look gorgeous. I can almost taste them!
how long 'til you can eat 'em?
A month. Some lady at the farm I'm working at told me that they might be a little mushy because I processed them to get the jars to seal (even though that's what all the books say to do). Too bad I don't have a grandma to show me the tricks of the trade. We'll have to see how it goes.
damn books, always leading people astray
To answer Nell's pickle quandary, processing the jars is essential not only to seal the jars but also to eliminate any possible molds or yeasts that may spoil the pickles.
Processing too long can result in soft pickles, but the standard ten minutes to seal the jars and kill potentially harmful bacteria will do no harm to the crisp texture we all crave in our briny friends.
So, well done, Nell.
And, if they do turn too soft, you can make relish.
Hey Nell, what kind of pickles are those? It looks like they are some bell peppers in there. And capers?
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