From canning to culinary, what do good moms love to do most. Can pickles! Pickles are good for you. Fresh food from the garden is an awesome alternative to processed foods that may not be good for our families.
Find a topic you love and discuss it with pickle-lovers around the world. After all it’s called, “Oh Pickles”! My grandma shouted, “Oh Pickles!” once, when she stubbed her big toe.
Enjoy this site and feel free to guest blog. Guest blogging is a great way to share all your ideas and thoughts, and although we do not moderate these blogs, we will remove the spam comments.
Take care, and oh…remember those pickle recipes.
Fermented pickles are pickles that have been in brine for several weeks. The color of the cucumbers will change from a bright green color to a light or mild yellowish or green. If you soak the pickles in the brine for at least 4 weeks the pickle is considered “fermented”.
An example of fermented pickles include: Sauerkraut which I personally love to make!
It’s easy to can your pickles this season, easier than ever. Why is the Summer 2012 canning season better than years previous? It’s because we have learned the tricks and tips from our previous years successes and or failures.
Canning pickles is easy. This year, because I had so much pickle juice left from other canning projects, I merely used the previous years already existing juice, par-boiling the cut pickles to a gentle boil, then removing them from the water placing them directly into the used pickle juice. I know this sounds like cheating but it works like a dream. Simple sit your pickles in the fridge and within a week they’ll be ready to eat and enjoy.
Summer 2012 canning season, pickle canning that is, has been easier than ever before.
I know it sounds strange to talk about pickles, but trust me, there are zillions of pickle-lover’s worldwide. Please post your favorite pickle recipe here! We would love to hear from here.
Give us all your pickle recipe’s please? We’ll be posting as the days go buy.