Comments on: Homemade pickles for cucumber season

By: Liz

Liz — Mon, 30 Jul 2012 13:32:26 +0000

Thanks! Enjoy your pickles. Haven’t heard of the salt.

By: Lawrence

Lawrence — Sat, 28 Jul 2012 17:35:19 +0000

I am pickling AS WE SPEAK!!!!!!!!!!! There is something called pickling salt, must be missing something, and it keeps the water from getting cloudy. So that would be the Cadillac of salt for this purpose. I toss in carrots and when I have green tomatoes at the end of the season that I know will not ripen, I pickle those. THAT’S old school.

I LOVE your site and recipes.

By: Miriyummy

Miriyummy — Tue, 16 Aug 2011 10:16:01 +0000

I haven’t tried it yet, got stuck with yeasty beasties over Friday and didn’t have a chance to even shop for the proper cukes. Maybe this Friday, I will absolutely let you know when it happens!

By: Liz

Liz — Tue, 16 Aug 2011 10:01:34 +0000

How did it come out?

By: Miriyummy

Miriyummy — Thu, 11 Aug 2011 14:12:34 +0000

Wow, I never thought of that. I’ll make my next batch tomorrow with kosher salt and see what happens. I don’t mind the blue, I know it’s harmless, but it does cause an indeterminate amount of ick-factor with the family and guests.

By: Liz

Liz — Thu, 11 Aug 2011 14:00:45 +0000

Oh, you totally reminded me! I read somewhere that it’s the iodine in regular salt that makes garlic turn blue, and that you can avoid this by using kosher salt. Haven’t closely examined my garlic to find out if it’s true.

By: Miriyummy

Miriyummy — Thu, 11 Aug 2011 13:35:23 +0000

Great post, and very tempting pictures! I love pickling and have been doing it for, um, mumble mumble years (okay, 28). My recipe is pretty much the same as yours, and I like to go heavy on the garlic, and also to make a special batch just for me with tons of chili peppers to heat up the cool crunch of the cucumber, or the string bean.

BTW, my garlic cloves always turn blue. I like the contrast with the murky green of the cuke and the sharp red of the shata pepper.