[CH] RE: Sour Pickles

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Byron: "[CH] Kneecapped and DMSO"
• Previous message: The NorthEast ChileMan: "Re: [CH] Seed Licenses"
• Next in thread: Scott: "[CH] from yesterday's NY Times"

Madison & others-

I wouldn't recommend a recipe unless I was a huge fan of the outcome, but I can recommend a couple of good resources for pickles and pickled peppers:

1. http://anrcatalog.ucdavis.edu
The Ag & Natural Resources catalog of UC Davis offers a number of free (PDF files) or very cheap ($1 to $2 US)instructional brochures on safe methods for pickling cucumbers, peppers, olives, garlic. Look for publication 8004 - it was recently updated.

2.  "The Joy of Pickling" by Linda Ziedrich, Harvard Common Press, ISBN 1-55832-133-0
I think you will find making your pickles sour depends on what type of process you use: fermented pickles are made in salt brine; fresh (non-fermented) pickles are preserved with vinegar and can be (not always) more sour. The book has about 200 recipes total and lots of explanation in between. No affiliation to the author. 

Hope this info helps.
-Jeff

• Next message: Byron: "[CH] Kneecapped and DMSO"
• Previous message: The NorthEast ChileMan: "Re: [CH] Seed Licenses"
• Next in thread: Scott: "[CH] from yesterday's NY Times"