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Post  jrfrommd on 7/9/2014, 2:31 pm

I have this quick kit for pickling

http://recipes.mrswages.com/recipedetail.aspx?id=1456


I also saw this which requires you to 24 hr brine in a salt/water/ice solution ahead of time...


is the brining needed ahead of time when using this type of kit?....and...

do I need a special salt..IE ....or is kosher or iodized  fine....

any help is appreciated...thanks in advance
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Post  jrfrommd on 7/9/2014, 2:44 pm

@jrfrommd wrote:I have this quick kit for pickling

http://recipes.mrswages.com/recipedetail.aspx?id=1456


I also saw this which requires you to 24 hr brine in a salt/water/ice solution ahead of time...


is the brining needed ahead of time when using this type of kit?....and...

do I need a special salt..IE ....or is kosher or iodized  fine....

any help is appreciated...thanks in advance
never mind found an answer...either use straight quick kit...or.... use CANNING or PICKLING salt
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Post  camprn on 7/9/2014, 3:27 pm

Correct, canning or kosher salt is what you want to use in canning. Do not use table salt. If you have a kit, follow their directions. Don't forget to post pics. Wink

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Post  Nonna.PapaVino on 7/9/2014, 5:30 pm

Main reason for using only canning salt in pickles, etc., is that table salt has an anti-caking compound in it to keep it free flowing in humidity.  Note the cute label for Morton's salt, the little girl with an umbrella and the words: "When it rains, it pours."  I seem to remember the anti-caking compound is corn starch, and it can make your pickle brine appear cloudy.  Also, you don't want iodine in your pickles, either.  Get your iodine from fish, not pickles.  Nonna
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Post  jrfrommd on 7/9/2014, 8:35 pm

Well here is the "Bread & Butter Mrs. Wages Pickles" maiden voyage.....I know this is probably not "Canning Purist" certified...but I wanted to start small & easy

Pickling Cucumbers Bread_10


this wide view photo is strictly to show off part of my recently remodeled 100% by me new kitchen Very Happy 


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Post  sanderson on 7/9/2014, 8:44 pm

JR, Your remodel is plain ole gorgeous!  okay 
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Post  jrfrommd on 7/9/2014, 8:50 pm

ha! my wife was a little perturbed that I wanted to sleep on our granite for a week or so rock on
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Post  sanderson on 7/9/2014, 9:25 pm

lol!  I don't blame you!
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Post  walshevak on 7/10/2014, 4:24 pm

I also used the Mrs. Wages mixes and my kosher dill zukes were outstanding.  My kids normally do not like sweet pickles, but the Zesty Bread and Butter mix has a request for more this year.  Regular Bread and Butter made some good pickles too.  Recently saw a mix for spiced peaches that I want to try as well.

And the granite is beautiful.

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Post  Marc Iverson on 7/10/2014, 5:37 pm

Yeah, the counter looks very nice. Good job! I especially like the way the backsplash (I think that's what they call it?) continues up the wall.
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Post  Judy McConnell on 7/10/2014, 8:26 pm

Lovely kitchen work - both the granite and the pickles!!
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Post  jrfrommd on 7/11/2014, 6:56 pm

@Marc Iverson wrote:Yeah, the counter looks very nice.  Good job!  I especially like the way the backsplash (I think that's what they call it?) continues up the wall.
yep that's a "full backsplash"....most times you get a 4" piece only....the full was non-negotiable with the wife(waaaay more $ Sad )....we also did a "bumpout" behind the stove & sink which you can see just a bit..... it was a 20yr in the wings project so we went ALL IN!
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Post  Marc Iverson on 7/11/2014, 7:10 pm

It looks absolutely wonderful. Much more visually appealing than what one usually sees.
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Post  Scorpio Rising on 2/9/2019, 8:02 pm

So, Chicago or Boston or National pickling cukes?  I grow 2 types of cukes, but would like a pickinling type.

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Post  sanderson on 2/10/2019, 4:06 am

The Chicago cucumber has thin skins. Has anyone tried this variety for pickling?

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Post  Dan in Ct on 2/10/2019, 9:04 am

I like Early Russian but once again Baker Creek has discontinued a tried and true heirloom. Double check inventory and then find another seed source if out. Early Russian has been around a long time, nice flavor and a thin skin which pickling cukes usually have with no bitter taste so it can be eaten fresh. I may try this Chicago Pickling Cucumber, it sounds like a very close relative of The Early Russian and give Jerre a break on this one. I like growing Lemon Cucumbers for their mild taste and their appearance. I did grow West Indies Gherkin one year, took forever and was quite bitter but I like it. Sadly I was the only one who did, looks more like the outer husk of a chestnut than a cucumber relative.
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Post  Scorpio Rising on 2/10/2019, 9:14 am

@Dan in Ct wrote:I like Early Russian but once again Baker Creek has discontinued a tried and true heirloom. Double check inventory and then find another seed source if out. Early Russian has been around a long time, nice flavor and a thin skin which pickling cukes usually have with no bitter taste so it can be eaten fresh. I may try this Chicago Pickling Cucumber, it sounds like a very close relative of The Early Russian and give Jerre a break on this one. I like growing Lemon Cucumbers for their mild taste and their appearance. I did grow West Indies Gherkin one year, took forever and was quite bitter but I like it. Sadly I was the only one who did, looks more like the outer husk of a chestnut than a cucumber relative.

Thanks, Dan.  I have grown Beit Alpha for eating—wonderfullly sweet, spineless, thin skinned, just amazing.  Last 2 years I grew Summer Dance, longer to mature, Indian variety.  Not as prolific as the Beit Alpha, but great taste.  I think I am leaning towards the Chicago Pickler.  It matures early and reviews are favorable for eating and pickling!
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Post  Scorpio Rising on 8/13/2019, 9:20 pm

OK, fast forward!  I am growing Mincher (super not prolific but tasty for eating), Chicago and National Pickling which I cannot tell apart.  They are prolific to the point of driving me crazy, also very tasty to eat fresh!  I have canned 3 quarts of dills, 3 quarts of sweets, and 6 pints of bread and butters to date.  Also, pickled zucchini in a gorgeous mustard sweet/sour mix that I can’t wait to taste!  

It really gets easier with some experience...just do it.  You will never regret it!  

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