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Wed, Sep 11, 13 at 10:46
| And they are delicious!! I used the NCHFP recipe and would recommend it to anyone wanting to try fermenting cucumbers. I want to take them to an event this weekend, and the brine has become rather unappealing to me. I looked back at an old post and Carol (Readinglady) recommended repacking in a brine of 1/2c Salt, 1Q Vinegar and 1G Water, boiled and cooled. This was for canning them, but I need them to display well, and have a clean, crisp texture as well as good flavor when removed from the crock. Is this an acceptable procedure, or is there a better one? They will all be gone at the end of the day, so I'm not worried about "preserving" them. TYIA. Steve
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Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Sep 11, 13 at 12:55
| That brine is from a Wisconsin Extension bulletin and should be perfectly fine for your purposes. Enjoy your event! Carol |
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| Thanks Carol! I appreciate all you do here. Steve |
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