Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 These are very good. I grow horseradish so I'm lucky enough to have some in the yard. My neighbor has cherry trees but has them sprayed very week so I have not tried cherry leaves. They are amazingly like canned pickles. I wanted to see how long they lasted in the fridge, but the kids felt the need to eat the experiment! Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Talking pickles makes me brag about my not pickling cuke. I got at least 2 Armenian cukes that are absolutely hugh: 23" inches long as I just measured both. I may have another few. They are really thick in width too. I will peel the skin as I remembered them being a little hard to eat, but maybe not if sliced very thin. I may bring one tonight to a catered rawluck. They are beauties. Didn't take a camera shot. Now hugh zucchini's don't get me this excited. I do have beauties of zucchini, especially the "golden" bar think called. carolg SV <shavig@...> wrote: These are very good. I grow horseradish so I'm lucky enough to have some in the yard. My neighbor has cherry trees but has them sprayed very week Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 These are dill pickles in the true sense of the word. The horseradish leaves do not impart any flavor that I could detect. I think they have something to do with making them crisp. I never drained the liquid off as I didn't make all that big a batch last year. They were eaten very quickly. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 If you don't have horseradish leaves, you could use grape leaves if you have those. The tannic acid keeps the pickles form. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@... ----- Original Message ----- From: SV health Sent: Thursday, August 17, 2006 5:00 PM Subject: Re: Boutenko Dill Pickles These are dill pickles in the true sense of the word. The horseradish leaves do not impart any flavor that I could detect. I think they have something to do with making them crisp. I never drained the liquid off as I didn't make all that big a batch last year. They were eaten very quickly. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 A lot of old pickle recipes call for lining the bottom of the jar or crock with grape leaves. So do some olive recipes. IThey are used instead of alum for pickles to keep them firm, not soggy. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@... ----- Original Message ----- From: carolG health Sent: Thursday, August 17, 2006 9:38 PM Subject: Re: Boutenko Dill Pickles Wow, now I can have the best of both worlds: one neighbor has grape leaves, the other horseradish. I don't have any excuses. Gayla I never knew that grape leaves work for the pickles too. Did you mean they keep the pickles firm? Got a separate recipe for dolmas you can post as I have lots of grape leaves I can borrow besides the grapes the neighbor is growing. Maybe he thinks the rabbits need this to eat and try to discourage me from "borrowing" his leaves. He goes to bed very early and I can be out in the dark with my dog, my scissors and a container. He wouldn't miss one as there are tons. I thought I planted tiny cukes, but haven't seen one come forth yet. Maybe they will surprise me soon. Hugs, carolg Gayla <aeranch@...> wrote: If you don't have horseradish leaves, you could use grape leaves if you have those. The tannic acid keeps the pickles form. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@... ----- Original Message ----- From: SV health Sent: Thursday, August 17, 2006 5:00 PM Subject: Re: Boutenko Dill Pickles These are dill pickles in the true sense of the word. The horseradish leaves do not impart any flavor that I could detect. I think they have something to do with making them crisp. I never drained the liquid off as I didn't make all that big a batch last year. They were eaten very quickly. Shari Quote Link to comment Share on other sites More sharing options...
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