Thread: Ping koko

"Cheri" wrote:
>
>I made the fermented pickles from the recipe you posted, followed your
>recipe exactly and left them for 4 days too. They were great, much better
>than the store bought version and very easy too. Thanks.

Which store bought version? Odds of finding a similar commercially
prepared version is slim to none. I've been preparing fermented
pickles all my life, since maybe four years old. The only important
element is the ratio of salt to water, otherwise there are infinite
versions. Four days is not nearly long enough for fermentation to
occur. Heating cukes totally negates that they are fresh/crisp. By
pouring in boiling brine they're are not fermented pickles... those
are fercocktah pickles.

Brooklyn1 wrote:
>
> "Cheri" wrote:
> >
> >I made the fermented pickles from the recipe you posted, followed your
> >recipe exactly and left them for 4 days too. They were great, much better
> >than the store bought version and very easy too. Thanks.
>
> Which store bought version? Odds of finding a similar commercially
> prepared version is slim to none. I've been preparing fermented
> pickles all my life, since maybe four years old.

Tell us more.

G.

On Thu, 23 Aug 2012 22:25:55 -0700, "Cheri" <[email protected]>
wrote:

>
>I made the fermented pickles from the recipe you posted, followed your
>recipe exactly and left them for 4 days too. They were great, much better
>than the store bought version and very easy too. Thanks.
>
>
>Cheri
>
Thank you Cheri, I'm so happy you like them, and that you took the
time to let me know. Did you use Kirby cucumbers too? I love that
they are so crispy and crunchy.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

<[email protected]> wrote in message
news:[email protected]..
> On Thu, 23 Aug 2012 22:25:55 -0700, "Cheri" <[email protected]>
> wrote:
>
>>
>>I made the fermented pickles from the recipe you posted, followed your
>>recipe exactly and left them for 4 days too. They were great, much better
>>than the store bought version and very easy too. Thanks.
>>
>>
>>Cheri
>>
> Thank you Cheri, I'm so happy you like them, and that you took the
> time to let me know. Did you use Kirby cucumbers too? I love that
> they are so crispy and crunchy.
>
> koko

I'm not really sure if they were Kirby cucumbers. I picked out some really
nice looking cukes that were labeled pickle cucumbers. My dh was a little
skeptical about eating them, but when he tasted them, he said..."these are
really good." They were crispy and crunchy and just the right amount of
saltiness with no lemon face when eating them. I'm having people over
tomorrow and going to serve some sliced with sandwiches. I'm happy with your
recipe and also the ease of them, since I've never made any kind of pickle
before.

Cheri

On Fri, 24 Aug 2012 17:03:37 -0700, "Cheri" <[email protected]>
wrote:

><[email protected]> wrote in message
>news:[email protected]. .
>> On Thu, 23 Aug 2012 22:25:55 -0700, "Cheri" <[email protected]>
>> wrote:
>>
>>>
>>>I made the fermented pickles from the recipe you posted, followed your
>>>recipe exactly and left them for 4 days too. They were great, much better
>>>than the store bought version and very easy too. Thanks.
>>>
>>>
>>>Cheri
>>>
>> Thank you Cheri, I'm so happy you like them, and that you took the
>> time to let me know. Did you use Kirby cucumbers too? I love that
>> they are so crispy and crunchy.
>>
>> koko
>
>I'm not really sure if they were Kirby cucumbers. I picked out some really
>nice looking cukes that were labeled pickle cucumbers. My dh was a little
>skeptical about eating them, but when he tasted them, he said..."these are
>really good." They were crispy and crunchy and just the right amount of
>saltiness with no lemon face when eating them. I'm having people over
>tomorrow and going to serve some sliced with sandwiches. I'm happy with your
>recipe and also the ease of them, since I've never made any kind of pickle
>before.
>
>Cheri

Great! I'm glad dh was happy with them too.
I'm anxious to make more. Lucky me I get the cucumbers from a little
farm down the road. Hopefully I'll get more tomorrow.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com