What type of pickles

What type of pickles

http://www.chacha.com/question/what-type-of-pickles

Supposedly Whole Foods dill pickles have no calories, but I can’t find anything to confirm that. All the information I see says that pickles have calories–about 5 per spear. ChaCha on!

What are the Different Types of Pickles?

http://www.wisegeek.com/what-are-the-different-types-of-pickles.htm

The food preservation technique we call pickling has been practiced in some form or another for thousands of years. Soft-skinned vegetables such as cucumbers, cabbages, beets and peppers are placed in a special brining solution containing v…

How do I know which type of vinegar is best when pickling??

http://www.homesteadharvest.com/pickling-faqs.html

White distilled vinegar is used for onions, beans, and eggs when a clear color is desired. Cider vinegar has a good aroma and flavor but can darken very light colored vegetables and fruit. Never dilute vinegar unless it is called for in the…

Related Questions Answered on Y!Answers

What type of pickles does blimpes serve?

Q: i kno its a weird question but i really like their pickles

A: i forget the actual name but they come in 4 / 1 gallon containers if you taste them by themselves they are sour but on sandwich they are good they the same as burger king and mc Donald’s pickles

what are the differences between Kosher Dill pickles and normal dill pickles?

Q: Is it ingredients? Ways of preparing the pickle? Type of cucumber? Give me the low down on pickles. Thanks.

A: kosher food is food that has been blessed by a rabbi and the ingredients used in the process of making it has also been blessed

Anyone know what the cloudy substance is that’s occurred from my attempt at making some pickles?

Q: I took a stab at making my own Jewish dill (deli type) pickles. Unfortunately I didn’t have any fresh dill to use so I used dill seeds, dill weed, salt, garlic and some coriander seeds. Another fact is that I didn’t fill the jar completely to the top and leave it sealed. I have opened it each day because in my turning the jar upside down to mix the ingredients I had a little leakage each time. The concern I have is about the cloudy substance that’s developing after a few days now. It has a “cotton-like” appearance and is obviously an organic formation of some kind.The question(s) are: 1. Is this a normal part of a fermentation process?2. What is it?3. Or is the brine going bad?..(spoiling?(made the “pickles” non-consumable?).4. If so, what did I do wrong?I also used iodized salt which I have since learned was a mistake. I don’t know if that has any effect on causing these cloudy, cotton-like clusters which are forming in the brine.

A: I don’t believe you did anything wrong, perhaps the salt and garlic just didn’t dissolve, therefore making a cloudy substance after a few days, I think it’s just setteling. I don’t think they have gone bad. Good luck!Oh, the iodized salt is probably what made this happen, but since it’s in vinegar, I thinks it’s still okay, it might just taste a little funky.