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Crisp pickled peppers?

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Southern Gardener, Jul 8, 2012.

  1. Aug 21, 2012
    hoodat

    hoodat Garden Addicted

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    My mother kept large stoneware crocks in the cellar for making pickles. She made what she called eight day, ten day and twelve day pickles and I remember she had to do something or other to them every day or so till they were done, then she water bath canned them in mason jars. but other than changing the brine I'm not sure what it was she did. She wrote it all out but unfortunately when she had to go into a care facility all that sort of thing got left behind and lost. I still remember the sweet/sour and spicy taste of them. Some were on the table for almost every meal.
     

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