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Soft or Slippery Pickle—These generally result from microbial action which causes spoilage. Once a pickle becomes soft it can not be made firm. Microbial activity may be caused by: 1. Too little salt or acid, 2 Cucumbers not covered with brine during fermentation, 3. Scum scattered throughout the brine during fermentation period, 4. Insufficient heat treatment S. A seal that is not airtight 6. Moldy garlic or spices.
Blossoms, if not entirely removed from the cucumbers before fermentation, may contain fungi or yeasts responsible for enzymatic softening of pickles.
Dark Pickles—Darkness in pickles may be caused by: 1. Use of ground spices, 2. Too much spice, 3. Iodized salt, 4. Overcooking, S. Minerals in Water, especially iron, 6. Use of iron utensils.
At a recent Garden Gub Meeting Mary Schumaker of Flint Hill, shared this recipe for Stuffed Eggplant along with other interesting ideas for your summer produce.
Stuffed Eggplant Recipe by: Mary Schumaker
Slice eggplant lengthwise. Scoop out and chop the center part. Saute’ V* lb. ground beef. Season with salt and pepper and 4 tablespoons chopped fresh parsley. Add V* cup Parmesan or Romano cheese, 2 eggs and 2 chopped tomatoes. Mix well and stuff. Top with Mozzerella cheese. Bake in greased pan at 350 degrees for 1 to l'/j hours.
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