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Nothing can be more pleasing than a pantry shelf lined with pickles and relishes. This is the season to begin that process, to prepare for the fall and winter months, which will approach before we care to think about cooler temperatures and winter days.
If you grab a cookbook, you will find many pickle and relish recipes, some which sound a bit complex to me. All books and experts will tell you to follow the guidelines carefully and that practice will gain the best end results.
I must confess that pickle making has never been a skill that I have mastered with much satisfaction. However, I thought it would be great to contact area ladies to seek their advice and recipes.
Most will tell you immediately to select cucumbers that are specially designed for pickling. These are the varieties that will yield crunchier pickles and will keep the best.
Experts say that hollow pickles are caused by cucumbers that are not fresh and not developed to their fullest.
Shriveled pickles are the result of a strong solution of salt, sugar and/or vinegar.
Soft pickles are due to not enough salt or vinegar or the
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