This is super easy to do. One option is to use Lemon Cucumbers which are round and yellow and slightly citrusy. You also add some sugar (I think) and a half teaspoon or so of cloves to the basic recipe. Best pickles I’ve ever had! Only problem with warm bath canning is it doesn’t last forever. You need to consume the pickles within about six weeks of opening or they’ll go bad. If you’re interest in this option I’m sure you can find a recipe by googling lemon cucumbers.
Thanks for the reminder about this approach. Anyone can do it!
This is super easy to do. One option is to use Lemon Cucumbers which are round and yellow and slightly citrusy. You also add some sugar (I think) and a half teaspoon or so of cloves to the basic recipe. Best pickles I’ve ever had! Only problem with warm bath canning is it doesn’t last forever. You need to consume the pickles within about six weeks of opening or they’ll go bad. If you’re interest in this option I’m sure you can find a recipe by googling lemon cucumbers.
Thanks for the reminder about this approach. Anyone can do it!
Nice step by step method.
Very helpful information. I just recommended the members in our Discord Server check you out. Thanks.
Appreciate that!
I do refrigerator dill pickles. And fermented ones.