tag:blogger.com,1999:blog-3848899104006470330.post2908973314740671623..comments2024-02-20T03:32:09.579-05:00Comments on Stuff by Cher: Sea Hag Hopped Up Pickles (Spicy IPA Pickles)Bräuistahttp://www.blogger.com/profile/03734615284171327354noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3848899104006470330.post-5470824187750852052014-01-18T18:37:23.778-05:002014-01-18T18:37:23.778-05:00It's not really both ends of the pickle you ne...It's not really both ends of the pickle you need to cut-off, but the blossom end (opposite of the stem) because it contains enzymes that turn your cukes mushy faster. <br />You only need to remove about 1/16th of an inch, I usually end-up going about 1/4" because I don't have mad slicing skills. <br />Thanks Cher for a great recipe, I never would have though of using beer in a brine.<br /> I can't wait to try this one out this summer!Steve Geenoreply@blogger.comtag:blogger.com,1999:blog-3848899104006470330.post-21911440214249999002012-08-23T09:49:30.127-04:002012-08-23T09:49:30.127-04:00I gotta check it out and a bit more and get on it ...I gotta check it out and a bit more and get on it with some green tomatoes and cucumbers. The recipe sounds great.Glenn Bhttps://www.blogger.com/profile/16677859688487279914noreply@blogger.comtag:blogger.com,1999:blog-3848899104006470330.post-5798078254400470622012-08-21T11:24:49.747-04:002012-08-21T11:24:49.747-04:00These are refrigerator pickles . . . so they must ...These are refrigerator pickles . . . so they must stay cold. But canning pickles is pretty much just as easy with only a bit more time for the canning process.Bräuistahttps://www.blogger.com/profile/03734615284171327354noreply@blogger.comtag:blogger.com,1999:blog-3848899104006470330.post-23980589821482915392012-08-21T09:28:52.258-04:002012-08-21T09:28:52.258-04:00That's it. Is that really all there is to maki...That's it. Is that really all there is to making pickles? I always thought you had to can/jar them by first heating in a pressure cookers or something like that, then seal the jars in some sort of vacuum sealer and then wait months for the pickles to be just right. Wow, I am amazed. So amazed, I may have to try that because I can think up a gazillion recipes for potentially great tasting (and probably some terrible tasting) pickles. Of course, if I do it, there will be no cutting off the end of the pickles for me. That would be almost sacrilegious, I think the best pickles always are whole.<br /><br />I may try it with green tomatoes too.<br /><br />Thanks for the recipe.<br /><br />All the best,<br />Glenn BGlenn Bhttps://www.blogger.com/profile/16677859688487279914noreply@blogger.com