Comments for All Things Health

Comment on New Look by Kim

Kim — Sat, 07 Nov 2009 12:40:51 +0000

I like the new look! :-0

Comment on New Look by Shannon

Shannon — Wed, 04 Nov 2009 14:53:30 +0000

Tammy,

Not exactly, but I know my way around a computer pretty well. I figured I would just put a collage together that is the proper dimensions. I just need the right photos.

Comment on New Look by Tammy

Tammy — Wed, 04 Nov 2009 04:24:35 +0000

Do you know how to do the banner pictures? I’m working with Picasa, learning the ins and outs. I made the banner collage on my blog.

Comment on Homemade Pickles by Shannon

Shannon — Fri, 30 Oct 2009 12:01:38 +0000

I have not ever made spicy pickles, but you could probably add some red pepper flakes or some fresh jalapeno and have success.

Comment on Homemade Pickles by Pickle Dude

Pickle Dude — Fri, 30 Oct 2009 05:10:52 +0000

I have the pickles in the fridge now. They taste fine, but I think I used to much spices. How do I make the pickles hot?

Comment on Homemade Pickles by Shannon

Shannon — Wed, 28 Oct 2009 01:59:24 +0000

Yes, good to note, the bigger the pickle, the longer the ferment.

Comment on Homemade Pickles by Pickle Dude

Pickle Dude — Wed, 28 Oct 2009 01:39:57 +0000

Also, I have mine cut just like your example. I thought you might need to know that as fermenting the whole pickle may take even longer.

Comment on Homemade Pickles by Shannon

Shannon — Tue, 27 Oct 2009 12:07:32 +0000

When my pickles were overly salty I put them in the fridge for a few weeks to ferment slower and they lose the saltiness. But you could leave them out if you want. Sandor Katz in Wild Fermentation says to leave them out until they taste right and he says that could take a while (I’ll have to look up how long he says).

Comment on Homemade Pickles by Pickle Dude

Pickle Dude — Tue, 27 Oct 2009 03:48:22 +0000

The pickles have been in the brine for 11 days now. They are less salty, but still very salty. Should I put them in new water and put them in the fridge now? Or should I ferment them longer? Also, if I ferment them longer, will the salt disappear enough for mold to grow?

Comment on Homemade Pickles by Shannon

Shannon — Wed, 21 Oct 2009 13:35:41 +0000

I just use room temp water and stir until the salt dissolves. When I use Celtic salt, it doesn’t seem to dissolve all the way, but I still use it.

It sounds like your pickles are behaving normally. There are usually bubble in ferments. The brine level will sometimes rise and yes, spill over like you mentioned. I’ve had seeds float and never had a problem, it’s when the pickles rise above the brine where problems come in.

Sediment is also normal. I don’t stir. I just let them sit and do their thing. Bubbie’s pickles say to shake before serving.

I probably use about 1/2 tsp dill seeds and 1/2 tsp mustard seeds in each quart jar. But I don’t measure so it depends from time to time.

Hope this helps!