Comments on: In a Pickle

By: shayma

shayma — Wed, 10 Mar 2010 19:59:17 +0000

i was introduced to your blog through Amanda, i first read her posts, now i am reading yours. i am enjoying it a lot. i love pickles and really enjoyed reading your posts. one of my fave chefs in the world. Rowley Leigh has a most excellent recipe for picked cherries with a wedge of lancashire cheddar cheese. he serves in at cafe l’anglais where he is chef. i asked the owner which wine Rowley suggests- he answered Amarone! so we know it has to be excellent. here is the link to the Financial Times article/recipe. hope you enjoy it, shayma
http://www.ft.com/cms/s/2/62f40046-7260-11de-ba94-00144feabdc0.html

By: Ernest Miller

Ernest Miller — Wed, 10 Mar 2010 00:36:56 +0000

Actually, the 5% acidity rule is only for pickles that will be canned to be shelf stable. If you are making refrigerator pickles, then you don’t really have to follow that rule. For example, there are many rice wine vinegar pickles (4.3% acid) that are perfectly fine in the refrigerator, but not for canning.

By: Marisa

Marisa — Tue, 09 Mar 2010 23:13:02 +0000

I’m delighted that you stumbled across my blog and that it was helpful for you! Your pickled pears sound absolutely delicious! Feel free to get in touch if you have any canning questions in the future.