joshhyzer

Not really. Everyone I know who makes good salsa is the type that just says, "You add this, and that, and some of this..." Nothing is really concrete. I'll ask around, though.

(Not gonna lie, we typically eat salsa verde at my house, so that's also why I'm not sure.)

I don't pre-salt.

Which type(s) of cucumber(s) are you using? I've done several different types and it really makes a difference. National Pickling variety is what I used this year. Not only did I get a bumper crop, but they're the right size/crispness (if picked and processed promptly) for pickling.

Other variety cukes I've used have turned out with varying results, none of which were as good as this year's batch of National Pickling cukes.

Hope that helps.

Did you pickle them eggs?

I tried several different recipes this year. All pretty standard stuff. IIRC towards end of season ended up going more with apple cider vinegar over white.

Typical brine: 2 cups vinegar, 2 cups water, 2 Tbsp pickling salt, 1 Tbsp sugar, several large heads of home-grown dill, 4 cloves garlic, 2 tsp mustard seed.

Riff on that ad nauseam. Sometimes I'd throw in a random hot pepper (like halbenero) for a bit of spice. Tried jalepenos but they added too much acidity and assy-taste-ness.

Nope. I don't even think I've eaten a pickled egg.

Tons of cukes and occasionally something like beets or whatever.

The pickles I made this summer/fall mellowed so nicely, I've really been enjoying them lately!

I got my chit.

akshun shotz soon to follow

Wish I could - we cut the cable years ago and I only get to see kids shows on Netflix now

Mario Freakin Chalmers makes all the pain fade -
https://www.youtube.com/watch?v=z3sy0oHP3LI

1/2 lb of illegal substances successfully received via standard post, thx amigo!

Wow, just wow. Bill Self needs to retire, I don't think any KU team has lost 3 straight road games in the last century...

Damn, bro, gotta give warning when you're linkin' NSFW stuff like that! :droolz: