ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Fermented pickles (re: Canning Clausen-Type Pickles)

Misc.
Yes, you process the pickles in the brine. Filter the brine to remove all the debris. Pack sterilized quart jars with pickles. Pour brine into the jar. Remove air bubbles. Add additional brine to bring the headspace to 1/2-inch. Wipe rims and threads clean, seal, and process in a simmering hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.

Hope this information helps you out.

MsgID: 203622
Shared by: Rochelle, CA
In reply to: ISO: Canning Clausen-Type Pickles
Board: Canning and Preserving at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Curried Coconut Scallops (blender or food processor)
  • CURRIED COCONUT SCALLOPS 1/2 cup coarsely chopped scallions 3 tablespoons chopped, peeled fresh ginger (about a 1-inch chunk) 1 garlic clove 1 jalapeno chile, stemmed 2 teaspoons curry powder 3/4 teaspoon salt 1/2 cup...
  • Microwave Corned Beef and Cabbage
  • MICROWAVE CORNED BEEF AND CABBAGE 1 (2 1/2 to 3 lb) corned beef brisket with seasonings 1 1/2 cups water 1 garlic clove 4 whole black peppercorns 1 bay leaf 1/4 teaspoon mustard seed 2 medium onions, quartered 3 carro...
  • Cream Cheese-Jam Biscuits
  • CREAM CHEESE-JAM BISCUITS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, softened 1 (3-ounce) package cream cheese, softened Various fruit jams (for fillings...
  • Spice Broiled Salmon with Raspberry Jalapeno Salsa
  • SPICE BROILED SALMON "This salmon is excellent made on the grill or under a broiler. Serve with lime wedges or with the Raspberry-Jalapeño Salsa." 3 tablespoons paprika 3 tablespoons ground ginger 1 tablespoon ground...
ADVERTISEMENT
  • Fudgy Cappuccino Brownies
  • FUDGY CAPPUCCINO BROWNIES 3/4 cup unsalted butter 4 squares (1 oz each) unsweetened chocolate, chopped 1 3/4 cups sugar 1 tbsp instant espresso powder 1 1/2 tsp vanilla extract 1 cup flour 1 tsp ground cinnamon 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Fermented pickles (re: Canning Clausen-Type Pickles)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!