Comments on: dan koshansky’s refrigerator pickles http://awaytogarden.com/dan-koshanskys-refrigerator-pickles Organic gardening inspiration from Margaret Roach Sat, 11 Feb 2012 16:26:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: donna http://awaytogarden.com/dan-koshanskys-refrigerator-pickles/comment-page-2#comment-126908 donna Fri, 14 Oct 2011 13:55:28 +0000 http://awaytogarden.com/?p=669#comment-126908 i have tried a few recipes, and this one was the favorite. my friends now bring me the raw materials, i.e. picklers, until i said "enough!" a new cottage industry, i am afraid. i used my own fresh garlic. this also works well for green tomatoes. i have tried a few recipes, and this one was the favorite. my friends now bring me the raw materials, i.e. picklers, until i said “enough!” a new cottage industry, i am afraid. i used my own fresh garlic.

this also works well for green tomatoes.

]]> By: Margaret http://awaytogarden.com/dan-koshanskys-refrigerator-pickles/comment-page-2#comment-125379 Margaret Wed, 12 Oct 2011 13:11:19 +0000 http://awaytogarden.com/?p=669#comment-125379 Hi, Mike. Sorry your comment and question got lost in spam temporarily and I have delayed in replying as a result. No worry about using fresh garlic -- highly recommended by all resources (books, etc.). As far as when they start tasting like pickles, it depends on so many factors: how big the cukes were, how thick the skins are, whether you picked then whole (spears "pickle" faster, but get soggy sooner so don't last as long in the fridge, the temperature in the room where you left them out after assembling the pickles in jars, BEFORE you put them in the fridge...sounds like maybe they didn't get a fast start because they weren't out long enough before refrigerating? Hi, Mike. Sorry your comment and question got lost in spam temporarily and I have delayed in replying as a result. No worry about using fresh garlic — highly recommended by all resources (books, etc.). As far as when they start tasting like pickles, it depends on so many factors: how big the cukes were, how thick the skins are, whether you picked then whole (spears “pickle” faster, but get soggy sooner so don’t last as long in the fridge, the temperature in the room where you left them out after assembling the pickles in jars, BEFORE you put them in the fridge…sounds like maybe they didn’t get a fast start because they weren’t out long enough before refrigerating?

]]> By: Margaret http://awaytogarden.com/dan-koshanskys-refrigerator-pickles/comment-page-2#comment-118291 Margaret Tue, 04 Oct 2011 17:37:28 +0000 http://awaytogarden.com/?p=669#comment-118291 Hi, Barbara. Theoretically you can pickle them, yes, except supermarket ones are often waxed (for freshness), so that wouldn't be good, and the best pickles of any kind (or canned food in general) comes from fruits that have come right off the vine pretty recently. So I'd skip it, really, and wait for a fresh harvest that's in season locally for you -- whether from the farm market or green grocer who sells local or homegrown from the garden. Hi, Barbara. Theoretically you can pickle them, yes, except supermarket ones are often waxed (for freshness), so that wouldn’t be good, and the best pickles of any kind (or canned food in general) comes from fruits that have come right off the vine pretty recently. So I’d skip it, really, and wait for a fresh harvest that’s in season locally for you — whether from the farm market or green grocer who sells local or homegrown from the garden.

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