Comments on: dan koshansky’s refrigerator pickles

By: Margaret

Margaret — Tue, 27 Oct 2009 12:28:18 +0000

Welcome, Judy. Glad you liked the recipe; yes, Dan always said “lots” of garlic, and he meant it. And thank you also for the link…fascinating. Hope to see you soon again here.

By: judy schmitt

judy schmitt — Tue, 27 Oct 2009 11:45:19 +0000

I just love the refrigerator pickles——-so easy and so good. Next time I will add more garlic! Thanks for the recipe. In my town we have the best spice shop—if you need pickling spices or anything spice related. The name is Atlantic Spice Co. They are a wholesale shop with a retail outlet. Look up http://www.atlanticspice.com – you will love it!!

By: Margaret

Margaret — Sun, 18 Oct 2009 01:45:03 +0000

Welcome, Bocaboy. The great thing about Dan’s pickles is that you can eat them half sour, or very sour (depending on the time they age) and can adjust the garlic and other spices really easily with each batch until you find your signature style and flavor. I will look forward to hearing a full report. See you again soon, I hope.

By: Bocaboy

Bocaboy — Sat, 17 Oct 2009 17:54:33 +0000

I love sour garlic pickles and I am excited about finding this recipe! The kosher pickle manufacturers, like Ba Tampte and Schoors, have stopped making sour garlic pickles. Can you imagine!! Anyway, I’ve been buying some inferior pickles from a local kosher market, but nothing to match the “real thing” when I lived in NYC.

I just did my first batch from Dan’s recipe and I can’t wait to see how they come out!! Thanks so much for sharing.

By: Margaret

Margaret — Sat, 12 Sep 2009 00:39:18 +0000

Welcome, Dorothyann. Thank you for the kind words. Tricky question since I cannot see it, and many kinds of cherries have peeling bark (often said to be one of their attractive attributes, sometimes revealing glossier “skin” beneath). But you sound concerned and it doesn’t sound like you think it looks pretty.

Do you know what variety of cherry (or at least whether it’s a flowering ornamental type or one for fruit particularly? pink or white blossoms, and are they puffy doubles or single?). Tell me more about the “bloting fromt he ground” part.