Wednesday, March 2, 2011
A Question for You Canners.
In my efforts to eat out of my pantry/freezer, I delved into a jar of hamburger dill pickles that I made this past summer. The smells of dill and garlic were wonderful, they looked perfect, they were....completely soggy. I have made other types of pickles and they survived the canning process just fine. What do you think happened with these? Were they cut too thin? Processed too long? They taste just fine, but there is nothing more depressing than a soggy slice of pickle. How fortuitous that I found this recipe in my email box: Polish Dill Pickle Soup! Hmmm. I have about 12 pints of hamburger dill pickles. How many bowls of Polish Dill Pickle Soup can I eat?