Ping Barb Refrigerator pickle advice

In article <[email hidden]>,

Janet B. said:

I can find recipes for refrigerator pickles, that's not the problem. I want
to know if there is a specific acid, sugar, water, salt etc. ratio. I mean,
is it important since the pickles are refrigerated and not canned and only
held for a period of a month or at most two while you consume them? My
mother had a recipe for a pickle that I really liked, but I've never made it
because it was a really old recipe that was "canned" in the oven. Can I use
her measurements and seasonings to make a refrigerator pickle?
Janet

The only current "rule" I know is that if you're going to use water, you
should have an equal measure (or more) of vinegar. Capisce?
Canned in the oven, huh? I shudder.

What kind of pickle are you making? Sweet (like a fake bread and butter
pickle)? Dill? My B&Bs can easily be refrigerator-stored without
processing, but there's some prep involved (including heating the
brine/syrup). My B&Bs don't involve water beyond the residual from
soaking in ice and salt.

If they're in vinegar, they ought to keep "a long time" (technical term)
in the fridge without spoilage.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

I can find recipes for refrigerator pickles, that's not the problem. I
want
to know if there is a specific acid, sugar, water, salt etc. ratio. I
mean,
is it important since the pickles are refrigerated and not canned and
only
held for a period of a month or at most two while you consume them? My
mother had a recipe for a pickle that I really liked, but I've never made
it
because it was a really old recipe that was "canned" in the oven. Can I
use
her measurements and seasonings to make a refrigerator pickle?
Janet

The only current "rule" I know is that if you're going to use water, you
should have an equal measure (or more) of vinegar. Capisce?
Canned in the oven, huh? I shudder.

What kind of pickle are you making? Sweet (like a fake bread and butter
pickle)? Dill? My B&Bs can easily be refrigerator-stored without
processing, but there's some prep involved (including heating the
brine/syrup). My B&Bs don't involve water beyond the residual from
soaking in ice and salt.

If they're in vinegar, they ought to keep "a long time" (technical term)
in the fridge without spoilage.
--
-Barb, Mother Superior, HOSSSPoJ

Hi Barb, thanks for your reply,
Here is the recipe as written. . .

24 Hour Pickles
Wash pickles and soak in cold water overnight. Next morning cut pickles
lengthwise, put in jars with dill and a slice of onion and one teaspoon
mixed pickling spices to the quart. Then boil up 2 quarts water, 1 quart
vinegar, 3 cups sugar and 1 scant cup salt. Pour over pickles hot and seal.
Put jars in low oven for 15 minutes.

Thanks for any insight.

Janet