I made use of like 2 cups of water, 1/3 cup of vinegar. 2 spoons of sugar. 2spoons of salt. pinch of black peppers and 3 chopped up cloves of garlic

I'm really confused and it's kind of funny but my tongue turned green after eating dollar tree kosher pickles!! Haven't seen ANYTHING on this so I must ask, I literally brush my teeth every morning every night so I know it's not bacteria, is it fermentation orrr?

As a die hard pickleballer, I receive several weekly newsletter style emails from various organizations. Most consist of several different parts of instruction and/or tour updates. There was a recent one (within last month) that included an instructional video of a male drilling two handed backhand drives using a ball feeding machine. I particularly liked his form because his movement was very controlled with a short reach back and follow through but still lots of pop.

I was hoping someone would have received and remember this exact video. I have searched YouTube and a few newsletter archives cannot find it. Please do not recommend another favorite two handed backhand video, as I have seen many and not what this request is about. A link would be very appreciated. Thanks.

No longer make Hamburger Dill Pickle Chips?

https://youtube.com/watch?v=7rO_yBK7Rsg&si=J3So2uuh0sgb5pAV

Homemade pickles are a delicious and easy-to-make snack or condiment. They can be made with a variety of vegetables, but one of the most popular choices is cucumbers. Here are in-depth instructions on how to make homemade dill pickles:

Ingredients:

• 2-3 pounds of pickling cucumbers (about 4-5 inches in length)
• 2 1/2 cups of water
• 2 1/2 cups of white vinegar (5% acidity)
• 2 tablespoons of pickling or canning salt (non-iodized)
• 4-6 cloves of garlic, peeled and sliced
• 4-6 sprigs of fresh dill (or 4-6 teaspoons of dill seeds)
• 1-2 teaspoons of black peppercorns (optional)
• 1-2 teaspoons of red pepper flakes (optional, for spicy pickles)

Equipment:

• A large pot for sterilizing jars
• Canning jars with lids and bands (typically quart or pint-sized)
• Jar lifter or tongs for handling hot jars
• A canning funnel (optional)
• A large pot for brine and pickling
• A ladle
• A clean kitchen towel
• A canning rack or a kitchen towel to prevent jars from touching the bottom of the pot

Instructions:

1. Prepare Your Cucumbers: Wash and scrub the cucumbers thoroughly. Trim off the blossom end (the end opposite the stem) because it contains enzymes that can make the pickles soft. You can slice the cucumbers into spears, chips, or leave them whole, depending on your preference.
2. Sterilize Jars: Wash your canning jars, lids, and bands in hot, soapy water. Rinse them well and place them in a large pot. Fill the pot with water, covering the jars completely. Bring the water to a boil and let the jars simmer for 10 minutes. Turn off the heat but keep the jars in hot water until you're ready to fill them.
3. Prepare Brine: In a separate pot, combine water, vinegar, and pickling salt. Heat the mixture until it's almost boiling, and the salt has dissolved. Remove it from the heat and set it aside.
4. Fill Jars: Remove the hot jars from the water bath using a jar lifter or tongs. Place a garlic clove, a sprig of dill (or dill seeds), and any optional spices in the bottom of each jar. Pack the jars tightly with cucumbers, leaving about 1/2 inch of space at the top. Make sure the cucumbers are below the rim of the jar.
5. Pour Hot Brine: Using a canning funnel if you have one, ladle the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jars gently to release any air bubbles and adjust the liquid level if needed.
6. Wipe Jar Rims: Use a clean, damp kitchen towel to wipe the rims of the jars. This ensures a proper seal.
7. Seal Jars: Place the sterilized lids on the jars and screw on the bands until they are fingertip tight. Don't overtighten.
8. Process Jars: Place the filled and sealed jars on a canning rack in a large pot or a deep stockpot. Add water to cover the jars by at least 1 inch. Bring the water to a boil and process the jars for about 10-15 minutes (adjust for altitude if necessary).
9. Cool and Test Seals: After processing, carefully remove the jars and place them on a clean, dry towel or a cooling rack. Let them cool at room temperature. As they cool, you may hear the lids "pop," indicating a proper seal. After they've cooled for 12-24 hours, press the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, the jar didn't seal, and you should refrigerate and consume the contents within a few weeks.
10. Store and Enjoy: Label the sealed jars with the date and store them in a cool, dark place. Homemade pickles typically improve in flavor after a few weeks, but you can start enjoying them after about a week.

Homemade pickles can be stored for up to a year or more if sealed properly and kept in the right conditions. Enjoy them on sandwiches, as a side dish, or as a crunchy snack.

My class has a countdown because of me.

https://ihavealotofideas.etsy.com/listing/1589400073

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Pickle

It exists and is incredible.

If making "fast pickles" like cucumber, carrots, onions, etc... how long can I keep the original pickling liquid (water, vinegar, sugar, spices) while I keep replenishing the vegetables as they get eaten? Hope that makes sense. Not canned but kept in the fridge.

whats a gherkin its like a pickle sort of right you guys?

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