[Magdalen] Spicy pickles (again, but simpler :-)=

[Jay Weigel]

Thanks, Mike, I will try this! My other pickles went mushy >:-p  We don't
see Nathan's around here, but Claussen's would probably work. Sounds like a
good one!


On Sun, May 29, 2016 at 8:08 AM, Jon Egger <revegger at gmail.com> wrote:

> This recipe sounds like you're making kimchi pickles. YUMM!!!
>
>
>
> On Sat, May 28, 2016 at 7:40 PM, M J _Mike_ Logsdon <mjl at ix.netcom.com>
> wrote:
>
> > Hoot out to Jay!  Try this 'un! I say, with my best typed Andy Griffith
> > voice.
> >
> > Buy a jar of Nathan's Famous New York Kosher Spears, pour out as much
> > liquid as you want to replace with whatever it is you want to replace it
> > with, and then do said replacement.  I used several spoonfuls of Huy Fong
> > Chili Garlic Sauce (the Sriracha people), added any water needed to take
> up
> > any remaining empty space, tightened the lid, gently shook it up, put it
> in
> > the fridge, and every now and then turn upsidedown, then next day
> > rightsideup, ad infiniwhenever.  I can't say when I did a couple jars
> this
> > way, but I can say it was a considerable while ago.  And hoo-dawg do
> they,
> > whenever I try one on occasion, get better each time.
> >
> > You, Jay, might want to use Korean chili powder instead, and maybe
> replace
> > all of the liquid with plain water, but however you do it, I think you'd
> > like it.  And yes, it's different than the other pickle project, due to
> the
> > vinegar.  But good?  Um-mmm!
> >
>
>
>
> --
> If no one has told you that they love you today,
> let me be the first.
> brud
>