Quote:
Originally Posted by Tim76
Every "safe" recipe I have tried have been terrible. I use family recipes that have been used for years and never heard of a problem with them. We even pickle eggs with "unsafe" recipes.
I'm not recommending that anyone do it and will not share any dangerous recipes.
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Have you tried fermenting pickles? That's much milder and still safe. Also, any vinegar can be substituted if it's 5%. Try rice vinegar, white balsamic or organic cider vinegar for milder favors.
Dresser pickles. Freezer pickles can also be quite good. Is it possible this recipe was supposed to be used with liming to keep them crisp?