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Can I use burpless cucumbers for pickling?

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Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation. However, if smaller burpless cucumbers (those with small seeds) are used, they may be suitable for making fresh pack pickles. The skins on burpless cucumbers may be tough. more
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Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation. However, if smaller burpless cucumbers (those with small seeds) are used, they may be suitable for making fresh pack pickles. The skins on burpless cucumbers may be tough. • I have an old recipe that calls for adding a grape leaf to each jar of pickles. Why? Grape leaves contain a substitute that inhibits the enzymes that make pickles soft. However, if you remove the blossom ends (the source of undesirable enzymes) you don't need to add grape leaves. • Why did the garlic cloves in my pickles turn green or bluish green? This reaction may be due to iron, tin or aluminum in your cooking pot, water or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more bluish pigment and it is more evident after pickling. Immature bulbs should be cured 2 - 4 weeks at ... more
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Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce an enzyme that causes the pickles to soften during fermentation. However, if smaller burpless cucumbers (those with small seed) are used, they may be suitable for making fresh pack pickles. more
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Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation. more
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