About 3 weeks-2 months depending on the type of pickle!
They have pickle juice because they are just small cucumbers but they put them in juice for a long time and it makes pickles.
We should not put a stain less steel spoon in a pickle jar because it reacts with the ACIDS in the pickles .It does not react quickly so we can use it but we should not put it in the jar for long time
I'm not sure but I know you should put them into hot pickle juice. I think it would take 1-2 weeks to pickle.
We should not put a stain less steel spoon in a pickle jar because it reacts with the ACIDS in the pickles .It does not react quickly so we can use it but we should not put it in the jar for long time
No, a pickle is a cucumber that has been soaked in vinegar for a long period of time. If you intend to make pickles, grow cucumbers.
not very long because there aren't many vitamins in a pickle, so the small intestines can't soak up more vitamins than a pickle has
Some sweet pickle recipes for canning include bread and butter pickles, sweet gherkin pickles, and sweet pickle relish. These recipes typically involve cucumbers, sugar, vinegar, and spices like mustard seeds and turmeric. The pickles are prepared, packed into jars, and processed in a water bath canner to preserve them for long-term storage.
bigger then 400 pickles put together and maybe over 1000 pickles put together around
They are all different sizes. Pickles are frequently made from cucumbers which are from nature. Nature does not make things uniform.
we use oil as a preservative in the pickle for it not to get spoilt.it can be stored for a long timethanking you,by samantha ashlyn paul
The USDA no longer recommends alum in pickles. The alum was used in the past to make pickles crisp (it did not work very well). Most pickle recipes now create crispness by soaking cucumber slices in a salt water brine, kept cold for 6-24 hours. Refer to a modern recipe for making pickles.
Pickling is done using either brine (salt), or vinegar (acid). Either salty or acid environment is unfriendly to most bacteria, hence food does not spoil.