Pickles

no pickel juice IS NOT flamabul jon no pickel juice IS NOT flamabul jon

80,000 pickles of course!! its in the question!!!

Acetic acid is the chemical that gives vinegar its characteristic smell and taste. "Glacial" means water-free (no H2O). Glacial acetic acid is simply "pure" acetic acid. It is very strong and will burn the skin. Normal vinegar is mostly water with about 5% acetic acid.

Glacial acetic acid should be a safe additive in food as long as the final concentration is less than 25%.

You don't soak pickles in brine, you soak cucumbers in brine and you do it to turn the cucumbers into pickles.

The same way that you say it.

Vlasic pickles started as a family-owned business in Detroit, MI. The Vlasic brand is now owned by Pinnacle Foods, Inc. whose offices are headquartered in Parsippany, NJ.

Ok....1st why would you want to know and 2nd pickles don't fly or talk or anyother human abilties

Not really. You'd be breaking the hermetic seal which would allow spoilage. Seasoning needs to be done before packaging and sealing.

Many people save the pickle juice after the pickles are gone. I use it to flavor potato salad, deviled eggs, tuna salad...use your imagination. It adds a delicious flavor to many dishes. I store the pickle juice in the fridge for months and have never had it to go bad.

the male dog was Spike but later on FiFi moved in

It keeps the vegetables firm (from becoming soggy). It is often used in canned vegetables for this purpose

It is unknown why sandwiches are served with pickles. Some say that they are a good combination. Others say that they are clueless. It's just a matter of opinion.

Dear Reader: Were you planning to drink it or inject it. The initiation of labor is brought about by hormonal secretions from the baby him or herself. The same sort of process is used for induced labor, usually in the form of injection. Birthing is a natural process which is easiest in the most friendly and comfortable of settings. The ideal setting for birth is the same one where you would be comfortable making love. If you have a craving for or think prune juice would help, go ahead it won't hurt. Dwight

Fermentation causes the pickle to ferment and that is done by individual yeast cells...those yeast cells die and float to the bottom and create a yeast sediment...it is harmless and can be consumed....hefeweizen beer is drank with the yeast in the beer giving it a cloudy look to the liquid

After the jar has been open it is a good idea to refrigerate them. To be on the safe side. This also keeps them fresh and crunchy.

Cheese is obviouisly not made of pickles. If it were it would taste sour. Cheese is actually made of milk and bacterial culture. Stilton cheese perhaps would be made with milk and a special kind of mold. They flip the cheese regularly to bring out the best flavour.

Yes, they are a non-fermented pickle.

nothing. fried pickles are gross

Dill pickles are the best invention ever made! If you haven't tried one you should!

Gherkin

1. small cucumber

a small cucumber. Use: pickling

2. prickly fruit

a prickly hard-skinned fruit from a climbing plant Use: pickling

3. the other answers are completely wrong a gherkin is actually not spelt like that in fact it is spelt like gurkin because it is actually a guy/girl/hermaphrodite/clown transexual/ whatever because we really don'tknow what 'it' is. if you would like more information about GURKINS go to where did Gurkins come from

I believe they do not exist any more. I saw some at the HY-VEE in Leawood, KS a few years ago, and have never seen them again, nor can I find any evidence of their current existence on the internet.

Unless you know that you are allergic, just try one. Some are sour and some are sweet, just put one in your mouth, bite, and chew. If you don't like it, spit it out, If you do, swallow. That easy.

No, cucumber grow on vines, you pick them, put them in a container with some herbs, and wait a while, and they will be pickles

I've been monitoring the steadily deteriorating sour pickle situation in New England for going on 30 years now. As a stock clerk in high school, in Providence, we used to stock 3 different brands of sour pickles, and that was a neighboorhood market. These days, there are 2choices: order on-line, with a substantial risk of receiving old pickles, or travel to regions where sour pickles are still stocked. As of 2007, it is still possible to find full sours on the shelves in supermarkets in upper-state NH and Vermont. I bought my last dozen in Montpelier. Going south, one doesn't find sour pickles on the shelves until Virginia. Best, Ken

When Rotten(about 10 to 15 days when left out).