I didnt want it this batch this hot. is there any thing i can do?????:eek::eek::eek:

hello! any body out there???. I am not sure how this works.please,email me .jbanzi@sbcglobal.net thanks

johnny - add more tomatoes (fresh or canned) to your recipe without adding anymore seasoning - and possibly add a teaspoon or two of sugar - see if that helps

no tomates? try puree or paste and water - time to get creative

I love picked gerkins with dill, I think they are delicious. I can eat a jar all to myself throughout the day. I can't pass them in the kitchen.

I think what we call gerkins is what you call cucumbers, we also have the term cucumbers but they are about 18 inches long and as thick as skinney wrist.

What ever they are called you have a nice recipe for preserving them.

In the US gherkins are special 1"-3" long cucumbers, pickling cucumbers are 3"-5" long, and then you have regular slicing cucumbers after that. The long slender kind, usually wrapped in plastic wrap in the stores, are appropriately called English cucumbers. I love them all.