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The Water Cooler
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<blockquote data-quote="OKRuss" data-source="post: 4295300" data-attributes="member: 41777"><p>Yeah, a little. With the hot water bath, you're boiling/cooking the cucumbers and soaking in the brine. Even the whole ones we put in fridge will discolor some. We add 'pickle crisp' to ours which I don't think we did when canning and I think it helps ours stay crunchy longer. You can likely use the same brine if want to jar up some carrots, jalapenos and onions. Mom even canned pickled asparagus.</p><p></p><p>I like your stainless top table in the kitchen!</p></blockquote><p></p>
[QUOTE="OKRuss, post: 4295300, member: 41777"] Yeah, a little. With the hot water bath, you're boiling/cooking the cucumbers and soaking in the brine. Even the whole ones we put in fridge will discolor some. We add 'pickle crisp' to ours which I don't think we did when canning and I think it helps ours stay crunchy longer. You can likely use the same brine if want to jar up some carrots, jalapenos and onions. Mom even canned pickled asparagus. I like your stainless top table in the kitchen! [/QUOTE]
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