northwest Home made Dill Pickles (cucumbers not gherkins)
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QED is here! ML have NOT stopped the QED!
Goldsearch Australia has been appointed the Australian Distributor for the QED. QED info on the Goldsearch website has been updated.
This is the only forum where you can talk directly with the designer/ manufacturer of the QED!
Jrbeatty and Reg Wilson  and  Yellowfin have NO vested  or pecuniary interests(or secret deals or cash for comment or any other undisclosed benefits )in the QED other than using it to find gold which it is doing very successfully!
Over the overwhelming majority of typical Gf ground the QED GB works just fine! Another new user has used his QED over "fairly difficult ground around Waanyarra and Kooyoora areas  " and not reported any GB problems!
The so called QED GB problem is just  more fake news created by  some fake, delusional and dishonest imbecile cretins on 1/2 wits (who is a proven forum hacker and liar and  just dumb!) pox, liars and abomination and disgraceful atrocity sewer rats "forum" that have never used a QED! The QED has been used successfully to detect under 300k steel tower transmission lines(try that with a gp/gpx  with a mono coil!!!) so it  can handle bad  EMI! The QED will also run quite and stable in a household with electrical appliances running.Try that with a ML with a mono coil!!! "QED matches and and in most cases outperforms the SDC"  and will thrash it for depth on bigger gold. QED sales are still strong so if you are on the waiting list please be patient as BW is working 12 hours a day to try and reduce the waiting time.
Except for the USB port the prototype QED's are identical in EVERY respect to the production models and according to the designer  the production models may even be  better!
4umer makes another liar a moderator! How low can 4umer go!

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« on: Tuesday November 15 2016 11:23:51 AEDT AM »

Home made Dill Pickles (cucumbers not gherkins)

Many fond memories of home-made dill pickles made by my mother & other neighbours, all New Australians as we were called, when I was growing up in a country town. A very multicultural environment at its best.

This is a natural fermentation process where lactic acid is formed responsible for the fine flavour & acidity in finished product. Its like sauerkraut making in many ways. It was a a way to preserve an abundance of cucumbers in summer for cold European winters. The Poles were renouned for this as was a Latvian friend up the road.

Recollections include asking my mother why she added bay leaves & oak leaves. She says the former added a flavour, the latter kept cucumbers firm. Cucumbers were  selected for uniformity at 6-8" long ans she am whole). Dont think she used sugar or much vinegar. She stressed sterility & keeping the cucies covered during fermentation. It would or could form a unsighltly white growth / skin (fungus?) but was told it was just floating on top and cucies were fine below. They were delicious with smoked pork (spek), various sausages, potatoes, pickled or smoked herrings or mackeral etc. Here are 2 recipes I found (links)

Dill Pickles


The above uses Low Temperature Pasteurization. Some say it results in a better product texture, but must be carefully managed (temperature) to avoid possible spoilage. Maintain 180º to 185º F (ie 82-85 C) water temperature for 30 minutes. (Check with a thermometer to be certain of at least 180ºF during the entire 30 minutes.) Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Polish Style Dill Pickles (Traditional)

A brief description of process follows. It uses dill seed & dill greens, mustard seeds, garlic clove, coriander, bay leaf, pepper & mum would add oak leaves (you could try a eucalypt leaf as it's the tannin that helps firm the product. May give an Aussie bush flavour!  ).

Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.  Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jars to cover cucumbers - again, leave a 1/2" headspace. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).

Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.


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