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A simple Yahoo! search on "pickling" led us to the Pickling category, which listed three relevant web sites. The second site, North Dakota State University: Pickles and Relishes, looked like a tasty choice. The site offered several topics, including Cucumbers for Making Pickles, where we learned that certain varieties of pickles are preferred for pickling, while others are less desirable. Varieties that are less disease-resistant or high-yielding fall in the latter category. We
also learned that, as a general rule, cucumbers no larger than six inches long make the best pickles. We headed back to the front page of Yahoo! and searched on "pickling cucumbers." We didn't see any categories in the search results, but the first web page returned was titled "How do pickling and slicing cucumbers differ?" We headed there and learned: Pickling cucumbers are shorter and bigger around than slicing cucumbers. They are bred to have thinner skins and black spines so the pickled product will look better. Pickling varieties can be eaten fresh and slicing varieties can be pickled, but the differences can be discerned
by the average consumer. The Web features a number of sites with pickle-making recipes. One site worth noting is RecipeSource, which features 337 recipes for your pickling delight. Sure, not all of the recipes are for cucumbers (ever tried pickled beets and apples?), but we're sure you can find a gherkin to your liking in this list.
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