JIM WELLER wrote to SEAN DENNIS <=-

modified stun gun [...] To me, that's not fishing

It's certainly not sport fishing although it could be considered
efficient food harvesting I suppose. It is also illegal almost
everywhere.

Which is why I said early on - "Don't let the game warden see you."

8 cornichons, finely minced

What are those?

A French name and therefore a British one too for a small, very sour gherkin pickle. (North American style gherkin pickles are usually
sweet.) And a gherkin of course is a variety of small cucumber
harvested when they are just 1 to 2 inches long and very skinny.

My maternal grandmother made a similar thing - only she called it a "senf gherkin" (Pennsylvania Dutch). She also made "Virginia Chunk" pickles
a sweet/sour pickle from normal-sized cukes. As well as bread & butter
pickle chips, etc. Having gone through more than one depression/panic
in more than one century she was big on "putting up" Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Senf Gherkins
Categories: Squash, Preserving, Pickles
Yield: 7 Pints

5 qt Cucumbers or Gherkins; 1 1/2
- to 3 inches length
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 ts Turmeric
2 ts Celery seed
2 ts Whole mixed pickling spices
8 (1") sticks cinnamon
1/2 ts Fennel; opt
2 ts Vanilla; opt

1st Day: Morning - wash cucumbers thoroughly, scrubbing with
vegetable brush. Stem ends may be left on if desired. Drain
cucumbers, place in large container and cover with boiling
water.

Afternoon - (6-8 hours) drain; cover with fresh boiling
water.

2nd Day: Morning - drain; cover with fresh boiling water.

Afternoon - drain; add salt; cover with fresh boiling water.

3rd Day: Morning - drain; prick cucumbers in several places
with table fork. Make syrup of 3 cups of sugar and 3 cups
vinegar; add turmeric and spices. Heat to boiling and pour
over cucumbers. Cucumbers will be partially covered at this
point.

Afternoon - drain syrup into pan. Add 2 cups of the sugar
and 2 cups vinegar to syrup. Heat to boiling and pour over
pickles.

4th Day: Morning - drain syrup into pan; add 2 cups sugar
and 1 cup vinegar to syrup. Heat to boiling and pour over
pickles.

Afternoon - drain syrup into pan; add remaining 1 cup sugar
and the vanilla, if desired, to syrup; heat to boiling. Pack
pickles into pint jars and cover with boiling syrup to 1/2
inch of top of jar. Adjust jar lids. Process for 5 minutes
in boiling water (start counting the processing time when
water returns to boil). Remove jars and complete seals is
necessary. Set jars upright several inches apart.

Yields 7-8 pints.

FROM: Uncle Phaedrus, Finder of Lost Recipes

From: http://hungrybrowser.com

Uncle Dirty Dave's Archives

MMMMM

... The Titanic sinking was a miracle to the lobsters in the kitchen.

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