[Sca-cooks] pickling

Aruvqan aruvqan at gmail.com
Mon Jul 16 02:21:12 PDT 2012

On 7/16/2012 12:08 AM, Ian Kusz wrote:
> waxed or unwaxed barrels?  and would  they be toasted, like some wine
> barrels?
I could not imagine any benefit to scorched barrels. Actually I can not 
imagine pickling in anything other than ceramics, to be perfectly 
honest. You do not actually want your pickles to age in the same manner 
as booze, with a drastic flavor change. Crockery is neutral.

If the pickles were in wood, I would imagine the barrel to be waxed 
though I wonder how long the layer of wax would resist the acid of the 

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