[Sca-cooks] pickling

[Aruvqan]

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 
pickle.