Comments on: “Here’s that bird you used to see when you were drunk”

By: freddy

freddy — Tue, 26 May 2009 22:06:34 +0000

Or white vinegar. I made some dill pickles that were too salty and one jar I refilled with water…it was OK but I preferred the one with vinegar. Made it extra sour but that’s OK by me.

By: rene

rene — Mon, 25 May 2009 19:00:06 +0000

Try draining out all the brine from your asparagus and filling the jar with water. After a couple of days they should not be as salty…