??-???-2008
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p. 34, Classic Bread & Butter Pickles
    maybe needed more salt for phase 1

    made 2x liquid, needed 2.5x

    use 8qt farberware (or 4 qt, if ever get one)

    make in 6qt bucket


p. 37, Fresh Dill Cucumber Pickles
    needed at least 1.75x more brining liquid; made 2x more

    made 2x liquid, used ~1.5x

    "cooked" in 8qt bucket, might have fit in 6qt

    "pickled" in 3 new clear rubbermaid jars

    next time, no chiles! (and maybe less horseradish)

    also, maybe try no dill but extra garlic

    a bit sour, needs a little sugar

	Next batch: no chiles, no dill, 1.5x - 2x garlic,
	0.5x horseradish


p. 50, Crunchy Orange-Pickled Red Onions with Chipotles and Tequila
    almost certainly needed more salt for phase 1; in first batch used
    what was called for, in second batch just did it by eye; need to
    taste the difference (if any)

    first batch had no orange zest (forgot to buy); second batch had
    zest of three oranges

    first batch had 5T - 6T chipotles, too hot; second batch had no
    chipotles, need to taste; make with 1T/1x liquid

    needs 3x liquid

    needs a wide container to spread out the onions (so they don't fall
    apart), or need to use smaller diameter onions

    a single batch (which isn't nearly enough for a party, or to give
    away) would have fit easily into a 3qt wide (but didn't have one)

    second batch had no apple, 'cause it looked like there was plenty
    from the first batch


p. 119, Supercharged Green Olives with Lemon and North African Spices
    used only 1 garlic (didn't have any more)