| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Small cucumbers |
| Fresh dill | ||
| Garlic | ||
| 1/4 | ts | Alum |
| 8 | c | Water |
| 4 | c | Vinegar |
| 5/8 | c | Pickling salt |
INSTRUCTIONS
From: Laura Daw <ldaw@fort-frances.lakeheadu.ca> Date: Mon, 08 Jul 96 15:03:13 -0500 Scrub 4 lbs small cucumbers and soak in ice and water in fridge overnight. In the morning, pack into jars (or whatever you want to store them in in the fridge) add fresh dill, a couple of garlic cloves and 1/4 t alum. (may add other things if you wish) In large pot, make a brine of 8 cups water, 4 cups vinegar, and 5/8 c pickling or coarse salt. Bring to a boil the pour over pickles. Seal if using canning jars, otherwise just stick in fridge. These pickles turn out really nice and crisp, my kids went through 30 quarts before Christmas! I started using them as a refridgerator recipe when I had a couple of jars refuse to seal. They do say you should use a water bath, but I have tried that and have been disappointed in the results. For refridgerator ones you wouldn't need the water bath anyhow. The other ones, make sure you check the tops to make sure they are still sealed, and smell when you open them. I've never had a problem, but it doesn't hurt to be careful. Digest eat-lf.v096.n091 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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