INGREDIENTS

INSTRUCTIONS

"Pickle making begins with the brine and to make carelessly or to
maintain carelessly a brine is the reason for most of the soft and
unfit pickles.  Remember these key points; Use clean stone or glass
jars; use only a  recommended pickling variety of cucumbers; use only
canning and  pickling salt; and do not use hard water. Pickles must be
placed in a  brine and fermented for approximately 6 weeks before the
addition of  the final and last brine."  Wash cucumbers carefully. Use
only freshly harvested, slightly  immature pickling variety. 2. Weigh
cucumbers. Put in a clean  pickling container and cover with a water.
(Cucumbers may be added  during the first day or two of curing process
if enough brine is  added to cover them and if salt is added in
definite amounts to  maintain a 10% brine. Weight cucumbers under brine
4. Store in a cool  dark place. 5. Next day, add 1 cup salt for each 5
pounds of  cucumbers. This is necessary to maintain a 10% brine
solution. Salt  must be added on top of plate or clean cloth (and not
directly on the  cucumbers) for even distribution throughout the brine.
6. Remove scum  when it forms on top of brine. The scum will destroy
the acidity of  the brine and result in spoilage of the product, if
left on. 7. At  the end of the week, and for 4 or 5 succeeding weeks,
add 1/4 cup  salt for each 5 pounds of cucumbers.  Add in the same
manner as No.5.  8. Fermentation resulting in bubble formation should
continue about 4  weeks. Test for bubbles by tapping container on the
side with your  hand. As a second test, cut a cucumber in half; if it
is the same  color throughout and has no noticeable rings or white
spots,  fermentation is complete. 9. Cucumbers may be kept in this 10%
brine  solution--no additional salt is added after they are
cured--until  made into pickles.  The best temperature for brining
cucumbers is  about 70 to 75.  From: Ball Blue Book Shared By: Pat
Stockett  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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