| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
6 |
Servings |
INGREDIENTS
| 1 |
ga |
Jar |
| 4 1/2 |
lb |
Pickling cukes (Kirby's are recommended) |
| 3 |
|
Level Tbs. + 1 level Tsp. Kosher salt |
| 1 |
|
Clove thinly sliced garlic …or more depending on your preference |
| 1 |
|
Heaping Tbs. pickling spices…but remove the red peppers |
| 1 |
|
Full stalk of dill |
| 1/4 |
ts |
Powdered or granulated alum |
| 1 |
c |
Of white vinegar |
INSTRUCTIONS
From: Steve Shanker
Wash and pack pickles halfway into jar. Pour in all ingredients Finish
packing pickles Fill to top with cold tap water Seal jar and invert jar
several times to dissolve ingredients.
Let stand at room temperature for 24 hours and then refrigerate. Ready to
eat in two days (for half sour), let stand longer for increased sourness.
(BTW: salt and vinegar may be varied to suit individual taste.)
A further addition from the master pickle maker.....
To make pickled green tomatoes....use the same recipe as above, but add a 2
~3 inch piece of fresh celery stalk to the jar. Let stand for 5 weeks at
room temperature, then refrigerate and enjoy...
Remember, do not use a bare metal top...the vinegar and salt will rust it
and give the pickles a bad taste...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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