| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole blossom head fresh |
|
|
dill with 3-4 inches stem |
|
|
attached |
| 3 |
|
up to |
| 4 |
|
Whole peeled garlic cloves |
|
|
or more to taste |
| 8 |
|
up to |
| 10 |
|
Whole black peppercorns |
| 1 |
|
or more to taste whole |
|
|
dried chili pod she used |
|
|
Cayenne but I bet these |
|
|
would be dynamite w/ |
|
|
Habs!! |
|
|
As many fresh, picked today |
|
|
pickling cucumbers as you |
|
|
can squeeze in |
|
|
Hot boiling brine, check any |
|
|
standard cookbook for |
|
|
proportions of white |
|
|
vinegar water and salt |
INSTRUCTIONS
My grandmother used to make excellent dill pickles. She never wrote
down a recipe, but I've tried this in various permutations w/
excellent results. Here are the basics: PER QUART JAR: fill each
sterilized jar w/ as many FRESH (picked TODAY) pickling cucumbers as
you can squeeze in. Pour hot boiling brine (check any standard
cookbook for proportions of white vinegar, water and salt) to cover,
screw on sterilized lid and process 5-10 minutes in boiling water
bath. Allow to cool, check for seal and store in a cool dark place.
Store at least 2 weeks before sampling. The longer the better. P.S.
It's imperative that the cukes be fresh picked because even though
they may look fresh in the store, if they're over a day old they'll
shrivel somewhat after processing. Ghstwrtr@aol.com CHILE-HEADS
ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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