| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles, Margs | 1 | Batch | ||
INGREDIENTS
| 1 1/4 | c | SALT |
| 2 | tb | PICKLING SPICE |
| 1 | ts | SALTPETER |
| AVAILABLE IN DRUGSTORES | ||
| 1 | ts | SUGAR |
| 6 | BAY LEAVES | |
| 12 | GARLIC Cloves | |
| 1 | qt | WATER |
INSTRUCTIONS
PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF MEAT WHICH WILL SERVE 8 TO 10. Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 25, 1998
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