| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Pickles |
1 |
Servings |
INGREDIENTS
| 200 |
|
Sm Pickles |
| 1 |
lb |
Sugar |
| 2 |
oz |
Mustard, dry |
| 1 |
c |
Salt |
| 1 |
qt |
Cider vinegar |
| 2 |
oz |
Cloves, whole |
| 2 |
oz |
Cinnamon |
INSTRUCTIONS
Scald the pickles in boiling water. Drain. Mix together the cinnamon and
cloves. Place a layer of pickles in a crock and sprinkle with the spice
mixture; repeat until crock is filled. Combine the sugar, salt, mustard and
vinegar and bring to a boil and cook about 5 minutes. Pour brine over the
pickles, filling the crock. (More brine may be needed, depending on size of
pickles). Cover crock and let stand in a cold place. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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