| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 2 | qt | Small gherkins 1-2" long |
| 3 | c | Sugar |
| 1 | qt | Vinegar |
| 2 | tb | Whole allspice |
| 1 | tb | Celery seed |
| 2 | tb | Broken cinnamon sticks |
| 2 | tb | Whole cloves |
| 1/2 | c | White mustard seeds |
INSTRUCTIONS
Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place. Drain. Put the cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar nd add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the next day adding the last cup of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary. 1/8" head space. 10 minutes boiling water bath. Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”