| 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
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