| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
20 |
Servings |
INGREDIENTS
| 3 |
lb |
Pickling Cucumbers |
| 4 |
c |
Water |
| 1/2 |
c |
Salt |
| 1/2 |
c |
Vinegar |
| 2 |
c |
Sugar |
| 2 |
c |
Vinegar |
| 1 |
c |
Water |
| 8 |
|
All Spice Balls |
| 6 |
|
Cloves |
| 1 |
|
Stick Cinnamon |
INSTRUCTIONS
COLD BRINE
HOT SYRUP
Wash cucumbers and put in jars whole. Cover with cold brine and store
until ready to use. When ready, drain pickles and cut into pieces. Cover
with boiling water and 1/4 t alum, let stand until cool. Drain. Put pickle
spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles
and let stand in open jars for 2 days. Drain syrup into a pan and heat with
spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean
jars, pour syrup over and seal. Pickles are ready to eat when cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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