FoodBanter.com - View Single Post - Deli Style (Half-Sour?) Pickles

(Mapickle) wrote in
:

> Here's a recipe I use called Dill Pickles by the Quart:
>
> 1 quart pickling cukes
> 1 clove garlic
> 1 red hot dried pepper (I omit this)
> 2 Tbs white vinegar
> 1 Tbs pickling salt
> 2 fresh dill heads
>
> wash cukes and place into a hot sterilized quart jar. add the
> remaining spices. Fill with boiling water (1/2" headspace) seal and
> store in the fridge. Ready to eat in 6 weeks.
>
> Andrea's 3-Day Deli Dills
>
> 1 gallon small pickling cukes
> 8 cups water
> 1/4 cup pickling salt
> 4 cloves garlic
> 4 bay leaves
> 6 dill heads
> 2 Tbs dill seeds
> 8 grape leaves
>
> Wash cukes, remove blossom ends. Fill a gallon jar with the
> cukes.Combine the water and salt to make brine, stir to disolve the
> salt. Add the remaining ingredients to the jar of cukes. Pour in the
> brine. Cover with a weight to keep the cukes under the brine. Store at
> room temperature. If a scum forms remove it daily.
> These pickles are ready in about 3 days. Pour off hthe brine, bring to
> a boil and allow to cool.Pack the cukes into clean quart jars. Pour
> the brine over the cukes then store in the refrigerator.
>
> Half sours are not acidic enough for processing so must be kept in
> refrigerator.
>
> Ingrid
>
>

Thank you for posting these! And...really glad to see you back here.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.