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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

Deli Style (Half-Sour?) Pickles

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Wayne

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(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.

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