SOUR-PICKLES-1 - The most lip smackin' pickles you ever tasted. This recipe came from my wife's grandmother.
1 l small cucumbers 20 ml sugar 10 ml canning/pickling salt 10 ml dry mustard 0.5 ml alum cider vinegar water
(1) Wash cucumbers in cool water and pack into a can- ning jar big enough to hold them. (2) Add sugar, salt, dry mustard, and alum. (3) Fill jar about 2/3 full with vinegar. Fill remain- ing portion of jar to cover cucumbers with water. (4) Put lid on jar. (5) Agitate lightly every day for about a week to mix spices in with cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work.
Don't be too impatient to try the pickles. They taste terri- ble if they haven't worked. Also, you do not have to seal these jars. They will keep for quite some time if stored in a cool/dark location.
Difficulty: easy Time: 10 minutes preparation, 3 months waiting. Precision: Approximate measurement OK.
Jim Roche University of Rochester Rochester, NY roche@rochester.arpa caip!rochester!roche
Last modified: 9 May 2006 | 14 hits in May 2007 |