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|*||Exported from MasterCook *|
|Recipe By||: bjs|
|Serving Size : 1 Preparation Time :0:00|
|Categories : Canning||Vegetables|
|Amount||Measure||Ingredient -- Preparation Method|
|12||to 14||cucumbers -- sliced|
|1/2||cup||canning salt or table salt|
Very simple recipe. Mix salt, vinegar and water together. I nuke mine for about 20 minutes in the microwave (making sure to stir the salt in) while I'm cutting slices. Put a sprig of dill and a couple of garlic cloves in along with a shake of mustard seed or whatever type of spices you perfer in your clean, water bathed jar. If packed tight makes enough juice for about 4 quarts or 8 pints. Water bath for about 10 minutes.
NOTES : You can also use this same method and refrigerate the pickles instead of
water bath. They're good for about 2 months. They are also crisper. This is an approved Ball method and measurements for refridgerated pickles.