(These are not processed - you MUST be sure you know and trust your grower if you make pickles this way.)
Pack whole small cucumbers into 1-quart jars with dill and sliced garlic according to your taste.
Add to each jar:
2 Tbl salt
1 cup vinegar
1 Tbl sugar
1/2 tsp alum
pinch of pickling spice
Fill each jar with cold water. Put on caps and sealers and store in a cool, dark, dry place. Ready to eat after 3-4 weeks. Can be stored up to a year. I've also made 2 quarts worth directly in my old Tupperware picklekeeper and put it in the back of the fridge for 3-4 weeks.
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