Path: wn3!worldnet.att.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!newshub2.home.com!newshub1.home.com!news.home.com!newsfeed2.aimnet.com!news7.dearborn.agis.net!newspeer.dearborn.agis.net!agis!news.alltel.net!postmaster@alltel.net From: "lew matt" Newsgroups: rec.food.preserving Subject: Re: Pickled cucumbers Date: 27 May 1997 00:36:20 GMT Organization: White Buck Farm Lines: 27 Message-ID: <01bc6a36$03b36d00$1290e5ce@lmatt.alltel.net> References: <33895134.12E76BE6@bellatlantic.net> NNTP-Posting-Host: 18-waynesburg.alltel.net X-Newsreader: Microsoft Internet News 4.70.1161 This is my basic sour pickle receipe: 4 gals. of water 1 quart of canning salt (no iodine) 1/2 gal. of white vinegar 3 pecks of cucumbers Place scrubbed cucumbers in food grade white plastic pails (I use 3.75 or 5 gal buckets). Mix the water, salt and vinegar and bring to a boil. Pour over the cukes. Put a ceramic dinner plate on top to keep the cukes submerged. You can eat them in a week, but I think two weeks yields a better pickle. For dill pickles, interleave fresh dill layers between the cukes and add a garnish bag containing 4 tblsp of cracked peppercorns, a crushed onion and a crushed bulb of garlic to the water before boiling. NB: you may wish to increase the water to 5 gals so the pickles are not so sour. Remove the garnish bag before pouring over the cukes. After pickling, put the lid on the plastic pail and store in a cool place. I have kept pickles for over a year this way, both sour and dill. Lew Matt gwcoram wrote in article <33895134.12E76BE6@bellatlantic.net>... > I have a few dozen cucumber plants in my garden this year and would like > to pickle most of them. Anyone have a few receipes for pickled cukes. > Thanks > George Coram > >