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Full Online Book HomeLearning KitchenPreserving - Sour Pickles
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Preserving - Sour Pickles Post by :scottmal Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3693

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Preserving - Sour Pickles

Medium sized cucumbers
1 gal. cider vinegar
1 qt. water
1 cup salt
1 cup sugar
1 cup white mustard seed


Wash medium-sized cucumbers and pack them into sterilized jars.

Mix the vinegar, water, salt, sugar and mustard seed and bring to boiling point. Pour the hot solution over the cucumbers in the jars and seal at once.
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2 qts. sliced (hamburger) dill pickles 4 cloves garlic 2 1/2 cups cider vinegar 1 T whole allspice 1 T whole peppercorns 4 cups sugar 1/2 tsp crushed red peppers. 1 cup brown sugar, firmly packed. Drain pickles. Combine garlic, vinegar, spices and sugars. in a 4 qt pan. Bring to boil simmer 5 minutes. Add pickles bring back to boil. Pack into 4 hot sterlized pint jars. Cover with syrup. Wipe rim and adjust lids. Process in water bath for 7 minutes. Yield 4 pints.
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1 tsp. corriander seeds 12 large sprigs of fresh dill 1 tsp. ground tumeric 8 small Kirby cucumbers ends cut off 1/4 small yellow onion, sliced 1 small carrot peeled and thinly sliced (24 slices) 3 cups water 2 cups cider vinegar Divide the corriander seeds, tumeric, onion, carrot and dill equally between two 1-quart size Mason pickle jars.Put 4 cucumbers in each jar. In a medium-sized stainless steel or enamel saucepan over high heat bring the water and vinegar to a boil. Pour half the liquid into each jar leaving 1/2 inch of space between the liquid
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