|
|
|
1 gal. dill pickle slices 1 small box alum 1 box pickling spices (tie in a mesh bag) 1/2 gal. vinegar (white or apple cider) 5 lb. sugar Drain pickles; soak in alum ice water for at least 2 hours. Add ice to be sure it stays cold. Use glass or crockery. Take outside to drain. It will stain a stainless sink. Rinse pickles thoroughly. Meanwhile, tie spices and boil in vinegar. Cover as the odor is very strong. When this is cool, discard the spices and cover the pickles with the vinegar. Let set 6 to 8 hours. Pour off the vinegar and discard. Now, layer the pickle slices and the sugar in a clean gallon jar. Shake occasionally until sugar has made its own juice, maybe a week. Use as needed. Does not require refrigeration. Chop a few as needed for hot dogs, tuna salad, etc. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |