Pickle recipe

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• To: "'v*@eskimo.com'" <v*@eskimo.com>
• Subject: Pickle recipe
• From: "* D* G* <D*@PSS.Boeing.com>
• Date: Tue, 19 Aug 1997 10:08:14 -0700
• Resent-Date: Tue, 19 Aug 1997 10:09:41 -0700
• Resent-From: veggie-list@eskimo.com
• Resent-Message-ID: <"m24T62.0.G63.KDT-p"@mx1>
• Resent-Sender: veggie-list-request@eskimo.com

> ----------
> 
> SUNSHINE PICKLES
> 
> 4 QTS. chunked ripe yellow cucumbers (1.5 - .2 inch pieces
> 4 large onions sliced
> 1 tbs  salt
> 1 tbs celery seed
> 1 tbs turmereic power
> 4 cups whit sugar
> 2 3/4 cups cider vinegar
> 1/4 cup water
> 
> Mix all but onions and cucumbers together in a kettle. Bring to a
> boil.
> Put in onions and cucumbers, stirring occasionally until cukes turn
> transparent.  Don't overcook.  Pack in hot clean jars. Cover to within
> 1/2 inch of rim. Adjust lids. Process pints 10 minutes in a boiling
> water bath. Can eat anytime....
> 
> QUICK DILL PICKLES
> 
> 3 CUPS WHIT VINEGAR
> 3 CUPS WATER
> 1/3 CUP PICKLING SALT
> 4 POUNDS OF CUCKS, WASHED AND CUT INTO SPEARS
> 6 HEADS DILL OR 6 TABLESPOONS DILL SEED
> OPTIONAL: 3 PEELED GARLIC CLOVES 
> 9 PEPPERCORNS
> 
> Combine liquids and salt and heat to boiling point.  Pack cucks into
> hot
> clean jars.  Add to each jar 2 heads dill or s tbs. dill seed, 1 clove
> garlic, and 3 peppercorns.
> Fill the jars with the hot pickling syrup, leaving 1/2 inch headroom.
> Adjust lids. Process in boiling water bath - quarts for 20 minutes.
> Remove jars. Complete seals if necessary. Yeild 3 quarts.
> 
> I will send one more after I make it tonight.
> Duncan McAlpine
> 

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