Pickles recipe, I used last night
Upside Down Pickles - No processing required
I used 130 Medium pickles - produced 20 Quart jars
- Pack Jar quart w/whole cuc's
2 red chili peppers
Dill (head or two)
2 Garlic Cloves
1/8 Tsp. Alum (white power)
* Make sure cuc's are scrubbed and stem end pricked w/ice pick
- Brine
4 Qts of H20
2 C White Vinegar
2 C Cider
1 C Rock Salt (Canning Salt)
Bring brine to Boil/Pour over Cuc's in Jars/ Cap and Turn Upside Down over night
"Ready to eat in 3 months"
To the above recipe, I have added 1 TBLS Pickle spice, 2 Bay Leaves
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Duris Cold Pack Refrigerator Dills - No processing required
To each quart jar, add in order:
1 grape leaf
1stalk of fresh dill wound in a small circle
3 peeled cloves of garlic
1/4 white onion, sliced
3 teaspoons of pickling salt
2 teaspoons of mustard seed
15 whole black peppercorns
1/2 to 1 dried Hot red chili pepper
1/4 teaspoon alum
1/4 fresh jalapeno pepper, sliced
1 slice of sweet red bell pepper, place on jar wall
5 medium cucumbers, blossom end removed
2-3 small cucumbers, blossom end removed
1/2 cup of 5% apple cider vinegar
Fill jar w/tap water to within 1/2 inch of top
Screw on brand-new lids
Shake well to dissolve powders
Store in refrigerator
Ready to eat in 3-4 weeks
