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Crispy Pickles Recipe
- Put whole pickles in salt water strong enough to carry an egg.
- Let stand 3 days.
- Drain and put fresh water on them (without salt) for 3 days.
- Slice and put in cold water.
- Add 1 tablespoon of alum and a little vinegar and heat until as green
as grass.
- Stir continually, then drain.
- Take 4 pounds of sugar to 7 pounds of pickles, 1 pint vinegar, 1/4
ounce of whole cinnamon, 1/4 ounce of whole allspice and make a
syrup and pour over sliced pickles.
- Pour syrup off and heat and pour over them for 2 consecutive days.
- On the third day, put pickles in the syrup and let them get hot but
do not boil them.
- The pickles are ready to put in jars and seal.
Send recipes and questions to Karen. Please
mention "recipes" in the subject of the email.
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