Subj : St. Herman 14
To   : All
From : Dave Drum
Date : Tue Apr 06 2021 15:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herman's Famous Kosher Dills
 Categories: Squash, Herbs, Preserving
      Yield: 6 Servings
 
      1 ga Jar
  4 1/2 lb Kirby cucumbers
      3 tb (level) + 1 ts Kosher salt
      1 cl Thin sliced garlic; more to
           Taste
      1 tb (heaping) pickling spices
      1    Full stalk of dill
    1/4 ts Powdered or granulated alum
      1 c  White vinegar
 
  Wash and pack pickles halfway into jar. Pour in all
  ingredients Finish packing pickles Fill to top with cold
  tap water Seal jar and invert jar several times to
  dissolve ingredients.
  
  Let stand at room temperature for 24 hours and then
  refrigerate. Ready to eat in two days (for half sour),
  let stand longer for increased sourness.
  
  (BTW: salt and vinegar may be varied to suit individual
  taste.)
  
  A further addition from the master pickle maker..... To
  make pickled green tomatoes....use the same recipe as
  above, but add a 2" or 3" piece of fresh celery to the
  jar. Let stand for 5 weeks at room temperature, then
  refrigerate and enjoy...
  
  Remember, do not use a bare metal top...the vinegar and
  salt will rust it and give the pickles a bad taste...
  
  From: Steve Shanker
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Share our similiarities, celebrate our differences." -- M. Scott Peck
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