Subject: Pickles without vinegar ?

From: [email-masked] (Joel Ehrlich)
Date: 11 Aug 95 19:16:48

Lori Fox wrote about Pickles without vinegar ? to
All on 10 Aug 95  20:30:01 saying...

 LF> I recall making dill pickles in brine without vinegar.  Am I
 LF> remembering  this wrong?  If not, does anyone have a recipe to
 LF> recommend ?
 LF> Thanks.

 LF> Lori

Sure. Here you go.

 Brined Dill Pickles    No. 3562                        Yields 6 Quarts

    10 Lb        4" to 6" Pickling          2 Cups      Vinegar
                 Cucumbers                  2 Gallons   Water
   3/4 Cup       Mixed Pickling Spices     18 Cloves    Garlic
     3 Bunches   Dill
 1 1/2 Cups      Canning Salt

Wash and thoroughly clean the cucumbers.
Drain.
Place half the pickling spices and a layer of dill in a pickling crock.
Add the cucumbers to within 4" of the top.
Combine the salt, vinegar and water.
Ladle the mixture over the cucumbers.
Add a layer of dill and the remaining pickling spices on top.
Add the garlic cloves.
Place a weight on top of the cucumbers to keep them completely submerged in
the brine.
Store between 70 degreesF and 75 degreesF.
Skim off the scum which forms on the surface of the brine each day.
Permit the pickles to ferment until well flavored with dill (2 - 3 weeks).
Remove the pickles from the brine solution.
Strain the brine into a large pot.
Bring to a boil.
Pack the pickles into hot, sterile jars, leaving  1/4 " of headspace.
Ladle the hot brine over the pickles, leaving  1/4 " of headspace.
Remove all air bubbles.
Process for 15 minutes in a boiling water bath.

Joel

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