From berts@umext.umass.eduFri Aug 25 22:11:07 1995 Date: Fri, 25 Aug 1995 09:31:02 -0400 (EDT) From: Bert Szala To: Larry London Subject: Re: Pickles without vinegar ? Larry, Sorry for the delay. I was out of state and later working in the field. Here it is: Andreas 3-day deli dils 1 gallon small picking cucumbers 8 cups water 1/4 c pickling salt 4 cloves garlic 6 dill heads 2 T dill seeds 8 grape leaves Wash the cucumbgers. remove the blossom ends. Fill a gallon jar with the cucumbers. Combine the water and salt. Stir to dissolve the salt. Add the garlic cloves, bay leaves, dill heads and seeds, and grape leaves to the jar of cucumbers. Pour the brine over the cucumbers. Cover with a weight to keep the cucumbers below the brine. Store at room temperature. If a scum forms, remove it daily. The piclkes are done in about 33 days. Pour off the brine. Bring it to a boil. Cool. Pack the picles in clean quart jars. Pour the brine over the picles and sore in the refrigerator. -bert- -- BERT SZALA UMASS EXTENSION/IPM DEPARTMENT OF ENTOMOLOGY PHONE: (413)545-1043 BOX 30210 545-2230 UNIVERSITY OF MASSACHUSETTS FAX: (413)545-5858 AMHERST MA 01003-0210 email: berts@umext.umass.edu