Posted 12-12-2003 at 07:43:08
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To Ken in Maine: Happy Holidays back and I must say you are in a beautiful state. Lucky you.
Recipe is as follows: Genuine Dill Pickle Recipe
18 lbs. pickling cukes, 3 to 5" in length
10 1/2 quarts cold well water
1 c apple cider vinegar
2 level cups non-iodized canning salt
Fresh garlic, dill & hot pepper (optional)
Pack clean cukes in crock, cover with rest of ingredients.
Important tips: Trim the blossom end, lighter green than stem end, weight pickles down with dinner plate(s) so they stay 2" or so below the surface of the brine and cover with plastic wrap. Allow to ferment in dark place with constant temp between 65o and 80o for a couple of weeks to a month. Skim any scum that forms and continue to taste until good flavor is achieved. Enjoy!