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Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

To Tom McCort re Genuine Dill Pickle Recipe
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Corinne    Posted 12-10-2003 at 19:54:22       [Reply]  [Send Email]
I promised to get back to you re how the pickle adventure went. The short version is I'm thrilled to have the recipe, the pickles were wonderful. The longer version is quite funny I think and interesting. Let me know if you are still visiting this site and would like to hear the rest. If not, thanks again.


ken in maine    Posted 12-12-2003 at 09:56:32       [Reply]  [No Email]
Thanks Corrine
Really appreciate you taking the time to respond. Really alot of nice people in this forum. Have a nice day. Ken


ken in maine    Posted 12-11-2003 at 13:23:34       [Reply]  [No Email]
Hi Corinne
Hey i wouldnt mind the reeipe for pickles if you wouldnt mind? Love pickles. Thanks Ken
Happy Holidays


Corinne    Posted 12-12-2003 at 07:43:08       [Reply]  [Send Email]
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!


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