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carpazoid
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Refrigerator Pickles

Recipe By : SFW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
1 quart white vinegar
1 cup pickling salt
5 pounds cucumbers
1 bunch fresh dill
1 head garlic
1 Tbs minced dried garlic

Combine water, vinegar and salt. bring to a boil - add minced dried garlic. Remove from the heat and
refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers. Put
some dill flowers and at least 5 peeled garlic cloves into each canning jar. (
I like to add peppercorns too). Pack cucumbers into jars nice and tight, cover
with cold brine, secure lids and refrigerate at least 3 days.
- - - - - - - - - - - - - - - - - -

NOTES : These need to stay in the fridge, but they're crispy and delicious!
Play around with the recipe, adding your favorite spices and herbs.
Try makin' Hotties ~
Like addin' jalapenos and cracked red pepper , cayenne...habanero Etc.

carpazoid
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It is that time of the year again. Did up 6 quart jars on Sunday. It has been the 3 days. BTW, I was trying them after the first 12 hours.

I did put some crushed red pepper (Cayanne) into a couple of jars. Put in about 1 and 1/4 teaspoon and that is a bit to much. Those things will be very hot in about 2 weeks. Hot enough right now. But, they say that hot and spicey foods are good for fighting the hot weather.


bobbarnes
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Sounds good

 

Fish on:cool:

carpazoid
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Some of the best fridge pickles possible using SFW's recipe. No need to can them since they will set up in the refrigerator withing a week. 3 days is OK but a week is perfect and it is time to start eating.


chumpchangechar
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that sounds easy enough...i make them a little different..ill post later.

chumpchangechar
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Last edited on Mon Aug 30th, 2010 07:51 pm by chumpchangechar

chumpchangechar
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Last edited on Mon Aug 30th, 2010 07:51 pm by chumpchangechar



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