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half-sour-pickles recipe

Date: Fri, 28 Apr 2000 16:41:05 EDT
From: BHATPHOACC@aol.com
Message-ID: (3a.468fa1d.263b5161@aol.com)

Half-Sour Pickles

Get a large crock, cookie jar, or wide mouth jug.  Wash a quantity of:

pickling cucumbers

and cut just a bit from each end.  Pack them, one at a time, in the crock, 
getting in as many as possible.  Add:


pouring it into the crock just to the top of the cukes.  Now pour this water 
into a separate container; you will use it as the base for your pickles, and 
what you have done is to measure the exact amount you will need.

Add the water to a cooking utensil, one cup at a time, keeping track of how 
many cups you have.  For each cup of water used, add:

1 tsp. garlic powder    2  1/2 Tablespoons apple cider vinegar
2 tsps. salt

Bring the mixture to a boil, then simply pour it over the cukes, which are 
still in the crock.  Cover loosely and allow to sit at room temperature for 3 
days.  Then store in the refrigerator and enjoy.

Do not slice or otherwise cut the cucumbers, except for the small piece taken 
from ach end, or they will get very mushy.  This recipe is not rcommended for 
any but pickling cucumbers.

kwvegan vegan