1 C Pickling Salt
5 Quarts Water
Boil 5 Quarts Water, add 1 C Pickling Salt
(This may go after "2 heads dill": plus handful [dried ...?] over jar.)
Put whole pickles, 2 heads dill to 1 Qt and cherry leaves into crock.
Pour brine over, let stand for 2 weeks, skimming and occasionally.
Take pickles out, discard soft ones, cut into chunks, put in jars, turn jars upside down to drain.
Boil 2 C Sugar and 1 C Vinegar.
Pour over pickles after adding 1 tsp pickling spice to each Quart of pickles.
Gathered another dozen cukes today from Wendy's garden, there should be more ready by week's end.
ReplyDeleteThis is similar to the recipe she gave me today, but there is a second set of steps...so as a (potential) first time pickle-er I'll need your guidance!