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Recipe by: borromee
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See below ingredients and instructions of the recipe
1 ga Jar -your preference
4 1/2 lb Pickling cukes (Kirby's are 1 Heaping Tbs. pickling
-recommended) -spices...but remove the red
3 Level Tbs. + 1 level Tsp. -peppers
-Kosher salt 1 Full stalk of dill
1 Clove thinly sliced garlic 1/4 ts Powdered or granulated alum
-...or more depending on 1 c Of white vinegar
From: Steve Shanker
Wash and pack pickles halfway into jar. Pour in all ingredients Finish
packing pickles Fill to top with cold tap water Seal jar and invert
jar several times to dissolve ingredients.
Let stand at room temperature for 24 hours and then refrigerate.
Ready to eat in two days (for half sour), let stand longer for
increased sourness.
(BTW: salt and vinegar may be varied to suit individual taste.)
A further addition from the master pickle maker.....
To make pickled green tomatoes....use the same recipe as above, but
add a 2 ~3 inch piece of fresh celery stalk to the jar. Let stand
for 5 weeks at room temperature, then refrigerate and enjoy...
Remember, do not use a bare metal top...the vinegar and salt will
rust it and give the pickles a bad taste...
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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