On Sun, 13 Nov 2005 19:04:28 -0500, MW >
wrote:

>
>So, after I picked my cukes this late summer, I put them in large jars
>with salt water as per the Ball Blue Book (maybe a bit more salt than
>they indicated) and added some vinegar. I then stored them in my
>basement (about 60 degrees down there), and removed the mold that
>formed on top and kept the jars topped off with vinegar, as well as
>adding more salt over time.
>
>When the mold stopped forming, I didn't do much else (except keep the
>liquid level high with vinegar). They have been in these brining jars
>for almost 4 months.
>
>Is it still possible for me to de-salt them and make pickles, or are
>they pretty much ruined?
>Thanks,
>Mike

Here's my Grandpa's recipe for cold pack strong dills ( as best as I
could remember/clone);

Mike Mogus' Dill Pickles

For ~24 1 Qt. Jars
- 12 cups water *x3
- 4 cups 5% vinegar *x3
- 1 cup coarse salt (non iodized) *x3
- 25 lbs dill cukes ( they HAVE to be fresh, cold & firm)
- Alum
- Fresh dill ( 2-3' long)
- Horseradish, peeled & cut into ¼ x ¼ x 4" pieces
- Garlic cloves, skinned (older is better, won't turn green)
- Pickling spice
- Dried chillies (~1"-2" long)
- ~24+ cleaned/sterilized 1 qt. jars & lids

Soak the dill cukes in a tub of ice water with a pinch of alum & 1
Tbs. coarse salt for ~2 hours.
Clean the cukes & place in them pre-cleaned/sterilized jars with 1-4
cloves garlic, one long stem of dill (rolled up to fit in jar), 1 tsp
pickling spice, a piece of horseradish & a dried chilli (optional).

*Bring to the boil in a large stock pot, 12 cups water, 4 cups vinegar
& 1 cup pickling salt ( this is done in three batches, unless you have
one HUGE pot).

When the above has reached the boiling point, ladle the hot brine over
the cukes to within ½"
of the top of the jar & seal tightly immediately.
Invert the jars after ½ hour for ~2 hours, then upright again.
Place in a cool dark spot for at least 2-3 weeks.