"Melba's Jammin'" > wrote in message
...
> In article >,
> "Janet B." > wrote:
>
>> I can find recipes for refrigerator pickles, that's not the problem. I
>> want
>> to know if there is a specific acid, sugar, water, salt etc. ratio. I
>> mean,
>> is it important since the pickles are refrigerated and not canned and
>> only
>> held for a period of a month or at most two while you consume them? My
>> mother had a recipe for a pickle that I really liked, but I've never made
>> it
>> because it was a really old recipe that was "canned" in the oven. Can I
>> use
>> her measurements and seasonings to make a refrigerator pickle?
>> Janet
>
> The only current "rule" I know is that if you're going to use water, you
> should have an equal measure (or more) of vinegar. Capisce?
> Canned in the oven, huh? I shudder.
>
> What kind of pickle are you making? Sweet (like a fake bread and butter
> pickle)? Dill? My B&Bs can easily be refrigerator-stored without
> processing, but there's some prep involved (including heating the
> brine/syrup). My B&Bs don't involve water beyond the residual from
> soaking in ice and salt.
>
> If they're in vinegar, they ought to keep "a long time" (technical term)
> in the fridge without spoilage.
> --
> -Barb, Mother Superior, HOSSSPoJ
Hi Barb, thanks for your reply,
Here is the recipe as written. . .

24 Hour Pickles
Wash pickles and soak in cold water overnight. Next morning cut pickles
lengthwise, put in jars with dill and a slice of onion and one teaspoon
mixed pickling spices to the quart. Then boil up 2 quarts water, 1 quart
vinegar, 3 cups sugar and 1 scant cup salt. Pour over pickles hot and seal.
Put jars in low oven for 15 minutes.

Thanks for any insight.

Janet