Here i go posting again for this recipe. Took me 3 months last time to get it
and when my computer went down, so did the recipes files i had (did not back
up
So i am once again begging for your help. And this time i WILL write it down.
The recipe that was given to me last time had a name like "dr wirtz's pickles"
the pickle is cut into chunks, and each day you do something different with a
sugar water base that needs to be drained and boiled each day, final day is
canning the pickle (they are a beautiful dark forest green color) and each jar
gets its own cinnamon stick... Any one out there with this recipe?
thanks so much for your help, it is truly appreciated.
Wendy

(BKR MAMA1) wrote:

>Here i go posting again for this recipe. Took me 3 months last time to get it
>and when my computer went down, so did the recipes files i had (did not back
>up
>So i am once again begging for your help. And this time i WILL write it down.
>The recipe that was given to me last time had a name like "dr wirtz's pickles"
>the pickle is cut into chunks, and each day you do something different with a
>sugar water base that needs to be drained and boiled each day, final day is
>canning the pickle (they are a beautiful dark forest green color) and each jar
>gets its own cinnamon stick... Any one out there with this recipe?
>thanks so much for your help, it is truly appreciated.
>Wendy


Have you checked Google Groups? Almost all text postings to usenet
are archived there.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

[posted and mailed]

(BKR MAMA1) wrote in
:

> Here i go posting again for this recipe. Took me 3 months last time
> to get it and when my computer went down, so did the recipes files i
> had (did not back up
> So i am once again begging for your help. And this time i WILL write
> it down. The recipe that was given to me last time had a name like "dr
> wirtz's pickles" the pickle is cut into chunks, and each day you do
> something different with a sugar water base that needs to be drained
> and boiled each day, final day is canning the pickle (they are a
> beautiful dark forest green color) and each jar gets its own cinnamon
> stick... Any one out there with this recipe? thanks so much for your
> help, it is truly appreciated. Wendy
>

Do you absolutely promise to write it down? Okay, here goes...

Dr. Wirtz Pickles

2 gallons small pickles (split to within about 1/2 inch of the end,
for a 3-inch pickle)
1 gallon hot water
1 pint of pickling salt

1. Clean the cucumbers thoroughly, nipping off the stem end and slitting
them. Mix the salt and water, pour over the pickles and let this stand
for 1 week. (I use a crock and just keep the pickles from floating with
an upside-down dinner plate that fits inside the crock.)

2. After one week, drain the brine, pour fresh boiling water over them,
and let them stand another 24 hours.

3. Drain the brine and pour over them 1 gallon of hot water in which 1
tsp. alum has been dissolved. Let stand another 24 hours.

4. Drain the brine and make a syrup of:
4 quarts of sugar (16 cups)
2 1/2 quarts of vinegar (10 cups)
1 small pack of cinnamon sticks (use your own judgment here - I plan on
one stick per half-pint jar)

5. Heat this brine to boiling and pour over the pickles. Let stand
24 hours.

6. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

7. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

8. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

9. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

10. Drain the brine, and heat the liquid to boiling. Pack pickles (with
cinnamon sticks) into hot, sterilized 1/2 pint (or pint) jars. When the
syrup has boiled vigorously for a few minutes, pour it into the jars,
leaving 1/8 inch headspace. Put the lids on, and wait for them to "pop"
seal. ;-)

Note: The syrup is very, very sticky - make sure you clean the outsides
of the jars or wipe them off under hot water and get all the stickies
off, after they are sealed.


--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I'm glad you reposted this. I meant to ask before when I saw it:

Would they get slimy or soft if you BWB'd them?

Do they have enough vinegar to safely not BWB 'em?

This sounds rather like the 'Crystal Chunk' pickles Mom made when I was a
kid, a hunnert years ago. We cut them in chunks instead of just slitting
and BWB'd ours. 'Course Ma was cautious, we even pasteurized milk from our
own cows.

Deb
--
In Oregon, the pacific northWET.



> Do you absolutely promise to write it down? Okay, here goes...
>
> Dr. Wirtz Pickles
>
> 2 gallons small pickles (split to within about 1/2 inch of the end,
> for a 3-inch pickle)
> 1 gallon hot water
> 1 pint of pickling salt
>
> 1. Clean the cucumbers thoroughly, nipping off the stem end and slitting
> them. Mix the salt and water, pour over the pickles and let this stand
> for 1 week. (I use a crock and just keep the pickles from floating with
> an upside-down dinner plate that fits inside the crock.)
>
> 2. After one week, drain the brine, pour fresh boiling water over them,
> and let them stand another 24 hours.
>
> 3. Drain the brine and pour over them 1 gallon of hot water in which 1
> tsp. alum has been dissolved. Let stand another 24 hours.
>
> 4. Drain the brine and make a syrup of:
> 4 quarts of sugar (16 cups)
> 2 1/2 quarts of vinegar (10 cups)
> 1 small pack of cinnamon sticks (use your own judgment here - I plan on
> one stick per half-pint jar)
>
> 5. Heat this brine to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 6. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 7. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 8. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 9. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 10. Drain the brine, and heat the liquid to boiling. Pack pickles (with
> cinnamon sticks) into hot, sterilized 1/2 pint (or pint) jars. When the
> syrup has boiled vigorously for a few minutes, pour it into the jars,
> leaving 1/8 inch headspace. Put the lids on, and wait for them to "pop"
> seal. ;-)
>
> Note: The syrup is very, very sticky - make sure you clean the outsides
> of the jars or wipe them off under hot water and get all the stickies
> off, after they are sealed.
>
>
> --
> Wayne in Phoenix
>
> unmunge as w-e-b
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

"Deb" > wrote in :

> I'm glad you reposted this. I meant to ask before when I saw it:
>
> Would they get slimy or soft if you BWB'd them?
>
> Do they have enough vinegar to safely not BWB 'em?
>
> This sounds rather like the 'Crystal Chunk' pickles Mom made when I
> was a kid, a hunnert years ago. We cut them in chunks instead of just
> slitting and BWB'd ours. 'Course Ma was cautious, we even pasteurized
> milk from our own cows.
>
> Deb

Proponents of the perpetual BWB would insist you do it. Personally, I
don't. There's plenty of vinegar in the syrup for safety's sake. I
don't make any pickle that has to be BWB'd, as I don't like the texture.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Deb" > wrote in :

> I'm glad you reposted this. I meant to ask before when I saw it:
>
> Would they get slimy or soft if you BWB'd them?
>
> Do they have enough vinegar to safely not BWB 'em?
>
> This sounds rather like the 'Crystal Chunk' pickles Mom made when I
> was a kid, a hunnert years ago. We cut them in chunks instead of just
> slitting and BWB'd ours. 'Course Ma was cautious, we even pasteurized
> milk from our own cows.
>
> Deb

Proponents of the perpetual BWB would insist you do it. Personally, I
don't. There's plenty of vinegar in the syrup for safety's sake. I
don't make any pickle that has to be BWB'd, as I don't like the texture.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Do you absolutely promise to write it down? Okay, here goes...


I am serious when i say i printed TEN copies!!
Punched holes in all 10 and put them in my recipe book.
I can't thank you enough
and thanks for your quick response...

Appreciatively,
wendy

(BKR MAMA1) wrote in news:20040915064931.29452.00000131
@mb-m01.aol.com:

> Do you absolutely promise to write it down? Okay, here goes...
>
>
> I am serious when i say i printed TEN copies!!
> Punched holes in all 10 and put them in my recipe book.
> I can't thank you enough
> and thanks for your quick response...
>
> Appreciatively,
> wendy
>

You're very welcome.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(BKR MAMA1) wrote in news:20040915064931.29452.00000131
@mb-m01.aol.com:

> Do you absolutely promise to write it down? Okay, here goes...
>
>
> I am serious when i say i printed TEN copies!!
> Punched holes in all 10 and put them in my recipe book.
> I can't thank you enough
> and thanks for your quick response...
>
> Appreciatively,
> wendy
>

You're very welcome.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I'm glad you reposted this. I meant to ask before when I saw it:

Would they get slimy or soft if you BWB'd them?

Do they have enough vinegar to safely not BWB 'em?

This sounds rather like the 'Crystal Chunk' pickles Mom made when I was a
kid, a hunnert years ago. We cut them in chunks instead of just slitting
and BWB'd ours. 'Course Ma was cautious, we even pasteurized milk from our
own cows.

Deb
--
In Oregon, the pacific northWET.



> Do you absolutely promise to write it down? Okay, here goes...
>
> Dr. Wirtz Pickles
>
> 2 gallons small pickles (split to within about 1/2 inch of the end,
> for a 3-inch pickle)
> 1 gallon hot water
> 1 pint of pickling salt
>
> 1. Clean the cucumbers thoroughly, nipping off the stem end and slitting
> them. Mix the salt and water, pour over the pickles and let this stand
> for 1 week. (I use a crock and just keep the pickles from floating with
> an upside-down dinner plate that fits inside the crock.)
>
> 2. After one week, drain the brine, pour fresh boiling water over them,
> and let them stand another 24 hours.
>
> 3. Drain the brine and pour over them 1 gallon of hot water in which 1
> tsp. alum has been dissolved. Let stand another 24 hours.
>
> 4. Drain the brine and make a syrup of:
> 4 quarts of sugar (16 cups)
> 2 1/2 quarts of vinegar (10 cups)
> 1 small pack of cinnamon sticks (use your own judgment here - I plan on
> one stick per half-pint jar)
>
> 5. Heat this brine to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 6. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 7. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 8. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 9. Drain the brine, heat to boiling and pour over the pickles. Let stand
> 24 hours.
>
> 10. Drain the brine, and heat the liquid to boiling. Pack pickles (with
> cinnamon sticks) into hot, sterilized 1/2 pint (or pint) jars. When the
> syrup has boiled vigorously for a few minutes, pour it into the jars,
> leaving 1/8 inch headspace. Put the lids on, and wait for them to "pop"
> seal. ;-)
>
> Note: The syrup is very, very sticky - make sure you clean the outsides
> of the jars or wipe them off under hot water and get all the stickies
> off, after they are sealed.
>
>
> --
> Wayne in Phoenix
>
> unmunge as w-e-b
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

Do you absolutely promise to write it down? Okay, here goes...


I am serious when i say i printed TEN copies!!
Punched holes in all 10 and put them in my recipe book.
I can't thank you enough
and thanks for your quick response...

Appreciatively,
wendy

(BKR MAMA1) wrote:

>Here i go posting again for this recipe. Took me 3 months last time to get it
>and when my computer went down, so did the recipes files i had (did not back
>up
>So i am once again begging for your help. And this time i WILL write it down.
>The recipe that was given to me last time had a name like "dr wirtz's pickles"
>the pickle is cut into chunks, and each day you do something different with a
>sugar water base that needs to be drained and boiled each day, final day is
>canning the pickle (they are a beautiful dark forest green color) and each jar
>gets its own cinnamon stick... Any one out there with this recipe?
>thanks so much for your help, it is truly appreciated.
>Wendy


Have you checked Google Groups? Almost all text postings to usenet
are archived there.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

[posted and mailed]

(BKR MAMA1) wrote in
:

> Here i go posting again for this recipe. Took me 3 months last time
> to get it and when my computer went down, so did the recipes files i
> had (did not back up
> So i am once again begging for your help. And this time i WILL write
> it down. The recipe that was given to me last time had a name like "dr
> wirtz's pickles" the pickle is cut into chunks, and each day you do
> something different with a sugar water base that needs to be drained
> and boiled each day, final day is canning the pickle (they are a
> beautiful dark forest green color) and each jar gets its own cinnamon
> stick... Any one out there with this recipe? thanks so much for your
> help, it is truly appreciated. Wendy
>

Do you absolutely promise to write it down? Okay, here goes...

Dr. Wirtz Pickles

2 gallons small pickles (split to within about 1/2 inch of the end,
for a 3-inch pickle)
1 gallon hot water
1 pint of pickling salt

1. Clean the cucumbers thoroughly, nipping off the stem end and slitting
them. Mix the salt and water, pour over the pickles and let this stand
for 1 week. (I use a crock and just keep the pickles from floating with
an upside-down dinner plate that fits inside the crock.)

2. After one week, drain the brine, pour fresh boiling water over them,
and let them stand another 24 hours.

3. Drain the brine and pour over them 1 gallon of hot water in which 1
tsp. alum has been dissolved. Let stand another 24 hours.

4. Drain the brine and make a syrup of:
4 quarts of sugar (16 cups)
2 1/2 quarts of vinegar (10 cups)
1 small pack of cinnamon sticks (use your own judgment here - I plan on
one stick per half-pint jar)

5. Heat this brine to boiling and pour over the pickles. Let stand
24 hours.

6. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

7. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

8. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

9. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

10. Drain the brine, and heat the liquid to boiling. Pack pickles (with
cinnamon sticks) into hot, sterilized 1/2 pint (or pint) jars. When the
syrup has boiled vigorously for a few minutes, pour it into the jars,
leaving 1/8 inch headspace. Put the lids on, and wait for them to "pop"
seal. ;-)

Note: The syrup is very, very sticky - make sure you clean the outsides
of the jars or wipe them off under hot water and get all the stickies
off, after they are sealed.


--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

[posted and mailed]

(BKR MAMA1) wrote in
:

> Here i go posting again for this recipe. Took me 3 months last time
> to get it and when my computer went down, so did the recipes files i
> had (did not back up
> So i am once again begging for your help. And this time i WILL write
> it down. The recipe that was given to me last time had a name like "dr
> wirtz's pickles" the pickle is cut into chunks, and each day you do
> something different with a sugar water base that needs to be drained
> and boiled each day, final day is canning the pickle (they are a
> beautiful dark forest green color) and each jar gets its own cinnamon
> stick... Any one out there with this recipe? thanks so much for your
> help, it is truly appreciated. Wendy
>

Do you absolutely promise to write it down? Okay, here goes...

Dr. Wirtz Pickles

2 gallons small pickles (split to within about 1/2 inch of the end,
for a 3-inch pickle)
1 gallon hot water
1 pint of pickling salt

1. Clean the cucumbers thoroughly, nipping off the stem end and slitting
them. Mix the salt and water, pour over the pickles and let this stand
for 1 week. (I use a crock and just keep the pickles from floating with
an upside-down dinner plate that fits inside the crock.)

2. After one week, drain the brine, pour fresh boiling water over them,
and let them stand another 24 hours.

3. Drain the brine and pour over them 1 gallon of hot water in which 1
tsp. alum has been dissolved. Let stand another 24 hours.

4. Drain the brine and make a syrup of:
4 quarts of sugar (16 cups)
2 1/2 quarts of vinegar (10 cups)
1 small pack of cinnamon sticks (use your own judgment here - I plan on
one stick per half-pint jar)

5. Heat this brine to boiling and pour over the pickles. Let stand
24 hours.

6. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

7. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

8. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

9. Drain the brine, heat to boiling and pour over the pickles. Let stand
24 hours.

10. Drain the brine, and heat the liquid to boiling. Pack pickles (with
cinnamon sticks) into hot, sterilized 1/2 pint (or pint) jars. When the
syrup has boiled vigorously for a few minutes, pour it into the jars,
leaving 1/8 inch headspace. Put the lids on, and wait for them to "pop"
seal. ;-)

Note: The syrup is very, very sticky - make sure you clean the outsides
of the jars or wipe them off under hot water and get all the stickies
off, after they are sealed.


--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.