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Shake Pickles
Mustard Pickles Dill Pickles Beet, Pickles canned Shake Pickles - coutesy of Laura Gumenick Fill clean glass gallon jar with sliced cukes and small onion-sliced. Mix together: 3 ½ c. sugar 3 c. white vinegar 1/3 c. salt (not iodized) 1 tsp. alum 1 tsp. celery salt 1 tsp. mustard seed 1tsp. tumeric Heat mixture, do not boil. Pour mixture over cukes in jar. "Shake" once a day in fridge for a week. Will keep in fridge long time, we have kept them over a 3 years This is similair to a bread and butter pickle, but crisper Mustard Pickles 1 gallon cider vinegar 1 c. salt 1 c. brown sugar 1c. ground mustard 1 box celery seed (.95 oz.) Mix above ingredients together for brine and bring to a boil. Let cool before pouring over cucumbers, which you have washed and placed in a crock. Any size cukes may be used. I prefer 2 to 4 inch cucumbers for his pickle. Dill Pickles ¼ tsp. alum 1 tsp. canning salt 1 tsp pickling spice ½ tsp dry mustard cider vinegar 2-3 pieces of dill in bottom of each jar Wash canning jars in hot soapy water and rinse well, or place them in dishwasher. Wash cucumbers. Place dill in bottom of jars and arrange cucumbers in jars. Fill jars with clean cold water to determine how much vinegar will be needed to cover the cucumbers. Place vinegar in pan and bring to boil along with ¼ tsp. alum, 1 tsp canning salt and ½ tsp. dry mustard per jar which must be filled. Place 1 tsp pickling spice in each jar of cucumbers. Sterilize lids in boiling water. Process jars of pickles in hot water bath for 5 to 10 minutes. Beet, Pickles canned Cook beets in salt and water Pare and slice while hot and put in cans. 1 quart of water ( 4 cups) 1 quart of vinegar ( 4 cups) 3 cups of sugar boile and pour over beets while hot 10-11 pints of liquid |
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