Email to Sharkie      

Recipe Categories: Sharkie's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Butters CAKESandPIES CANDY CASSEROLES Condiments COOKIES CROCKPOT DESSERTS Dip EGGS ETHNIC FISHandSEAFOOD FRUIT GIFTS JAMSandJELLIES MARINADES MEATS Mixes PASTA PASTRIES PIZZA POULTRY RICE RVing SALADandDRESSING SANDWICHES SAUCE SAUCES SNACKS SOUPS SOUPSandSTEWS Sousvide VEGETABLES

Homemade Pickles




Source of Recipe


Celebrate Autumn 1997


Recipe Introduction


Crunchy and Sour...the real thing!


List of Ingredients




4 medium onions, sliced
10 cucumbers
2-1/2 tsp dill seed
2-1/2 tsp celery seed
1/4 plus 1/16 tsp alum
4 cups sugar
1 quart vinegar
1 quart water
1/2 cup salt

Recipe



Place 4 slices onion in the bottom of 5 sterilized canning jars. Cut Cucumbers into quarters lengthwise; place in jars to fill. Add 1/2 tsp dill seed, 1/2 tsp celery seed and 1/16 tsp alum to each jar. In a large saucepan combine sugar, vinegar, water and salt. Bring to a boil. Pour boiling liquid over cucumbers in each jar, leaving 1/2 inch at top; seal. Allow to stand for 2 weeks before using. Makes 5 quarts .