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--- recipes:pickles [2017/09/17 22:11] – external edit 127.0.0.1
+++ recipes:pickles [2024/04/16 18:39] (current) – tell
@@ Line 76: / Line 76: @@
 Yield: About 30 pickle quarters.
+===== Yet another dill pickle recipe =====
+  * 7 lbs fresh cucumbers
+  * fresh dill
+  * garlic cloves
+  * 4 c white vinegar
+  * 3 Q water
+  * 2 Tblsp sugar
+  * 3/4 (no amount noted!) salt
+  - Cut cukes and pack into quart jars
+  - Combine vinegar, water, sugar, salt and boil with 2 heads of dill for 2 minutes
+  - Pour brine over the cukes,seal.
+  - Boil for 10 minutes.
 ===== PICKLING PEPPERS (sweet) =====
@@ Line 122: / Line 137: @@
 Directions
-. Dissolve the salt in 1 gallon of water.
+  - Dissolve the salt in 1 gallon of water.
-. Peel and slice the daikon.
+  - Peel and slice the daikon.
-. Place the daikon in a ceramic or glass crock and cover with the brine. It is vital that the brine completely covers the daikon.
+  - Place the daikon in a ceramic or glass crock and cover with the brine. It is vital that the brine completely covers the daikon.
-. Soak the daikon for 4 or 5 days.
+  - Soak the daikon for 4 or 5 days.
-. In a saucepan combine the 1c water, vinegar, and sugar. Bring to a boil.
+  - In a saucepan combine the 1c water, vinegar, and sugar. Bring to a boil.
-. Remove from heat and cool.
+  - Remove from heat and cool.
-. Place drained daikon in a glass bowl and cover with vinegar mix.
+  - Place drained daikon in a glass bowl and cover with vinegar mix.
-. Cover bowl and refrigerate at least 3 days before serving.
+  - Cover bowl and refrigerate at least 3 days before serving.
-. These pickles will keep about 2 months in the refrigerator.
+  - These pickles will keep about 2 months in the refrigerator.
 === DAIKON AND CARROT PICKLE - Vietnamese style alternate ===
@@ Line 145: / Line 161: @@
 **Directions**
-. First, you must torture the veggies. Place them in a bowl and sprinkle on the salt and 2 teaspoons of sugar.
+  - First, you must torture the veggies. Place them in a bowl and sprinkle on the salt and 2 teaspoons of sugar.
-. Now, begin kneading the veggies for about 3 minutes
+  - Now, begin kneading the veggies for about 3 minutes
-. You can stop kneading once you can bend a matchstick of daikon almost in half without breaking.
+  - You can stop kneading once you can bend a matchstick of daikon almost in half without breaking.
-. Drain and rinse, then press the veggies gently to expel any extra water
+  - Drain and rinse, then press the veggies gently to expel any extra water
-. If you plan to eat these soon, put them back into the empty bowl, or transfer them to a 1 quart jar for longer storage.
+  - If you plan to eat these soon, put them back into the empty bowl, or transfer them to a 1 quart jar for longer storage.
-. Make the brine and pour over the veggie. The brine should cover them.
+  - Make the brine and pour over the veggie. The brine should cover them.
-. After an hour, you can use your pickled veggies, or they'll keep in the fridge for up to 4 weeks.
+  - After an hour, you can use your pickled veggies, or they'll keep in the fridge for up to 4 weeks.
 === CAULIFLOWER, DAIKON & CARROT PICKLE ===