Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dill Pickles In A Crock
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- #73780
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
9 quarts water
2 quarts white vinegar
3 cups salt
4 teaspoons pickling spices with red pepper
4 bunches dill
1/2 head garlic, broken apart and cloves peeled
2 bay leaves
4 grape leaves
60 pickling cucumbers (5 inch size)
directions
NOTE: You will need a 6-gallon crock jar.
For the brine, boil water, white vinegar and salt for five minutes. Put pickling spice, dill, garlic cloves, bay leaves and grape leaves at the bottom of the crock, then add the cucumbers. Place a plate on top to hold cucumbers down. Pour the hot brine over all.
Leave for 24 hours in a cool place. The pickles (with the brine) can be packed in 12 1-quart Mason jars and placed in the refrigerator.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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