posted by kothie 07-22-99 6:24 PM
Dill pickles
1 gallon cucumbers
1 Qt. Vinegar
2 Qt. Water
1 cup Salt
Dill (to taste)
Garlic (to taste)
Wash cucumbers thoroughly and place them in very hot water.
In a large pot, boil vinegar, water and salt for 2 minutes.
Drain hot water from cucumbers and put in sterile jars with dill and garlic.
Pour boiling solution over cucumbers and seal immediately.
Open in 3 to 4 weeks
Cucumber pickles
Pickle A:
3 cups Cucumbers, thinly sliced
1/3 cup Onion, chopped
1/2 cup Red wine vinegar
2 Tsp. Sugar
1/4 Tsp. Salt
4 Red chili peppers, seeded
1 Tbl. Cilantro leaves
Pickle B:
3 cups Cucumbers, sliced thinly
1/2 Small Onion, sliced thinly
A Mixture:
2 Red chili peppers, seeded
2 Tsp. Garlic, chopped
2 Tsp. Cilantro root, chopped
2 Tsp. Peppercorns, whole or ground
B Mixture:
1/2 cup Vinegar
2 Tbl. Soy sauce
1 1/2 Tsp. Sugar
1 Tbl. Cilantro leaves, chopped
1/2 cup Peanuts, crushed
Pickle A: combine all ingredients and serve.
Pickle B: place cucumber andonion in a bowl and toss.
Place A mixture in a blender or food processor and blend to make a rough paste.
Blend the B mixture, then mix together A and B.
Immediately pour over the cucumbers and sliced onion.
Place in a serving dish and sprinkle with the cilantro leaves and crushed peanuts.
Serve immediately.
To make it hotter add more red pepper or a shake or two of cayenne