|
1 gallon whole sour pickles
5 lbs. sugar
2 tablespoon tarragon vinegar
1 box (1 1/2-ozs.) pickling spice
1. Use plastic or enamel container to mix in. Discard juice from gallon of whole pickle, cut cucumbers in chunks.
2. Put cup of cucumbers, sugar, tarragon vinegar and spices in containers and stir every 30 minutes until sugar dissolves into a syrup.
3. Let sit overnight.
4. Next day put all into the gallon jar and leave 2 weeks.
5. Each night and morning turn jar from top to bottom during 2 week period.
6. Put in small jars covering with syrup.
N/A
|
