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Hutterite Pickles Recipe

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This recipe for Hutterite Pickles, by , is from The McKinley Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bertha (friend)

Category:
Category:

Ingredients:  
Ingredients:  
15 pounds of fresh pickle cucs
Brine mixture:
8 cups cold water
4 cups granulated sugar
4 cups white vinegar
4 Tbsp. pickling salt
11/2 tsp. turmeric

3 bunches of fresh garlic
large bunch of fresh dill
pkg. of bay leaves

Directions:
Directions:
Bring brine ingredients to a boil and let boil for 5 minutes

while boiling place a bit of dill and one or two cloves of peeled garlic
in bottom of sterilized sealer jars

wash cucs in very warm water till completely clean
fill sealer jars with freshly washed cucs.

When brine has boiled 5 minutes pour hot brine over filled sealer jars.
Cover to 1/2 inch from the top edge of the sealer jar.

place one bay leaf on top of cucs and brine, then put sealer lid on and tighten ring. Leave to clear on counter for a couple of hours. Once cleared, leave in fridge for two days before placing on storage shelves.
They can be eaten 6 weeks after canning.

Number Of Servings:
Number Of Servings:
Lots and lots
Preparation Time:
Preparation Time:
Depends on number of interuptions
Personal Notes:
Personal Notes:
We waited two years for this pickle recipe and are so pleased to finally have it.

 

 

 

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