24-Hour Pickles

[Guest guest]

* Exported from MasterCook *

 

24-Hour Pickles

 

Recipe By : Vegetarian Times Magazine, November 1995, page 48

Serving Size : 32 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 medium Kirby pickling cucumbers

sliced into 1/8-inch thick rounds

2 teaspoons salt -- divided

1 cup white or rice wine vinegar

1 cup water

1/2 cup sugar

1 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon turmeric

1 pinch ground cloves

1 teaspoon dried dill weed

 

Makes 2 to 3 quarts. Vegan

 

Don't be alarmed at the quantity this recipe makes; these crisp,

fresh-tasting slices will keep in the refrigerator three to four weeks.

 

Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons

salt. Set colander in sink to allow cucumbers to drain, about 1 hour.

 

In a large non-reactive pan (stainless steel, glass or enamel-coated

metal), combine vinegar, water, sugar, remaining salt, mustard and celery

seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure

balance of sweet to sour flavors, adding more sugar or vinegar, if

necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer

mixture to a large gallon-sized glass or plastic jar with a tight-fitting

lid. Allow mixture to cool, uncovered, to room temperature. Cover with

plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3

quarts.

 

PER 1/4 CUP: 78 CALORIES; 1 G PROTEIN; 0.4 G TOTAL FAT; 19 G CARBOHYDRATE;

0 MG CHOLESTEROL; 271 MG SODIUM; 2 G FIBER

 

- - - - - - - - - - - - - - - - - -