Re: was Raw Goat Yogurt now reposting of Carol's Pickle Instructions

[Guest guest]

I hope Carol F. doesn't mind me copying her post under the glutathione thread

and posting again here. I have never made pickles myself, but intend to now,

since they are super easy. Thanks Carol!

>>>Elaine said the Kosher style dill pickles with just salt and pickling

spices are legal.

In Canada, Strubs and Moishe's comply.

THE STRUB'S FAMILY HOMESTYLE BRINE RECIPE

For those of you who love pickles and want to try your hand at pickling at home.

(L= litre = 33.8 oz.)

Utensils Needed:

12 quart pot

1L mason jars (clean well, use new lids)

1L measuring cup and measuring spoons

Ingredients Needed:

Salt, Garlic, Dill

White Distilled Vinegar (6% acid),

Fresh Pickling Cucumbers (length to diameter ratio of 3:1)

Pickle Brine

Add 60ml of salt + 250ml of vinegar to 1L of water.

Mix until the salt is dissolved.

Packing Instructions

Add 4 cloves of peeled or chopped garlic

Add chopped dill (2 tablespoons)

Pack cucumbers tightly into the jar. (whole or sliced)

Add brine mixture to jars and fill to 1/4 inch from the rim of the jar.

Close cap tightly and place jars upright into the pot.

(Do not stack jars)

Fill pot with tap water to cover bottles and bring to a slow boil.

Continue boiling for 5 minutes then remove pot from burner.

Begin adding tap water slowly so the pot overflows slowly.

Adding water too quickly may crack the jars!

Continue until the jars are cool enough to hold against your face.

Store in a dark cool place.

Your pickles will be ready to eat the next day.

Carol F.

SCD 6 years, celiac<<<

Jim and Jen jlessard@...> wrote:

Beautiful! Thanks Summer for answering which milk would be best for a

healthy child between 1 and 2, other than momma's milk of course. And, I

knew that the dill was really good! Can we make pickles on SCD or no? Jenn &

K

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