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1/2 sour pickles
Easy Method Pickles

for each Jar ( here is where the large wide mouths come in handy.

Cucumbers ( 3 to 3 1/2 inches in size)
1 TB coarse salt [ pickling salt / Kosher salt - iow - PURE NaCl. - ED ]
1 T brown sugar
1 TB vinegar [ assume 4% - use not more than 5% - ED]
3 cloves garlic [ quartered will be better - ED]
3 bay leaves
Dry dill [ 1 T of dill seed, or 2TB of dry dill is about right - ED]

Pack cucumbers into jars. Add spices to each jar in the amounts
listed. Pour into each jar as much boiled water, slightly cooled,
as is required to fill the jar to the top. Adjust rubber rings and
covers but do not seal [ This is an OLD recipe. You will be using
modern jars - modern method = place the lids and rings - engage
the threads but do not tighten - ED] Keep the jars at room
temperature until fermentation stops and the liquid in the jars
becomes cloudy. Tighten covers and store in a cool place. [ remove
lids and clean jar lips before tightening - ED ] Fermentation is
hastened if jars are placed in the sun. [ not recommended.
Fermentation should proceed at an orderly pace. Temperature should
be fairly constant. Rabid fermentation is not wanted - ED]

Pickles should be ready to eat within 10 days.

Variation: For a spicy pickle, add 1 small red hot pepper to each
jar and 1/4 T whole mixed spice [ as in pickling mixture? - ED ]
at the top before adding water.

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