Wednesday, February 16, 2011

dill pickle rag

I found a delightful recipe for dilling pickles from our late Uncle Achie (Bonyok's Dad) and hope you enjoy the share.  He would make three crocks full of perfect pickles and I hope to continue his tradition.  We really don't have to wait for summer to create our own concoctions since baby cukes are available at the grocery stores all year round.  This is his exact recipe, verbatim.
Uncle Achie's Recipe for 80 Pickles

1 1/2 quart vinegar
8 quarts water
1 head garlic
dill cherry leaves (or grape leaves)
2 pieces rye bread
2 1/2 juice size glasses pickling salt
bunch of fresh dill weed
1 tablespoon sugar
1/2 box pickling spice
Lay bread on bottom of crock.  Put pickles and dill in between.  Sprinkle chopped garlic and spice over top.  Mix water and vinegar and salt.  Heat on stove till very hot ~ not to a boiling point.  Pour over pickles and cover with plate so pickles are under water.  Pickles should be ready in 3 to 4 days and have to be refrigerated.

We just saw the movie The King's Speech, so I thought to include an oldie but goodie tongue twister.

Peter Piper picked a peck of pickled peppers.
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?

I love the word pickles.  It sounds so happy.  Enjoy! xo