Dill Pickles Rag

Pickles can be traced back over 4000 years. They have been mated with ice cream, hung on Christmas trees, made into a soup, and even a popular rag song in the early 1900’s. There is even a National Pickle Day in November. So sit back enjoy the song and make some pickles….

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Refrigerated Dill Pickles

Pickling Liquid (makes enough for approx. 6 quart jars)
3/4 cup water, boiled and cooled
1/2 cup white vinegar

For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced

Now simply take your cucumbers and prepare them the way you like: slices, spears, whole. Pack those cucumbers in tightly into a quart jar you already put in the spices as indicated above.

Fill jar to within 1/2 inch of the top. Add the pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.

Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.

That is all,. You have made your own fresh pickles…. Pat yourself on the back.

~~~~~

Dill Pickle Dip.. yes it is a real potato chip dip

8 ounces cream cheese
2 dill pickles, minced
2 tablespoons onions, finely chopped
2 tablespoons pickle juice
1 dash salt
1 teaspoon dried dill weed

Mix all the above ingredients together and chill for one hour in order for the flavors to blend.

Dill Pickles Rag by Charles L. Johnson

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About jasterling

One part of my life is in the science of anthropology and archaeology where I did comparative work. My other life that I am now pursuing is writing along the lines of fantasy/sci fi fictional writing as my one way to stay sane in this other insane world. Please enjoy the selections you will find in my blog.
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