Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
I use a clean 5 gallon bucket).
Combine 2 cups of
Wash cucumbers thoroughly, slice, and weigh.
In 5 gallon poly food grade bucket put one bag of Mrs. Wages lime with 2 gallons of water add cucumber slices and soak for 24 hours.
Wash off thru two waters handling carefully so not to break.
Rinse whole pickles and dry on paper towels.
Cut into 1/8 inch thick slices and pack into gallon jar.
Add hot pepper and garlic as you fill.
Fill jar with pickles, pepper and garlic, and add all the sugar your jar will hold.
Cover and refrigerate. Pickles and sugar will settle.
Next day, turn upside down a few times and add any leftover pickles/sugar to refill jar. Let set in refrigerator 1 week, shaking occasionally. Serve chilled.
Pour sour pickles into strainer, rinsing thoroughly.
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Put pickles in gallon jar.
Pour vinegar solution over pickles. Leave set in solution 3 or 4 weeks or until you get ready for pickles.
Pour solution off and wash pickles good.
Then put 4 cups sugar over pickles until they make own liquid.
Put in jar and refrigerate.
Makes 4 quarts.
Place pickles, 1 gallon cold water and salt in a churn.
Let stand 8 days in this saltwater.
Slice cucumbers thin.
Make cool brine of water and salt. Pour over cucumbers and let stand 1 week.
Stir every morning. Drain pickles and cover with cold water (just to cover) mixed with alum.
Simmer 10 minutes, then drain.
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A
The next 5 are to make the actual recipe.
Dissolve soaps
ackage directions.
Sanitize a 5 gallon fermenter and airlock.
Steep
r paddle.
3; 5 gallon food grade utility bucket.
1) Thoroughly
rain.
Pour on 1 gallon of boiling water; let stand
You will need a 5 gallon bucket.
2 - 3 days before
irections on back of cake recipe box.
Pour cake batter
Drain pickles and rinse gallon jar.
Slice pickles into 3/4\" or 1
and salt together in a 5-gallon bucket with lid until salt dissolves
he watermelon rind and a gallon of filtered water and lots