>> I think I love the broth that is left even better than the meat. <<
It’s kind of like super premium meat stock! wait until you try canned beef in soup..
Here’s the link for Thread 1 Part 2 courtesy of TAC
zip file . approx 21.m , should be good for 7 days
https://www.yousendit.com/download/cmczMWZNcklCTW5IRGc9PQ
Enjoy and Store !
Too Early on the east coast, forgot to include that the archive zips are available for all..
going back to sleep... yawn.. just kidding ...
Dill Pickles
Sterilize jars and pack into each jar beans or cucumbers (standing end on end) along with one large clove garlic, one tabasco or other small hot pepper, 1 dill stalk top
Brine
1 Quart White Vinegar
3 Quarts DISTILLED Water
1 scant cup salt
Heat brine to boiling and pour over cucumbers in jars.
Seal and Invert Jars until cool
Ready to eat in three or 4 weeks
Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling.
There you go simple and easy. You will notice that the cucumbers are never blanched or par boiled, etc. The beans should not be either, although I have noticed that they really take 4 to 6 weeks, just a little longer than the cukes.
I’m looking for the old-fashioned churn salt-brine pickles recipe, i think it included alum...
any help appreciated..