-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: Jim's Sour Pickles
       Recipe By: 
        Category: Family; Pickles
 Main Ingredient: 
   Cuisine Style: 
           Yield: 1 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
         2 lb           Gherkins, well washed
         4              Dill sprigs, fresh
         2              1/2 Cup White wine vinegar
         1 tsp          Dill seed
       1/2 tsp          Allspice berries, bruised
         1              Mace blade
         1 tsp          Mustard seed, bruised
       1/2 tsp          Black peppercorns,
                        Bruised
       1/2 tsp          White peppercorns,
                        Bruised
       1/2 tsp          Celery seed, bruised
         2              Garlic cloves
         4              Red chilis, dried
         1              Bay leaf, crumbled
         2 tbsp         Course salt
         1              1/4 Cup Water

[Preparation]
These are often known as dill pickles or Sour pickles. They are
simple to make and quite delicious, especially served with salt beef
or cold meat. In this recipe, the cucumbers should be stored for 3-4
weeks before using.

Prick the cucumbers all over with a fork. Pack them tightly into 4
clean dry preserving jars. Place 1 dill sprig in each jar. In a
medium pan, combine the vinegar, dill seed, allspice berries, mace
blade, mustard seed, peppercorns, celery seed , garlic , chilis, bay
leaf and salt. Place the pan over moderate heat to bring liquid to a
boil and continue boiling for 5 minutes. Remove from the heat and set
aside and allow to cool. Remove spices and garlic cloves.

Half fill each preserving jar with w ith ? water, adding more water
if nec essary ? then add the cooled spiced vine gar as ? necessary,
top up the jars with w ith vinegar to cover the cucumbers completely
the liquid should come to within 1/2-inch of top of the jars.

Place the lids on the jars but do them. Set aside the jars in a warm
for 4 days. Seal the jars and store a cool dark place for at least 3
or or until they are required.

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