Victory's Kosher Style Pickles " Made Easy"
- Ready In:
- 97hrs
- Ingredients:
- 13
- Yields:
-
1 gallon
ingredients
- 1360.77-1814.36 g cucumbers, enough to fill ice cream pail
- 266.21 ml kosher salt
- 1656.13 ml boiling water
- 59.16 ml sugar
- 9.85 ml Accent seasoning
- 12 garlic cloves, crushed
- 236.59 ml white vinegar
- 1419.54 ml cold water
- 19.71 ml dried red pepper flakes
- 59.16 ml black peppercorns
- 3 whole bay leaves
- 59.16 ml pickling spices
- 1 large onion, cut into rings
directions
- Wash cucumbers cut into pickle spears enough to fill ice cream pail with the onion rings.
- Add 18 tablespoons kosher salt to boiling water; stir to dissolve.
- Pour hot salt water over cucumbers and onions; cover and let soak for 1 hour.
- Drain salt water but do not rinse cucumbers.
- Add the dry ingredients; mix well.
- Then add the cup of white vinegar.
- Then add cold water; mix well.
- Put pickles in fridge. Don't eat till 3 or 4 days--trust me it is well worth the wait--the longer they sit the better they taste.
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RECIPE SUBMITTED BY
i live in iowa
my day job is plumbing and heating chef by nite lol i like hunting fishing and of course cooking