Shaker Pickles Food
SHAKER PICKLES
I got this recipe from my MIL and she got it from the newspaper. The orginial poster is Mary Ellen Largent from Morgan County WV. I started making these last year when my cucumber plants decided to over produce. They keep for 6 or months in the fridge. They are enjoyed by all here. Not to sweet and not to sour. Note cooking time is refrigeration time.
Provided by barefootmommawv
Categories Summer
Time P7DT10m
Yield 1 gallon jar, 40 serving(s)
Number Of Ingredients 9
Steps:
- Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
- Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
- Note: cooking time is actually refrigeration time.
Nutrition Facts : Calories 87.8, Fat 0.1, Sodium 945.3, Carbohydrate 21.5, Fiber 0.6, Sugar 19.3, Protein 0.6
SHAKER PICKLES
These quick cucumber pickles are built from a flavorful solution of turmeric, mustard seeds, and garlic.
Categories Onion Cucumber Bell Pepper Summer Boil House & Garden
Yield Makes about 8 pints
Number Of Ingredients 11
Steps:
- Mix the vegetables with the salt in a large bowl. Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. Drain. Mix the remaining ingredients in a large pot and bring to a boil. Add the drained vegetables and bring to a boil again. Pour into hot, sterilized jars, cover and seal.
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