This fall I attempted to recreate a pickle recipe that my grandmother and a friend's grandmother (both Hungarian) used to make. Rose made huge crocks of these with rye bread stuffed around the pickles and in between. In searching for recipes I found a few online, but none was very specific about either amounts or technique. Can anyone tell me more about the acidity of the ingredients and whether this recipe could work canned and not as just refrigerator pickles? They are still delicious. I have one pint left in my fridge. Thanks for any expertise on canning.
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