So many people asked to come along on his travels, he--or rather, his creator, Jeanette Bennett--established #TemporalTues . Followers are invited to tweet their time travels on Tuesday, and to follow others' travels by following the hashtag (the # sign) #TemporalTues. If you aren't on Twitter, this is nonsense, but that's nothing new for my posts.
At any rate, in honor of Temporal Tuesday, I'm going to post my recipe for refrigerator dill pickles out of a cookbook I inherited from my grandmother. The publication date of the book is 1954. Shut up, it is not an antique. I was born in 1950. Shut UP!...
The proportions are from the cookbook, but the notes are mine.
REFRIGERATOR DILL PICKLES
- Brine (1 cup salt to 1 gallon water)
- cucumbers, washed and cut as you please
- 1/2 cup salt
- 2 cups vinegar
- 3 quarts water
- garlic cloves
- dill weed
Rinse cucumbers and pack into clean, hot jars with 1 clove garlic and some dill weed in each jar.
Combine salt, vinegar and water. Bring to a boil. Boil for 1 minute.
Pour boiling mixture over cucumbers in jar. Seal. Refrigerate when cool.
Even my grandsons who were raised on store-bought food love these pickles.