*  Exported from  MasterCook  *

                              Garlic Pickles

Recipe By     : 
Serving Size  : 60   Preparation Time :0:00
Categories    : Relishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Cauliflower heads
   4                    Green Cabbage heads
   1       bn           Fresh Carrots
   1                    Garlic head
   1       bn           Celery
   4       lb           Kirby cucumbers
  15       tb           Salt
  10       l            Hot water
   2       tb           Mustard seeds
   2       tb           Peppercorns
   4                    Bay leaves

  These are the approximate ingredients you would need to fill up a
  10 liter barrel.

  Peel garlic and cut each clove in half. Peel carrots. Wash
  vegetables. Cut cabbage, carrots and celery into quarters. Break
  apart cauliflower. Leave cucumbers or tomatoes whole. With cabbage,
  discard outer leaves and cut off the hard part at the base. With
  the cauliflower, leave a little it of the leaves on for taste but
  discard the hard part of the stem.

  Mix vegetables in layers so all of one kind is not next to the
  other. Put in the vegetables, garlic, then vegetables again, and so
  on. Add 1 heaping tb of salt for each liter of hot water that you
  will add to the barrel. After the barrel is full with the
  vegetables and water, add 5 more tb of salt on top, along with 2 tb
  of mustard seeds, 2 tb peppercorns, and 4 bay leaves. You can use a
  cheescloth bag to put the mustard seeds and peppercorns in or just
  throw them in loosely.

  Use clean wood sticks or empty glass bottles on top to hold down
  all vegetables under the water, if necessary. It's important for
  them to be covered at all times. Mix the barrel (if it's large, it
  can be rolled on the floor!) when done and shake it again each day
  for the next few days. It's important to make sure it's being mixed
  well. It should be ready in about 10 days to eat. Kirby cucumbers
  may take a few days longer. Taste the liquid after the first couple
  of days, as you may need to add an additional 1 or 2 tb of salt.
  It's important not to add too much salt in the beginning but to
  keep the balance constant and to add a little more as the salt is
  absorbed. In our case, we added 3 tb of salt on the sixth day, but
  this could change according to what you put in and the size of your
  barrel.
 

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