Editing Ploughman's pickle
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Once everything had boiled down, this recipe gave me about 50% of what I started with by volume the next morning. In total, I ended up with about 2.5 liters of pickle that I canned for the winter. | Once everything had boiled down, this recipe gave me about 50% of what I started with by volume the next morning. In total, I ended up with about 2.5 liters of pickle that I canned for the winter. | ||
== Ingredients == | == Ingredients == | ||
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* 2 apple | * 2 apple | ||
* 2 medium sized zucchini | * 2 medium sized zucchini | ||
* 7-8 | * 7-8 dated (pitted) | ||
* 1/4 cup of raisins | * 1/4 cup of raisins | ||
* 1/4 cup of gherkins or relish or other small pickles you have around and can chop up. | * 1/4 cup of gherkins or relish or other small pickles you have around and can chop up. | ||
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* 1pt of apple cider vinegar | * 1pt of apple cider vinegar | ||
* 12oz (by weight) brown | * 12oz (by weight) brown suar | ||
Seasonings: | Seasonings: | ||
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I canned my pickle in glass Ball jars and put them aside for at least 2-3 weeks. The pickle should reach a stable state after 2 months but might still improve as it stews in its juices and further integrates. | I canned my pickle in glass Ball jars and put them aside for at least 2-3 weeks. The pickle should reach a stable state after 2 months but might still improve as it stews in its juices and further integrates. | ||