*  Exported from  MasterCook  *
                               GARLIC PICKLES
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Relishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Heads of Cauliflower
    4                    Heads of Green Cabbage
    1       bn           Fresh Carrots
    1                    Head of Garlic
    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 alittle 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 tablespoon 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 tablespoons of salt on top, along with 2
   tablespoons of mustard seeds, 2 tablespoons 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 tablespoon of salt or two.  It’s
   important not to add too much salt in the beginning but to keep the
   balance constant and to add alittle more as the salt is absorbed.  In
   our case, we added 3 tablespoons 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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