I need a receipe for pickles.

Question

I don't want to cook them, I am looking for a cold pack process.

Answer 1

All you need is a package of pickling spice from the grocery store, a big enough vat to hold the pickles and, of course.. the cucumbers... dump them and the spice in the vat and cover with water.. put the whole mess in your chill chest and wait about a week.

Answer 2

INGREDIENT

8 pounds 3 to 4 inch long pickling cucumbers

4 cups white vinegar

12 cups water

2/3 cup pickling salt

16 cloves garlic, peeled and halved

8 sprigs fresh dill weed

8 heads fresh dill weed

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DIRECTIONS

Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.