Grandpa’s popular creation – from Archie’s menu box
Black and Green olives such as:
Oil cured, Black greek, Alfonso, Cracked Green Greek, California ripe/black and green
pepperoncini, sweet pickled red peppers, celery, onions, capers, anchovies, pickled mushrooms (or canned mushroom slices)
Chop all up fine, but not too fine. Add olive oil, little wine vinegar, pinch oregano. Keep refridgerated.
From Grandma to D Perugi
To 3 lbs. of pickling cukes (small to medium firm) in 1 gallon jar add:
4 cloves garlic, sliced
3 or 4 sprigs dill including seed heads
2 tsp. whole pickling spice
Arrange in layers: cukes, spice, dill, garlic. Then add brine made by boiling 1/2 C kosher salt in 2 quarts water and cooled to tepid. On top, place 3 or 4 small pieces jewish rye bread or pumpernickle bread crumbs and 1 or 2 pinches of alum for crunchiness. Put cheesecloth over jar attached with rubber band. Use weught to keep pickles submerged if necessary.
“Half-done” are ready in 5-7 days. Then put in refridgerator with cap to slow up process and preserve.