Pink Hue Pickles. Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because. I have pickled oak cabinets and want to paint my walls gray (light grey preferably).

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Ingredients of Pink Hue Pickles

It's 5 of large jars 46 ounce each.
You need 3-1/2 quarts of white distilled vinegar.
Prepare 1/2 cup of Pink Himalayan salt.
It's as needed of Cucumbers pickling sized.
You need 1 tablespoon of yellow mustard seeds.
It's 1 teaspoon of coriander seeds.
It's 5 tablespoon of Pink Himalayan salt.
Prepare 5 leaf of Bay leaves.
Prepare 1-1/2 quarts of water.
It's 1-2/3 cup of sugar.
Prepare 1 cup of confectionery sugar.

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Pink Hue Pickles instructions

Boil the vinegar, 1/2 cup salt, 1-2/3 cup sugar, 1-1/2 quarts of water, and 1 cup confectionery sugar..
Add mustard seeds and coriander seeds to the jars along and the bay leaves. Pack sliced and whole Cucumber and add tablespoon of salt to each jar..
Or add to the bottom before adding Cucumber.
Add boiling solution to jars and seal.
I did 2 jars of sliced and 3 jars of whole..
Set in a cool dark place for 6 weeks refrigerate after opening. I hope you enjoy!.

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