| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning &, Preserving | 1 | Servings | |
INGREDIENTS
| 1 | qt | Vinegar |
| 3 | qt | Water |
| 3/4 | c | Pickling salt |
| Dill seed | ||
| Whole garlice cloves | ||
| Cucumbers |
INSTRUCTIONS
Soak whole cucumbers overnight in cold water and 1/2 tsp alum. Then wash and slice as desired. Pack into hot jars - to each jar add 1 1/2 tsp dill seed and add 1 - 3 whole garlic cloves. Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal. Brine will cover about 8 quarts of pickles. NOTES : Can slice mine several different ways - but David likes them the best very, very, thin to put on hamburgers and salads. Recipe by: Kim Maness Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pookiehd@aol.com on Aug 6, 1997
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