CATEGORY	CUISINE	TAG	YIELD
	Jewish	Pickles	1	Servings

INGREDIENTS

5	lb	Small cucumbers (approx)
1	bn	Fresh dill (up to)
4		Cloves garlic; cut in half
1/2	ts	Pickling spices; optional
1	c	Salt
4	qt	Water
2		1-gallon jars

INSTRUCTIONS

From: Kathi Sandler <kas@flash.net>
Date: Sat, 03 Aug 1996 13:55:50 -0500
Source:  The Spice and Spirit of Kosher-Jewish Cooking
Wash cucumbers very well.  Cut off ends.  Place dill and garlic into a
gallon jar.  Put in cucumbers.  Pour 1 cup of salt into the other gallon
jar. Then fill the jar to the top with water. Mix well. Pour this salted
water solution into the jar with the pickles, filling to the top. (The
amount of water needed for a gallon jar will vary depending on size and
amount of pickles in the jar; the ratio is 1/4 cup salt to 1 quart water.)
Cover tightly and keep in a dark room or closet.  They will be half sour
after one week (and completly sour after 2 weeks.)
JEWISH-FOOD digest 298
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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