| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles &, Relishes | 4 | Servings | ||
INGREDIENTS
| 2 | qt | Water |
| 1 | c | White vinegar |
| 1/2 | c | Sugar |
| 1/3 | c | Salt; (not iodized) |
| 6 | Cucumbers; up to 7 | |
| Dill; fresh or dried | ||
| 6 | Garlic cloves; up to 8 |
INSTRUCTIONS
Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator. Clearwater, Florida busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 18, 1998
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