| 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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