Dill Pickles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Salt |
| 2 | tb | Vinegar |
| 1 | ts | Pickling spice |
| 1 | sm | Jalapeno |
| 3 | Cloves garlic | |
| Dill; on bottom and on top |
INSTRUCTIONS
Pack cucumbers tightly. Add above. Fill with water. Boil lid. When hot, seal bottles. Store upside down for one day. Open after one week. Posted to JEWISH-FOOD digest 301 Date: Sun, 4 Aug 1996 20:56:32 -0500 From: kathi sandler <kas@flash.net>
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