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Dill Pickles

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CATEGORY CUISINE TAG YIELD
Grains Niger Toohot03 1 servings

INGREDIENTS

15 Pickling cucumbers or Kirbies
1 md Onion; sliced
1 Celery stalk; sliced
1/2 Carrot; peeled and sliced
1 Jalapeno pepper; sliced with seeds
8 Garlic cloves; peeled
1 bn Dill
1 Sprig Thyme
=== PICKLING LIQUID ===
3 c Water
2 c White vinegar
1/4 c Coarse salt
2 tb Granulated sugar
3/4 ts Ground cumin
1 ts Black peppercorns
1/2 ts Turmeric
2 Whole cloves
1 Bay leaf

INSTRUCTIONS

Bring a large stockpot water to a boil. Add cucumbers, immediately remove
from heat, and drain in a colander. Rinse with cold water and reserve.
Combine pickling liquid ingredients in a medium saucepan and bring to a
boil. Place cucumbers in a large container with remaining vegetables and
herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap
down solids until liquid rises to top. Cover with plastic wrap and let
stand at room temperature 1 day. Transfer to a sealed container and
refrigerate 3 days before serving. Store indefinitely. This recipe yields
15 pickles.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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