| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pickles, Vegetables |
12 |
Servings |
INGREDIENTS
| 4 |
|
Dzn. Pickling Cucumbers * |
| 1 |
|
Bunch Dill |
| 1 |
qt |
Cider Vinegar |
| 8 |
c |
Water |
| 1 |
c |
Pickling Salt |
|
|
Cloves Gralic, Peeled |
INSTRUCTIONS
* Pickling cucumbers are cucumbers that are not less than 3-inches long
and not more than 4-inches long.
~------------------------------------------------------ ~-----------------
Wash the cucumbers and remove any stems. Cover with cold water and
refrigerate overnight or for several hours. Pack the cucumbers into pint
jars as tightly as possible. Poke in 2 springs of dill. Bring the cider
vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your
taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a
slotted spoon and put one in each jar (or to taste) while the brine cools
slightly. Pour the hot brine into the jars and seal. Makes 12 Pints.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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