| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Odds &, Ends |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Garlic powder |
| 1 |
c |
Dill |
| 5 |
c |
Water |
| 2 |
c |
Cider vinegar |
| 5 |
|
Cloves |
| 6 |
tb |
Canning salt |
INSTRUCTIONS
1. In a gallon jug put in the garlic & cloves.
2. Pack jar full of cucumbers.
3. In a bowl mix water, vinegar, salt, & dill, let chill for 1 hour.
4. Pour over the jar of cucumbers, Cover with saran wrap.
5. Set 24 hours on a shelf in the cupboard.
6. Next place them in the ice box for 4 days, eat on the 5th day.
Recipe by: St. John's Favorite Recipe's - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
<CuisineArt@aol.com> on Jan 19, 1998
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