| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Vinegar |
| 12 |
|
To 14 cucumbers; sliced |
| 1 |
qt |
Water |
| 1/2 |
c |
Canning salt or table salt |
|
|
Sprig dill |
| 3 |
|
Cloves garlic |
|
|
Shake mustard seed |
INSTRUCTIONS
Very simple recipe. Mix salt, vinegar and water together. I nuke mine for
about 20 minutes in the microwave (making sure to stir the salt in) while
I'm cutting slices. Put a sprig of dill and a couple of garlic cloves in
along with a shake of mustard seed or whatever type of spices you perfer in
your clean, water bathed jar. If packed tight makes enough juice for about
4 quarts or 8 pints. Water bath for about 10 minutes.
Posted to EAT-L Digest 08 Sep 96
Date: Mon, 9 Sep 1996 06:49:27 -0700
From: Barbara Schmidt <smgin2@SPRYNET.COM>
NOTES : You can also use this same method and refrigerate the pickles
instead of
water bath. They're good for about 2 months. They are also
crisper. This is an
approved Ball method and measurements for refridgerated pickles.
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