| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
12 |
Servings |
INGREDIENTS
|
|
Cucumbers |
| 3 |
c |
Vinegar (5% acidity) |
| 3 |
c |
Water |
| 6 |
tb |
Salt (not iodized!) |
|
|
Fresh or dried dill |
|
|
Garlic; sliced |
|
|
Mustard seed |
|
|
Red pepper pods (optional) |
INSTRUCTIONS
Wash cucumbers. Combine vinegar, water and salt. Bring to a boil. Place
generous layer of dill, 1/2-1 clove garlic and 1-1/2 tsp mustard seed in
bottom of each quart jar. Pack jar half full of cucumbers, add another
layer of dill and fill to top with more cucumbers. Fill jars to within 1/2
inch of top with boiling liquid. Put caps on jars, screwing the band tight.
Process 5 minutes in boiling water bath. These pickles are very crisp. Jars
can be packed with small, whole cucumbers, sliced for hamburgers or split
lengthwise. You can use this recipe for pickled carrots or okra. A pod of
hot pepper may be added if desired.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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