| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Batch | ||
INGREDIENTS
| Cucumbers | ||
| Fresh dill | ||
| Salt | ||
| Red peppers | ||
| Garlic | ||
| Vinegar | ||
| Origin: Atlan Pfluger, 1960s | ||
| Pflugerville, TX | ||
| Shared by: John Poole, May 1995 |
INSTRUCTIONS
Put a sprig of dill in the bottom of quart jar. Pack cucumbers in jar. Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons of salt in jar. Make a brine: add one cup vinegar to three cups of water and bring to a boil. Pour solution over pickles. Seal jar and place in a pan of boiling water. Be certain that the lids are covered with the water to ensure a good seal. When cucumbers begin to change from dark green to light green, remove from boiling water and cool. Let sit for a mimimum of two weeks before using. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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