| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Firm Kirby cucumbers; 3" to 5" long, (about 20) |
| 1 1/2 |
c |
Coarse salt |
| 2 |
tb |
Mixed pickling spices |
| 4 |
|
Garlic cloves – (to 5); unpeeled |
| 4 |
|
Sprigs fresh dill -; (to 5) |
| 2 1/2 |
c |
Apple-cider vinegar |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Wash cucumbers well. Place in a large nonreactive container. Combine 1/2
gallon water with 1 cup salt, and stir until salt is dissolved. Pour over
cucumbers. Place a plate on cucumbers to keep them submerged in liquid.
Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding
brine. Pack into four to five wide-mouthed quart jars. Divide pickling
spices, garlic, and dill between the jars. Combine 6 1/4 cups water, 1/2
cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and
pour into packed jars. Cool on a rack to room temperature. Cover, and
refrigerate for up to 2 weeks. Makes about 1 gallon.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - [email protected]" Yield: "1 gallon"
Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 37g Carbohydrate; 0mg Cholesterol; 135360mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
2 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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