| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
| 2 | qt | Water |
| 1 | qt | White vinegar |
| 1 | c | Pickling salt |
| 5 | lb | Cucumbers |
| 1 | bn | Fresh dill |
| 1 | Head garlic |
INSTRUCTIONS
Combine water, vinegar and salt. bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers. Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days. As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going. NOTES : These need to stay in the fridge, but they're crispy and delicious! Play around with the recipe, adding your favorite spices and herbs. Posted to MC-Recipe Digest V1 #666 by Raymond <[email protected]> on Jul 11, 1997
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