| 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 <r1706@tl.infi.net> on Jul
11, 1997
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