Name: Spicy Dill Pickles
Ingredients: 12 Pickling cucumbers; 2 c Water; 1 3/4 c Distilled white vinegar; 1 1/2 c Packed coarsely chopped fresh dill; 1/2 c Sugar; 8 Garlic cloves; chopped; 1 1/2 tb Coarse salt; 1 tb Pickling spice; 1 1/2 ts Dill seeds; 1/2 ts Dried crushed red pepper

So here’s how to avoid hypocrisy in fasting. If at any point, while fasting, you find yourself thinking, “God will love me more…God will surely be impressed with me now!” get in your car and go eat a McDonald’s Quarterpounder! If you are the least way tempted to believe, “God will bless me more…He will have no choice but to regard my righteousness!” go eat the biggest greasiest pizza you can find! If it crosses your mind, “I’m better than others who don’t fast, and I sure hope they recognize it as clearly as I do!” go to an all-you-can-eat smorgasbord!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	servings

INGREDIENTS

12		Pickling cucumbers
2	c	Water
1 3/4	c	Distilled white vinegar
1 1/2	c	Packed coarsely chopped fresh dill
1/2	c	Sugar
8		Garlic cloves; chopped
1 1/2	tb	Coarse salt
1	tb	Pickling spice
1 1/2	ts	Dill seeds
1/2	ts	Dried crushed red pepper

INSTRUCTIONS

Combine all ingredients except dill sprigs in large bowl. Stir, let stand
at room temperature 2 hours until sugar and salt dissolve.
Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour
pickling mixture over to cover. Place a few dill sprigs in each jar. Cover
jars with lids and close tightly. Refrigerate at least 10 days. Pickles
will stay fresh for up to 1 month. Keep refrigerated.
Makes three 1 1/2-pint jars.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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