| 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
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