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| Garlic Dill Pickles | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: N/A Difficulty: N/A Serving Size: Makes 6 to 8 quarts |
About 50 small, slim cucumbers, about 3-4" long 4 cups white vinegar 3/4 cup coarse salt (not table salt) 8 cups water Dill Garlic cloves, peeled |
| Instructions: | |
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Put cucumbers in cold water and let stand overnight. Drain the cukes, wipe dry and pack in sterilized jars. Put vinegar, salt and water in a saucepan and bring to boiling point. Pour over cucumbers in jars. Put one or two large sprigs of dill and one to three cloves of garlic, depending on your taste, in each jar. Seal jars. process the jars in a boiling water bath for about 15 minutes Store in a cool place for about 5 or 6 weeks before using. | |
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