|5 pounds||Firm Kirby cucumbers; 3" to 5" long, (about 20)|
|1½ cup||Coarse salt|
|2 tablespoons||Mixed pickling spices|
|4||Garlic cloves - (to 5); unpeeled|
|4||Sprigs fresh dill -; (to 5)|
|2½ cup||Apple-cider vinegar|
Wash cucumbers well. Place in a large nonreactive container. Combine ½ gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid.
Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars. Combine 6¼ cups water, ½ cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 1 gallon.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 gallon" Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 135360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 ½ Other Carbohydrates
Recipe by: Martha Stewart
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