24 hour pickles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 1 | cup | White vinegar |
| ½ | cup | Sugar |
| ⅓ | cup | Salt; (not iodized) |
| 6 | Cucumbers; up to 7 | |
| Dill; fresh or dried | ||
| 6 | Garlic cloves; up to 8 | |
Directions
Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids.
Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars.
Refrigerate 24 hours. Must be kept in refrigerator.
Clearwater, Florida
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 18, 1998