Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 1 cup | White vinegar |
| ½ cup | Sugar |
| ⅓ cup | Salt; (not iodized) |
| 6 \N | Cucumbers; up to 7 |
| \N \N | Dill; fresh or dried |
| 6 \N | Garlic cloves; up to 8 |
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