24 hour pickles

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

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