Yield: 4 Servings
|1 cup||White vinegar|
|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.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 18, 1998