Yield: 1 Servings
|2 quarts||Kosher dill pickles|
|3 tablespoons||Pickling spices|
|¼ teaspoon||Red pepper|
|½ cup||Cider vinegar|
|3||Cloves garlic; thinly sliced|
Drain pickles & discard juice. Slice pickles ½-inch thick & divide into 3 parts, placing each third in a separate bowl. Pour the rest of the ingredients (divided into thirds) over each bowl of pickles. Do not stir the first day. Cover & refrigerate. For 3 days stir each day & then put into sterilized jars & seal. (Discard garlic when placing in jars.) MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .