Yield: 1 Servings
|12||To 14 cucumbers; sliced|
|½ cup||Canning salt or table salt|
|Shake mustard seed|
Very simple recipe. Mix salt, vinegar and water together. I nuke mine for about 20 minutes in the microwave (making sure to stir the salt in) while I'm cutting slices. Put a sprig of dill and a couple of garlic cloves in along with a shake of mustard seed or whatever type of spices you perfer in your clean, water bathed jar. If packed tight makes enough juice for about 4 quarts or 8 pints. Water bath for about 10 minutes.
Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 06:49:27 -0700 From: Barbara Schmidt <smgin2@...> NOTES : You can also use this same method and refrigerate the pickles instead of
water bath. They're good for about 2 months. They are also crisper. This is an
approved Ball method and measurements for refridgerated pickles.