Quick pickles
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5 | pounds | Firm Kirby cucumbers; 3\" to 5\" long, (about 20) |
1½ | cup | Coarse salt |
2 | tablespoons | Mixed pickling spices |
4 | Garlic cloves - (to 5); unpeeled | |
4 | Sprigs fresh dill -; (to 5) | |
2½ | cup | Apple-cider vinegar |
3 | tablespoons | Sugar |
Directions
Wash cucumbers well. Place in a large nonreactive container. Combine ½ gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid.
Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars. Combine 6¼ cups water, ½ cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 1 gallon.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 gallon" Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 135360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 ½ Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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