RFCJ RECIPE ARCHIVE
Posted by : AKushner Pickles, Garlicky Dill - pareve
Here is a simple recipe for wonderful, garlicky dill pickles. In each one quart sealer place the following: 1 tbsp pickling salt 1 tbsp vinegar 1 1/2 tsps pickling spice 4 (or more) cloves of garlic a sprig of dillweed pack the cucumbers into the jar, place another sprig of dill on top. Fill the jar with cold tap water. Seal tightly - use new rubber rings every time. Invert jars on newspaper overnight to see if any are leaking - if so, retighten lid. Leave jars on counter for about 5 - 7 days - you will see the cukes changing color. If you like half-done pickles, as we do, refrigerate them at this stage. If you like them completely done, wait a few more days, then refrigerate them. They must be refrigerated as they are done with cold water instead of brine. Incidentally, it takes approximately one pound of cukes to fill a one quart jar. I have used this recipe and method equally well with green tomatoes. Enjoy!!!!!!!!! Terri
