RFCJ RECIPE ARCHIVE
Posted by : Jerry Bernstein Pickles, Half-Sour #2 - pareve
I'll give you my recipe, but - true to my bubbe - I don't have accurate quantities, you have to TASTE and adjust. Water and salt - about 4tbs to 1.5 quarts - boil it. Add 1 tbsp vinegar. Cool it well. Wash gerkins (small cucumbers) well and stuff into your pickling jar (use anything NOT metal). As you stuff in gerkins distribute sprigs of fresh dill and a few garlic cloves. Throw in a tspn of whole black pepper cloves. Cap LOOSELY and let sit in cool place (e.g., not a sunny window) for a day or two. It'll get a bit cloudy; that's what you want. Then taste and if you like leave for another day, etc. Refrigerate. Enjoy. If you think it's too salty, garlicky, etc., try again. This is a genuine recipe and it works. Jerry
