RFCJ RECIPE ARCHIVE
Posted by : Jerry Pickles, Half-Sour #4 - pareve
2 qts water 1 tablespoon white vinegar 8-15 tablespoons salt - to you preference Boil the above and cool it off tablespoon pepper corns large sprig fresh young dill 2-4 (I use 8-10!) cloves garlic Stuff large non metallic pickeling jar with gerkins (I like small ones) Layer with garlic and dill and peppercorns. Pour in cooled liqued. Cover LOOSELY and let stand in a cool dark place for 1-2 days. Check every 1/2 day. Will get cloudy. Taste the pickles. Keep going in 1/2 day increments if needed to get to the "doneness" you like, then refrigerate to stop the fermentation. Eat. A mechayah!
