Title: 24 Hour Pickles
Categories: Pickles &, Relishes
Yield: 4 Servings
2 qt Water
1 c White vinegar
1/2 c Sugar
1/3 c Salt; (not iodized)
6 Cucumbers; up to 7
Dill; fresh or dried
6 Garlic cloves; up to 8
Bring first 4 ingredients to rapid boil and cool completely. Liquid should
be enough to fill 4 jars (depending on size). Wash jars and lids.
Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per
jar), dill to taste. Pour liquid (when completely cooled) into jars.
Refrigerate 24 hours. Must be kept in refrigerator.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz on Mar 18, 1998