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Easy recipe for delicious dill pickles and you can make as few or many as you want. |
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2 lbs. (about 10) pickling cucumbers 2 cups water 2 cloves garlic, chopped |
2 cups distilled white vinegar 1 T. coarse salt 1/2 cup sugar 1 T. snipped fresh dill |
In a large bowl, combine all ingredients. Cover and let stand at room temperature for 1 hour. Fit cucumbers into two 1-quart jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving to develop flavor. |
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| Submitted by: Debra Moore, Kountze, Texas |
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