Quick Dill Pickles Recipe
Ingredients
| 14 to 16 cucumbers, about 3 1/2 inches long | ||
| Vinegar | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), peeled | |
| Mixed spice | 1 Teaspoon | |
| 1/2 teaspoon whole mustard or celery seeds | ||
| Bay leaves | 4 | |
| 2 small bunches fresh dill | ||
| Grape leaves | 2 | |
| Water | 1 Quart | |
| Coarse salt | 1/2 Cup (16 tbs) | |
Directions
1. Wash the cucumbers and drain. Pack in upright position in two sterile quart jars. Add half the vinegar, garlic, pickling spice, mustard, bay leaves, dill and grape leaves to each jar.
2. Bring the water and salt to a boil and pour over the cucumbers, filling the jars to within one-half inch of the top. Seal at once. Let stand in refrigerator at least one week before using and use within two to three weeks.
2. Bring the water and salt to a boil and pour over the cucumbers, filling the jars to within one-half inch of the top. Seal at once. Let stand in refrigerator at least one week before using and use within two to three weeks.
Chef
