Updated Monday, September 27th, 2010
Total Time: 30
Yield: about 3 dozen pickles
This recipe for half sour pickles is so simple! Place pickling cucumbers in a jar, add the spices, then pour a vinegar-water-salt mixture over the top. Leave sealed for 24 hours and you're done.
Pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves, and pickling spice.
Mix water, vinegar, and salt. Pour over cucumbers (leaving headspace) and seal.
Leave at room temperature 1 day; then refrigerate.
For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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