Garlic Pickles
Ingredients:
1 gallon cucumbers, sliced
1 quart of white vinegar
2 quarts of water
1 cup plain salt
1 teaspoon tumeric
fresh dill-one stick per jar or can use
the dried dill
6 cloves of garlic per quart jar
(can be whole, sliced or crushed)we
love garlic, so you can use less
Fresh onion slices, if wished
Slice cucumbers and soak in large tin wash pan in water and lime overnight. Rinse 3 times the next day.
Place, onion, dill and garlic in quart jars. Pack with cucmbers. Heat vinegar, water, salt and tumeric to boiling. Pour over pickles. Screw heated lids on very tight. I usually turn them upside down on a thick towel.
Set for at least one month, if you can wait.
Note: I really don't know what the tumeric does, but I do know that it is very messy and stains whatever it touches. I
continue to use it each time though.
B-man
