Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
14 to 16 |
small | cucumbers | |
|
2 |
tbsp. | vinegar | |
|
4 |
cloves | garlic | peeled |
|
4 |
bay leaves | ||
|
1 |
tsp. | whole mixed pickling spice | |
|
½ |
tsp. | mustard seed or celery seed | |
|
2 |
bunches | fresh dill | |
|
¼ |
cup | coarse salt | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Wash cucumbers and drain.
- Pack in upright position in 2 hot sterilized quart jars. Combine the next 6 ingredients and pour half the mixture in each jar.
- Bring water and salt to boiling point and pour over cucumbers, leaving 1/2-inch space at top of jars.
- Seal at once. Let stand at least 1 week before using.
Recipe Serving #:
2 Quarts