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| KIMOSABE... |
 Posted: Tue Sep 15, 2009 3:13 am |
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Garlic Dill Pickles
Wash with a brush and then blanch Kirby cukes for 1 to 2 minutes
Into a 1 quart wide-mouthed jar:
4 teaspoon salt
1 teaspoon sugar
3 chopped garlic cloves
1/3 cup vinegar
1 Tablespoon mustard seed
1 large or 2 small whole Allspice
6 sprigs Dill
Add a little boiling water to dissolve
Stuff jars with cukes cut in half, slices, spears, or whole
Option: one jalapeņo or one habanera pepper sliced in half lengthwise.
Top off with boiling water. Screw lid on and shake jar to dissolve any salt deposits in the bottom.
Then loosen the lid and leave at room temp for about five or six days.
Refrigerate thereafter.
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