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Dill Pickles V (P, TNT)
Source: My sister, Judy
Yield: 15 cucumbers

2 tbsp. pickling spice, make sure it has just 2 of those little pieces hot red pepper
2 tbsp. salt
2 cloves garlic
8 tbsp. vinegar
15 small hard cucumbers
1 2-litre jar with the rubber seal
Cooled boiled water

Mix the dry ingredients in a cup. Then pour the dry ingredients into the jar. Add the vinegar. Then put in the cucumbers.

Pour in the COOLED down boiled water to the top. (I once broke a jar by being impatient and pouring in hot boiled water).

Let sit on a counter. If you leave it in the sun, it will sour faster.

For half-sour pickles by Shabbat, prepare on Wednesday afternoon. For more sour pickles, experiment backwards by however much time you want.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A