Recipe - Garden Pickles

1 qt Vinegar
12 To 14 cucumbers; cut or sliced up
1 qt Water
One half cup Canning salt or table salt
Sprig dill
3 Cloves garlic
Shake mustard seed

Very simple recipe. Mix salt, vinegar and water together. I nuke mine for
about 20 minutes in the microwave (making sure to stir the salt in) while
I'm cutting slices. Put a sprig of dill and a couple of garlic cloves in
along with a shake of mustard seed or whatever type of spices you perfer in
your clean, water bathed jar. If packed tight makes enough juice for about
4 quarts or 8 pints. Water bath for about 10 minutes.
Posted to EATL Digest 08 Sep 96

Date: Mon, 9 Sep 1996 06:49:27 0700

From: Barbara Schmidt smgin2@SPRYNET.COM
NOTES : You can also use this same method and refrigerate the pickles
instead of
water bath. They're good for about 2 months. They are also
crisper. This is an
approved Ball method and measurements for refridgerated pickles.