Recipe - Refigerator Pickles

2 qt Water
1 qt White vinegar
1 cup Pickling salt
5 pound Cucumbers
1 bn Fresh dill
1 Head garlic

Combine water, vinegar and salt. bring to a boil. Remove from the heat and
refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers.
Put some dill flowers and at least 5 peeled garlic cloves into each canning
jar. ( I like to add peppercorns too). Pack cucumbers into jars nice and
tight, cover with cold brine, secure lids and refrigerate at least 3 days.
As you take out and devour pickles, put more cucumbers in the jar and keep
the cycle going.

NOTES : These need to stay in the fridge, but they're crispy and delicious!
Play around with the recipe, adding your favorite spices and herbs.

Posted to MCRecipe Digest V1 #666 by Raymond r1706@tl.infi.net on Jul
11, 1997