MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dilled Quick Pickles
Categories: Squash, Herbs, Vegetables, Chilies
Yield: 2 Servings

1 1/2 lb (4") pickling cucumbers,
- stemmed, in quarters
1/3 c Thin sliced, halved, red
- onion
6 Sprigs fresh dill
6 cl Garlic; thinly sliced
2 ts Coriander seeds
2 ts Whole black peppercorns
2 ts Celery seeds
1 ts Mustard seeds
1/2 ts Crushed red pepper; or more
1 3/4 c Water
1 1/3 c White vinegar
1 tb Sugar
1 tb Salt

Pack cucumbers, onion, dill, and garlic into two
sterilized pint canning jars. Divide coriander seeds,
peppercorns, celery seeds, mustard seeds, and crushed red
pepper (if using) evenly between the jars.

In a small saucepan combine the water, vinegar, sugar,
and salt; bring to boiling. Divide hot mixture evenly
between jars, pouring it slowly over the cucumber
mixture. Secure lids and store in refrigerator overnight
or for up to 1 week before serving.

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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