| Recipe: |
(2 pint jars)
2 cucumbers - Burpless/hothouse/European cucumbers are best, but I've used the nasty ones from the American groceries (tried to scrape the wax off the skin and cut out some of the smooshy seedy middle). Slice into narrow strips, the length of the jars (don't peel)
1/2 - 1 head of garlic - peeled, with the bigger cloves cut down the center
Pack jars tightly with cucumber strips, then stuff garlic in the "corners".
For the brine:
1/2 c water
3/4 c cider vinegar
1/2 T dill seed
1 t whole yellow mustard seed
1/4 - 1/2 t whole peppercorns
2 T (pickling) salt
Combine brine ingredients in a stainless steel or glass saucepan. Heat to a boil, then
reduce heat and simmer 5 minutes. Pour over cucumbers. Refrigerate for 1-2 weeks
before eating.
Note: I really cram the cukes in the jars and there is more than enough brine to cover them. If you find your jars aren't full, just add more water to fill them. (Thus replacing at least part of the 1/2 c of water I removed from the recipe :-)
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