Before pickling foods, sterilize the jars and their lids by boiling them in enough water to cover for for 10 minutes. Leave them in hot water until ready to use.

Ingredients

• 2 pounds pickling cucumbers
• 5 cups water
• 3 tablespoons course salt
• 10 garlic cloves, blanched and coarsely chopped
• 2 sprigs of dill
• 2 tablespoons pickling spice
• 2 bay leaves

Instructions

1. Pack the cucumbers into 2 quart-size jars. Set aside.

2. Combine the water, salt, garlic, dill, pickling spice and leaves. Pour the mixture over the cucumbers, filling to within 1/4 inch of the rims. Seal with the lids. Set the jars in the sun for 24 hours. Store in a cool place for 3 days before refrigerating.

Other Appetizer Recipes

Marinated Olives

Tip

Pickled Vegetables