Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 Cucumbers
1/2 c Coarse salt
2 qt Water
2 tb Vinegar
4 Garlic cloves
4 Bay leaves
1/4 ts Mustard seed
1 ts Mixed pickling spice
10 Sprigs Dill

Buy even-sized cucumbers and be sure they are very firm. Wash and dry
them. Arrange the cucumbers in a crock or jar. Bring the salt and
water to a boil. Cool; then add the vinegar, garlic, bay leaves,
mustard seed and pickling spice. Pour over the cucumbers. Arrange
the dill over all. The liquid should completely cover the cucumbers;
if not, add more salted water. If crock is used, cover with a plate
or wooden board to weight it down. Loosely cover with cheesecloth.
Keep in a cool place for a week. If you like very green pickles, you
might test one at the end of 5 days. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-23-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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