...the mouse ran up the clock...
(posted by Chloe)
Saturday, August 28, 2010
Wednesday, August 18, 2010
1 T dill
1 T salt
1 tsp mustard seed
3 medium sized cucumbers (or 10 small sized)
1 C vinegar
2 C water
1 clove garlic, peel and cut in half
6 whole black pepper corns
2 large empty jars
Wash the cucumbers and cut into slices or spears. Put cucumbers in a large bowl and sprinkle the salt and dill over them. Use your hands to mix them so they are all evenly coated. Let sit for 30 minutes.
After 30 minutes, put the cucumbers into two jars. Add 3 peppercorns and 1/2 tsp mustard seed to each jar. Using a garlic press, squeeze half a garlic clove into each jar.
Stir the water and vinegar together in a large measuring cup. Pour half into each jar. Screw lids on tightly and shake each jar to mix. Put pickles into the refrigerator and wait until the next day to eat them. They will last about 2 weeks in the fridge. YUM!
(Posted by Mia)