Quick Dill Pickles
|Cucumbers||16 (3 1/2 inches long)|
|Garlic||4 Clove (20 gm), peeled|
|Whole mixed pickling spice||1 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon (whole)|
|Fresh dill||1 3⁄4 Bunch (175 gm) (2 small bunches)|
|Coarse salt||1⁄2 Cup (8 tbs)|
1. Wash the cucumbers and drain. Pack in upright position in two sterile quart jars. Add half the vinegar, garlic, pickling spice, mustard, bay leaves, dill and grape leaves to each jar.
2. Bring the water and salt to a boil and pour over the cucumbers, filling the jars to within one-half inch of the top. Seal at once. Let stand in refrigerator at least one week before using and use within two to three weeks.