Recipes

Ingredients

• 4 cups water
• 1 cup vinegar
• Carrots
• Garlic
• Pickling spice
• Pickling salt
• Brown sugar
• Dill
• Small cucumbers

Instructions

In the bottom of a quart sealer put ½ of a small carrot, 1 sprig of dill, 2 cloves of garlic and ¼ tsp of pickling spice. Fill jars with cucumbers then put 1tbs of brown sugar and 1tbs of pickling salt. In a sauce pan bring to boil water and vinegar. Pour this into jars. Seal the lids on them securely. In the meantime, boil water in a separate very large pot. Place the jars into that pot. Bring to boil, and cook until cucumbers start to change color. This takes 1 – 2 minutes. Then remove from water and make sure the jars are still sealed. Place the jars upside down on a towel. Leave them overnight. Store them in a cold storage room. Pickles will be ready in 4 weeks.