Dill Pickles

Recipe Ingredients

15		Pickling cucumbers or Kirbies
1		Onion - sliced (medium)
1		Celery stalk - sliced
1/2		Carrot - peeled and sliced
1		Jalapeno pepper - sliced with seeds
8		Garlic cloves - peeled
1		Dill
1 section		Thyme
		Pickling Liquid
3 cups	711ml	Water
2 cups	474ml	White vinegar
1/4 cup	59ml	Coarse salt
2 tablespoons	30ml	Granulated sugar
3/4 teaspoon	3.8ml	Ground cumin
1 teaspoon	5ml	Black peppercorns
1/2 teaspoon	2.5ml	Turmeric
2		Whole cloves
1		Bay leaf

Recipe Instructions

Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.

Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.

This recipe yields 15 pickles.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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