Title: Pickled Cucumbers
Categories: Jewish Iran Israel Vegetable
Yield: 1 Servings

2	lb	Young, small, thin, cucumbers, well scrubbed
4		Cloves, whole garlic, peeled
5		Sprigs fresh dill
1	qt	Water, mixed with
1/4	c	Salt

1. Fit cucumbers in a 2-quart glass jar. Push in garlic and dill. Pour in salted water. Place a clean stone or other neutral weight over cucumbers to keep them submerged. 2. Place jar in a sunny window for 4 to 5 days to mature as the color changes to a dull green. At this stage cucumbers can be tasted, then refrigerated thereafter. For a stronger taste, let cucumber mature for 7 days before tasting.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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