Title: Kosher Dills
Categories: Jewish Pickle
Yield: 1 Servings

3	qt	Water
3/4	c	Salt
50	md	Cucumbers approx 3.5" long
		For each jar:
2		Bay leaves
1/4	ts	Celery or mustard seeds
2		Cloves garlic
1/2	ts	Mixed pickling spice
1	tb	Vinegar
	bn	Dry dill
2		Grape leaves

Wash and drain cucumbers and pack into quart jars. To each jar add bay leaves, mustard seeds, mixed whole spice, vinegar and garlic in quantities listed. Bring pickling solution to a boil and fill packed jars. Top each jar with small bunch of dried dill and grape leaves. Adjust covers and seal at once. Can be used after 8 or 10 days.

[I'm not entirely sure what goes into the mixed pickling spice mentioned, but it sure tastes good!]

Recipe from: Jewish Cookery, by Leah H. Leonard

Pickling Solution:

From: Rene Collins Date: 07 Mar 97 National Cooking Echo Ä

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