Title: Dill Sours
Categories: Jewish Pickle
Yield: 1 Servings

3		To 4 pounds pickling
		Cucumbers
6		Cloves garlic, halved
1/2	bn	Fresh dill
5		Dried chile peppers
		Two pieces of rye bread
4	tb	Kosher/pickling salt

Rinse cucumbers. Put the dill, along with spices and peppers (if used) into the jar.

Stand cucumbers into the jar, sprinkling garlics and salt among them.

Cover jar with rye toast, and add boiling water to cover.

Let stand in a warm place [NOTE: Out of direct sunlight] for a week. You may wish to taste pickles after 3-4 days. If you're not on a low-sodium diet (and you're not if you're making these!), the juice makes a refreshing tonic. Don't worry if the garlic turns blue. It does that sometimes.

From: Brian Mailman From the rfcj newsgroup ...

From: Jefffree@eskimo.Com Date: 08 Oct 97 Jewish-Food List Ä

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