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Pickled Fruit and Vegetables
Ruth Milstein, author of the Gourmand award-
Make sure the jars that you use are well sanitized.
Tips for Pickling Fruits:
Tips for Pickling Vegetables:
Recipe for Cucumber Pickles
2 lb. cucumbers; washed
5 gloves garlic; peeled and washed
1 bunch of dill; washed
1/4 cup sugar
2 tablespoons salt
1 cup vinegar
1 teaspoon crushed red pepper flakes (optional)
In a large jar put the cucumbers, garlic, dill, sugar, salt and red pepper if desired.
Add the vinegar and enough water to cover the cucumbers. Seal tight and leave in a warm place (kitchen is OK).
Keep at least 2 days (they will still be a bit greenish). After that, the longer you keep them stored, the more the cucumbers will be pickled. Keep them at room temperature for one week; then refrigerate. (If anything is left!)
The pickle in the picture has been stored for one week.
Ruth Milstein is the author of the award-