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See below ingredients and instructions of the recipe
30 Cucumbers
1/2 c Coarse salt
2 qt Water
2 tb Vinegar
4 Garlic cloves
4 Bay leaves
1/4 ts Mustard seed
1 ts Mixed pickling spice
10 Sprigs Dill
Buy even-sized cucumbers and be sure they are very firm. Wash and dry
them. Arrange the cucumbers in a crock or jar. Bring the salt and
water to a boil. Cool; then add the vinegar, garlic, bay leaves,
mustard seed and pickling spice. Pour over the cucumbers. Arrange
the dill over all. The liquid should completely cover the cucumbers;
if not, add more salted water. If crock is used, cover with a plate
or wooden board to weight it down. Loosely cover with cheesecloth.
Keep in a cool place for a week. If you like very green pickles, you
might test one at the end of 5 days. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-23-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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