Post by kedigato on May 23, 2010 11:17:58 GMT
I saw this recipe in the P Allen Smith Newsletter and it sounds really tasty and very easy to make.
2 large cucumbers sliced into thin rounds
1 small onion sliced into thin rings
1 tablespoon chopped dill
1 teaspoon peppercorns
1 ΒΌ cup white vinegar
2 cups sugar
1 tablespoon salt
2 cups water
Half-gallon Mason jar with lid, washed (or 2 quart jars)
Combine water, vinegar, sugar and salt in a non-reactive pot. Bring to a boil.
Remove from heat and cool to room temperature.
Place the cucumber, onion, dill and peppercorns in the Mason jar.
Pour in the vinegar mixture.
Screw the lid onto the Mason jar and place in the fridge. Chill for at least 24 hours before serving.
These will keep in the refrigerator for 1 to 2 months.
2 large cucumbers sliced into thin rounds
1 small onion sliced into thin rings
1 tablespoon chopped dill
1 teaspoon peppercorns
1 ΒΌ cup white vinegar
2 cups sugar
1 tablespoon salt
2 cups water
Half-gallon Mason jar with lid, washed (or 2 quart jars)
Combine water, vinegar, sugar and salt in a non-reactive pot. Bring to a boil.
Remove from heat and cool to room temperature.
Place the cucumber, onion, dill and peppercorns in the Mason jar.
Pour in the vinegar mixture.
Screw the lid onto the Mason jar and place in the fridge. Chill for at least 24 hours before serving.
These will keep in the refrigerator for 1 to 2 months.
