Date: Fri, 28 Apr 2000 16:41:05 EDT
Get a large crock, cookie jar, or wide mouth jug. Wash a quantity of:
and cut just a bit from each end. Pack them, one at a time, in the crock,
getting in as many as possible. Add:
pouring it into the crock just to the top of the cukes. Now pour this water
into a separate container; you will use it as the base for your pickles, and
what you have done is to measure the exact amount you will need.
Add the water to a cooking utensil, one cup at a time, keeping track of how
many cups you have. For each cup of water used, add:
1 tsp. garlic powder 2 1/2 Tablespoons apple cider vinegar
2 tsps. salt
Bring the mixture to a boil, then simply pour it over the cukes, which are
still in the crock. Cover loosely and allow to sit at room temperature for 3
days. Then store in the refrigerator and enjoy.
Do not slice or otherwise cut the cucumbers, except for the small piece taken
from ach end, or they will get very mushy. This recipe is not rcommended for
any but pickling cucumbers.