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Irene's Sweet-and-Sour Pickles

Source of Recipe


From "Saveur Cooks Authentic American"



List of Ingredients



• 8 small cucumbers, washed
  
• Salt
  
• 1 clove garlic, peeled
  
• 1 sprig fresh dill
  
• 1 clove
  
• 1 bay leaf
  
• 3 black peppercorns
  
• 1 to 2 cups white vinegar
  
• 1 to 2 cups sugar
  






Instructions



1. Halve cucumbers (quarter them lengthwise if they're large), then place them in a basin or large bowl and cover with a brine of 3 tablespoons salt for every 2 cups of water. Set aside for 18 to 24 hours.
   
   
2. Pour off brine. Arrange cucumbers, cut side out, in a dry 1-quart sterilized jar, leaving about 1-inch space at the top. Put garlic, dill, clove, bay leaf, and peppercorns in jar. Heat equal parts vinegar and sugar in a saucepan until sugar is completely dissolved. Pour over pickles, filling jar to within 1 inch of lip. Wipe rim of jar clean, place lid on jar, and screw on band until just tight.
   
   
3. Store refrigerated - or process immediately in a hot-water bath for 5 minutes, then store in a cool, dark place. The pickles will be ready to eat in about 10 days and will last 6 months. Even if you process the pickles in a hot-water bath, be sure to refrigerate after opening.
   
   Makes 1 quart