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Garlic Pickles




Source of Recipe


Sounds Delicious:The Flavor of Atlanta In Food & Music from the Atlanta Symphony Orchestra,


Recipe Introduction


Makes: 1 quart


List of Ingredients




6 to 8 pickling cucumbers
1/4 cup canning and pickling salt
1 tablespoon mustard seeds
1 tablespoon dried dillweed, or 2 tablespoons fresh dillweed
1 tablespoon sugar
4 large garlic cloves, thinly sliced
2 whole cloves
1 teaspoon whole peppercorns
1 teaspoon turmeric
1 cup distilled white vinegar
1/2 cup water


Recipe



Adjust the ingredients in this recipe to suit individual tastes. For the crispest pickles, use canning and pickling salt. Table salt will reduce the crunch and color of pickles.
Cut the cucumbers into quarters lengthwise. Toss with the salt in a nonmetal container. Let stand for 30 minutes, stirring occasionally. Rinse in a colander under cold water.
Combine the mustard seeds, dillweed, sugar, garlic, cloves, peppercorns and turmeric in a 1-quart jar and mix well.
Pack the cucumbers in the jar. Pour a mixture of the vinegar and water into the jar and shake to mix well.
Chill in the refrigerator for 2 days or longer; 7 days is recommended.