October 15, 2012
Author: Sybil Sage
This was a recipe my mother altered, depending on whether it was going to a daughter or a daughter-in-law. As the daughter, I have the real one.
4 pounds cucumbers or tomatoes
2 strips pickling spices
1/2 tsp. Salt
2 cloves garlic
2 TBSP. dill
Put cucumbers, pickling spices, garlic & dill in large jar. Fill with Water. Fill to top. Add 3 TBSP kosher salt. You can add more dill & vinegar as well as garlic. (That’s the way mothers used to cook).
Cover with Saran Wrap. Let stand at room temperature 5-6 days. You then screw on the top and refrigerate. You will have pickled in 3 weeks.
Courtesy of Mina Adelman’s daughter.