18 mini cucumbers
6 garlic cloves, peeled and slivered
9 Tbs white vinegar
3 Tbs salt
2 Tbs chopped fresh dill loosely
1/2 tsp chili pepper flakes
Water, about 3-4 cups
directions:
Start with six cucumbers. Cut 'em into 3/4 "slices at an angle and put' em in a food storage container.
Repeat two more times and now You have three cucumbers in containers with 6 each.
Boil the water.
To each container, add a third of the garlic, 3 Tbs of vinegar and 1 Tbs of salt.
In one container, add the dill. And in another one, add the chili flakes.
Your three variations are Almost Here!
Add enough water to cover EACH container to the cucumber.
Let the water cool. Cover the container and refrigerate em
Two days later, the pickles are ready! Usually we can not wait That long and start eating 'em the next day
6 garlic cloves, peeled and slivered
9 Tbs white vinegar
3 Tbs salt
2 Tbs chopped fresh dill loosely
1/2 tsp chili pepper flakes
Water, about 3-4 cups
directions:
Start with six cucumbers. Cut 'em into 3/4 "slices at an angle and put' em in a food storage container.
Repeat two more times and now You have three cucumbers in containers with 6 each.
Boil the water.
To each container, add a third of the garlic, 3 Tbs of vinegar and 1 Tbs of salt.
In one container, add the dill. And in another one, add the chili flakes.
Your three variations are Almost Here!
Add enough water to cover EACH container to the cucumber.
Let the water cool. Cover the container and refrigerate em
Two days later, the pickles are ready! Usually we can not wait That long and start eating 'em the next day
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