"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Spicy Regrigerator Dill Pickles, by Karla, is from The Lindblad Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 quart vinegar 3 quarts water 1 cup salt cucumbers several sprigs of dill 2 cloves garlic several hot peppers
Combine vinegar, water and salt; bring to a boil. Fill each jar with cleaned and sliced cucumbers, a sprig of fresh dill, piece of garlic and small pepper. Let brine cool slightly and pour over the cucumbers. Cover tightly and refrigerate several days before eating. Must be stored in the refrigerator.
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