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     Title: Refrigerator Dill Pickles
Categories: Squash, Preservings, Herbs, Vegetables
     Yield: 100 Spears

     8 lb Pickling cucumbers
    40    Fresh dill sprigs
     2 lg Onions; thin sliced
     5 cl Garlic; sliced
     1 qt Water
     1 qt White vinegar
   3/4 c  Sugar
   1/2 c  Canning salt

 Cut each cucumber lengthwise into four spears. In a large bowl,
 combine the cucumbers, dill, onions and garlic; set aside. In a
 Dutch oven, combine the remaining ingredients. Bring to a boil;
 cook and stir just until salt is dissolved. Pour over cucumber
 mixture; cool.

 Cover tightly and refrigerate for at least 24 hours.
 Store in the refrigerator for up to 2 months.

 Recipe by Jake Haen, Ocala, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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