Liora’s Pickles

I'm presenting the recipe as I received it from Liora, who tutored our kids for their B'nai Mitzvah.  It calls for a slew of everything.  I was nervous to leave it outside in the sun for 3 days, but it worked and was soooooo good!  I only used about 10 cucumbers with small canning jars, but who knows, maybe someday I'll make the entire 5 liters.

A tightly sealing 5 liter canning jar with rubber stopper

40 Persian cucumbers

10 Serrano peppers

1 garlic head

1 dill bunch

10 cups water

10 teaspoon salt

10 teaspoon vinegar

 

Wash cucumbers and cut off both ends.  Peel garlic and slice each clove in half.  Cut peppers in half, wash dill and cut off ends.

Layer pickles into jar tightly in two layers, crisscrossing the direction.  Place some garlic and pepper slices in, and continue layering pickles.  Place half of the dill in the center of the jar, half on the top.  Really smash everything in until it's all tight.

Bring 10 cups water to a boil.  Add salt and vinegar, and pour boiling mixture over pickles.  Close lid.  The water should spill out as it closes tightly.

Leave outside in sun for 3 days or until color “looks right”.  Refrigerate and enjoy