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Ingredients

• 2 lb Small Cucumbers (1kg), blanched and refreshed
• 2 ounce Dry Dill Stems and Flower Heads (50g), bruised
• 5 x To 6 ea Fat Cloves Garlic, peeled, quartered
• 1 tsp EACH: Black Peppercorns, Allspice and Mustard Seeds
• 4 x To 5 ea Bay Leaves
•     X Water
•     X Salt
• 3 x To 4 ea Small Warm Chillies (to taste)
•     X Vine Leaves

Description

....................................................... ........... Jewish Inns Used To Specialize In Pickled Vegetables And Preserves. Many Houswives In The SHTETL And Ghettoes…

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