---------- Recipe via Meal-Master (tm) v8.04

      Title: KOSHAR STYLE DILL PICKLES  WVHV17A
 Categories: Untried
      Yield: 1 servings

      1 x  Any

  sm. cucumbers
  garlic
  celery
  green peppers cut in strips
  dill
  Brine:
  1 c. salt
  2 qt. water
  1 qt. white vinegar
  Pack cucumbers in qt. jars.
  To each jar add 1 clove garlic
  1 stalk celery cut up
  4-5 strips green peppers
  dill to taste ( I use 1-2 heads)
  Make brine of water, vinegar and salt.  boil with several
  heads of dill for 5 minutes.  Add this additional dill to
  jars.  Pour hot brine over pickes in jars.  Seal at once.
  Ready in 4-6 weeks.
  Hint:  Keep the brine boiling the whole time you are filling
  and sealing to be sure the jars seal.  I have also set the
  packed jars down in hot water before I add the brine.  The
  only problem I have had is the jars not all sealing.  Be
  sure the mouths are completely clean of any salt brine.  If
  there is a problem you can also do a hot water bath for
  about ten minutes.  This will seal them for sure.

-----