---------- 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.
 
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