Ingredients
1 quart small cucumbers or 14 inch sliced cucumber
1 garlic clove
34 teaspoon dried dill (I actually used fresh)
18 teaspoon turmeric
1 hot pepper (optional)
1 12 cups water
12 cup cider vinegar
2 teaspoons salt
Method
Sources
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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use a 1 quart canning jar and fill with cucumbers, 1 clove garlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and 1 hot pepper if using. use a 4 cup microwave safe glass bowl and add 1 1/2 cups of water, 1/2 cup cider vinegar and 2 teaspoons salt. place in microwave for 4 minutes (until it boils). remove liquid from microwave, pour it over the cucumbers in the jar. make sure the cucumbers are covered with liquid. if not, add water to cover. use a piece of plastic wrap to loosely cover the jar. microwave for 3 minutes. place the cap on the jar and let cool to room temperature. place in refrigerator. pickles should be ready to eat when cold.