V Dill Pickles and Dill Sauce
These 2 recipes were submitted by member Gabrielle Holmes -- they are from a friend of hers in Canada
2 quart glass jars
2-3 pounds pickle cucumbers, sliced
For each jar:
1 large garlic in pieces
1 tablespoon white vinegar
1 slice of rye bread
1 teaspoon salt
Dill seed heads
Place 2 handfuls of dill on the bottom of the jar then layer the cucumbers in the jar until it's filled. Add garlic pieces between the layers of pickles. Fill up the jar with warm water, in which the vinegar and salt have been mixed. When the jar is filled, add another handful of dill seed head and and the slice of bread. Cover the jar with plastic wrap.
Put the jar in the sun for 4-5 days, and you will have the best tasting pickles in the world! If the weather is hot, 2-3 days is enough to be in the sun.
Dill Sauce for 4 servings
1/2 stick of margarine (or butter)
3 tablespoons easy blend flour, such as Wondra
3 Dill seed heads, chopped
1 cup water
1 cup sour cream or greek yogurt
squeeze of lemon juice
pinch of sugar
salt to taste
Melt the margarine and add the flour in it. Mix it and cook it until its light brown.
Place 3 handful of dills in the mix. Add the water and sour cream or yogurt to the mix. Add salt, sugar and fresh lemon juice and cook the whole mix until it's smooth and tastes good!!!! Cooking time may be 10 minutes!