posted by Cissy 07-26-98 6:52 AM
Dill Pickles
enough unpeeled cucumbers to fill a 1 gallon glass jar or earthenware pickle crock
2-3 sprigs fresh dill, including flower heads
3 or more cloves garlic, roughly chopped
1 tbsp. mixed pickling spice
7 cups water
1 1/2 cups white vinegar
2 tbsp. kosher salt
Put cucumbers in jar or crock as tight as possible.
Add dill, garlic and pickling spice.
Bring water, white vinegar kosher salt to a full, rolling boil and then pour over the cucumbers.
You may need to add a little extra water to cover them.
Weigh down the cucumbers so that they remain submerged in the liquid.
If using a glass jar, find a juice glass that fits the opening, fill the juice glass with water and place it in the opening; if using a crock, place a plate on top of the pickles and weigh it down with a glass of water.
Leave pickles at room temperature for about 24 hours, then refrigerate.
If you leave them out longer, they will become more sour and dilly.