posted by Cissy 07-26-98 6:52 AM
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.