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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 1/2 bushel small, firm cucumbers
- 1/2 bunch dill (dried)
- water (to cover; about 3 gal.)
- 1 lb. salt
- 5 pods garlic, sliced
- 1/2 lb. mixed pickling spices
- 3 pods red pepper
Method
- Wash cucumbers carefully, one at a time.
- Any sediment left on can spoil entire batch.
- Place in large stoneware crock. Break up dill.
- Place among cucumbers. Make brine of water, salt, garlic and spices. Add to cucumbers.
- They must be entirely covered with liquid. Cover with an inverted dish weighted down with clean, heavy stone.
- Let stand at room temperature until done to your liking.
- Length of time will depend on room temperature.
- Pickles can be eaten after third or fourth day, but well done pickles must stand a week or longer.
- When pickles are to your taste, refrigerate them to halt pickling process.
- Yields about 10 quarts.
