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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- dill
- cucumbers
- 1 Tbsp. allspice
- 2 cloves garlic
- 4 or more hot red peppers (depending on taste)
- 2 gallons water
- 2 c. white vinegar
- 1 c. salt, no iodine
Method
- Cover bottom of 8-gallon crock with dill.
- Put cucumbers in; add allspice, garlic and red peppers.
- Bring to a boil 2 gallons water, vinegar and salt.
- Boil 5 minutes, let cool to room temperature, pour over cucumbers, put dill on top until cucumbers are covered with dill, and put plate on top so pickles won't float. Put small stone on top to keep pickles under brine.
- (Be sure stone is not heavy enough to smash the pickles.)
