Yield: 1 servings
|10 pounds||4 to 6-inch cucumbers|
|¾ cup||Mixed pickling spices|
|2 \N||To 3 bn fresh or dried dill|
|1½ cup||Canning salt|
|\N \N||Garlic -- optional|
Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a clean pickling container. Add cucumbers to within 4 inches of top. Combine salt, vinegar and water; ladle over cucumbers. Place a layer of dill and remaining pickling spices over the top. Add garlic, if desired. Weight cucumbers under brine. Store container between 70 degrees F. and 75 degrees F. Remove scum that forms on surface of brine each day. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready for use in about 2 to 3 weeks. Remove pickles from brine. Strain the pickle brine; bring to a boil. Pack pickles into hot jars, leaving ¼-inch headspace. Ladle hot liquid over pickles, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 quarts.
NOTE: You may use desalted, brined cucumbers in this recipe. If so, make the following changes: 1) Use only ¼ cup canning salt. 2) Let set in pickling brine 3 weeks before processing. 3) Once a week, drain liquid; bring to a boil and ladle over cucumbers.
Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:23) (159) Fido: Cooking