Yield: 1 servings
|Fresh dill stalks|
|4||Cloves peeled garlic|
|½ cup||Coarse Kosher salt|
|4 teaspoons||Pickling spice.|
8-10 full sized pickles (or as many as will swim freely in brine, a handful of fresh dill stalks, 4 cloves peeled garlic. 1 gallon water, ½ C. coarse Kosher salt. 4 tsp. Pickling spice. Wash cucumbers, place them in clean crock large enough to cover 2 inches.
Add dill and garlic. Bring water an salt and spice to a boil (covered 5-10 min.). Cool and pour over cucumbers plate them to hold under and cover with cloth at room temperature. Remove any scum that forms for 2 - 3 days Taste and correct spices. Leave until the taste suits you. Put in a jar, cover with liquid and refrigerate.
From: Lancaster Farming From: Alan Burgstahler Submitted By HELEN PEAGRAM On 11-28-95