- October 12, 2006 at 4:02 pm #237713LissKeymaster
30 sm. cucumbers
1/2 c. coarse salt
2 qt. water
2 tbsp. vinegar
4 to 8 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs fresh dill
Wash and dry very firm, evenly sized cucumbers. Arrange in a crock or jar.
Bring the salt and water to a boil. Cool; then add the vinegar, garlic, bay
leaves, mustard seed and pickling spice. Pour over the cucumbers. Arrange
the dill over all. The liquid should completely cover the cucumbers; if not,
add more salted water.
If crock is used, cover with a plate or wooden board to weigh it down.
Loosely cover with cheesecloth. Keep in cool place for 1 week.
- April 25, 2009 at 2:33 am #420289
I buy a big plastic container of kosher dill by vlassic, my favorite, when those are all gone, I keep the juice, I slice up a couple of cucumbers in the pickle juice and leave them in it for 4 days, and we have a whole new batch of pickles for cheap!!
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