Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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48 sm Cucumbers
1 Box whole pickling spices
3 bn Dry dill
1 pt White vinegar
2 ga Water
1 lb Salt
Wash and drain cukes. Put down a layer of dill in a
large crock. Layer cukes, dill, pickling spices (and
whole rocambole and washed grape leaves if desired)
in crock. Stir together remaining ingredients and pour
over cucumbers until well covered. (make more brine as
necessary) Place a heavy plate on top of cukes, and
weight it down with a large jar filled with water. Do
not fill crock to the top as it may overflow when the
cukes release water. Let sit for approx 3 weeks, or
until cukes are uniformly colored throughout and well
flavored with dill. Remove cukes from brine and wash,
discarding any soft cukes. Pack pickles into clean
quart jars adding 1-2 cloves sliced rocambole (or
garlic), 1 t peppercorns, 1/4 t pickling spices, and
1/2 t turmeric. Make up fresh brine from recipe above,
bring to a boil and pour over dills in jar leaving 1"
of headroom. Seal jars and process in boiling water
bath 5 minutes. Start counting time the second the
jars are placed in the boiling water. Wait at least
three weeks before eating.
