Brined Dill Pickles
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




48 smalls Cucumbers
1 box whole pickling spices
3 bunch Dry dill
1 pint White vinegar
2 gallons Water
1 pound Salt
whole rocambole, optional
grape leaves, optional
2 cloves garlic
1 teaspoon peppercorns
1/4 teaspoon picking spices
1/2 teaspoon turmeric

Preparation

1 Wash and drain cucumberss. Put layer of dill at the bottom of a large crock. Layer cucumbers, 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 if necessary. Place a heavy plate on top of cucumbers, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cucumbers release water. Let sit for approx 3 weeks, or until cucumbers are uniformly colored throughout and well flavored with dill. Remove cucumbers from brine and wash, discarding any soft 2 Pack pickled cucumbers 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.

About


Ever wanted to make your own pickles? It's surprisingly easy, and the results are way tastier than store-bought!Recipe by Cissy Bowman of Clayton, IN.