Crocked Dill Pickles Ingredients
16 pounds tiny cucumbers for pickling
3/4 cup pickling spices
7 stalks fresh dill
1/2 pound garlic cloves, peeled and halved
2 cups pickling salt
2 gallons water Instructions
Wash and drain cucumbers.
Place half each of the pickling spices,
dill and garlic on the bottom of a clean 4-gallon crock. Put the
cucumbers in the crock.
Dissolve the salt in the 2 gallons water
and pour over the cucumbers.
Add remaining pickling spices, dill
and garlic on top and cover with a weighted lid. Check every few
days and skim off foam. In 2 to 3 weeks the cucumbers will be crisp
and firm to the touch.
Pack the cucumbers in sterilized jars.
Strain and boil the brine and pour over cucumbers.
Seal tightly and store
in a cool place.
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