Prep 504 hrs
Cook 15 mins
Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.
- 1⁄2 bushel cucumber, 3 to 6 inches in length
- 3⁄4 cup whole mixed pickling spice
- 2 -3 bunches fresh dill or 2 -3 bunches dried dill weed
- 2 1⁄2 cups vinegar
- 1 3⁄4 cups granulated salt
- 1 -2 whole garlic clove (per jar)
- 2 1⁄2 gallons water
- Wash cucumbers in cold water then dry on rack or wipe dry.
- Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
- Fill the container with cucumbers to within 3-4 inches from top.
- Place a layer of dill and remaining spices and garlic on top of cucumbers.
- Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
- Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
- Cover loosely with a towel.
- Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
- Do not stir pickles but make sure they are always covered with brine.
- If necessary make additional brine using original recipe.
- In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
- Any white spots will disappear in processing.
- Strain the brine before using as it is preferred for the added flavor.
- Pack pickles firmly into clean, hot quart jars.
- Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
- Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
- Cloudiness of brine is typical when the original brine is used as the covering liquid.