Prep 72 hrs
Cook 45 mins
This is made with rye bread. I've never tried this but it sounds good. From the Weiss cookbook. If anyone has made pickles like this please rate it and tell me about it since I've never done this before, ok. Oh, Suzzanna has made these and she has more directions than were given so please read. Thanks.
- 4 1⁄2 lbs cucumbers
- 6 quarts boiling water, divided
- 2 1⁄2 tablespoons salt
- 2 slices rye bread
- 8 sprigs dill
- Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
- Fill both saucepans with water and add salt to larger pan.
- When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
- Turn the heat off the 4 quarts of water.
- Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
- Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
- Pour other pan water, now cooled down a bit, into cukes.
- Cover with a plate. Keep jar in a warm place for 3 days.
- Pickles should be dark green and salty.
- Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.
My mother has made these pickles every fall for as long as I can remember. Your recipe isn't very accurate, but it gives the general idea. Here is how it's really done. Note that this is NOT a recipe, just a way of making the pickles. No need for a recipe, it's so easy. Wash small cucumbers (large pickles about 3" long). The amount of pickles depends on the size of jars you have. No need for pickling jars, old used jars work best. Use the very large size, like commercial size pickle or mayo jars. Cut off the two ends of the pickles and cut deep slits up 3 sides of the pickles, almost cutting through. Place a few sprigs of dill leaves, flowers and stems into the bottom of the jar. Stuff as many pickles as you can on top of the dill. Stick a few sprigs of dill between the pickles as well and on top. Set aside. Add salt to taste (taste and it should be pretty salty)to enough water to cover the pickles. Boil for two minutes or so. Allow to cool for a few minutes and pour over the pickles in the jar. Very lightly toast a thick slice of heavy bread. A light rye is best, but white will do. By toasting lightly I mean so that none of the bread is brown, just a light golden in colour and dry. Place a small saucer over the jar and place it in a sunny window for two or three days. The liquid will turn cloudy, but that's natural. Once the pickles are ready, store covered in the refrigerator. Consume in less than two weeks. These are great to eat straight out of the jar as a snack or with any meal.