Saltwater Pickles With Dill
- Reviews 1
Ready In: 72 hrs 45 mins
Yields: 6 quarts
Ingredients
- 4 1⁄2 lbs cucumbers
- 6 quarts boiling water, divided
- 2 1⁄2 tablespoons salt
- 2 slices rye bread
- 8 sprigs dill
Directions
- 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.
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