Brined Dill Pickles

1. 1

   Wash and drain cucumbers.

2. 2

   Put down a layer of dill in a large crock.

3. 3

   Layer cucumbers, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock.

4. 4

   Stir together remaining ingredients and pour over cucumbers until well covered.

5. 5

   Make more brine as necessary.

6. 6

   Place a heavy plate on top of cucumbers and weight it down with a large jar filled with water.

7. 7

   Do not fill crock to the top as it may overflow when the cucumbers release water.

8. 8

   Let sit for approximately 3 weeks, or until cucumbers are uniformly colored throughout and well flavored with dill.

9. 9

   Remove cucumbers from brine and wash, discarding any soft cukes.

10. 10

    Pack pickles into clean quart jars, adding 1-2 cloves of sliced rocambole or garlic, 1 tsp.

11. 11

    peppercorns, 1/4 tsp.

12. 12

    pickling spices, and 1/2 tsp.

13. 13

    turmeric.

14. 14

    Make up fresh brine from recipe above; bring to a boil, and pour over dills in jar, leaving headroom.

15. 15

    Seal jars and process in boiling water bath for 5 minutes.

16. 16

    Start counting time the second the jars are placed in the boiling water.

17. 17

    Wait at least three weeks before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.