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1
Wash cucumbers in cold water then dry on rack or wipe dry.
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2
Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
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3
Fill the container with cucumbers to within 3-4 inches from top.
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4
Place a layer of dill and remaining spices and garlic on top of cucumbers.
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5
Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
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6
Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
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7
Cover loosely with a towel.
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8
Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
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9
Do not stir pickles but make sure they are always covered with brine.
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10
If necessary make additional brine using original recipe.
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11
In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
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12
Any white spots will disappear in processing.
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13
Strain the brine before using as it is preferred for the added flavor.
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14
Pack pickles firmly into clean, hot quart jars.
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15
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.
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16
Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
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17
Cloudiness of brine is typical when the original brine is used as the covering liquid.
