Dilled Cucumbers from Brine Cured
(from Lucianolinda’s recipe box)
Source: product pamplet with hot water canner
Categories: pickles
Ingredients
- 40 to 50 medium-sized fresh cucumbers
- 3/4 cup (2 oz.) whole mixed pickle spices
- Fresh or dried dill
- 1 pint vinegar
- 1 lb. salt
- 2 gallons water
Directions
- Wash and drain the cucumbers. Place half of the pickle spices and layer of dill in a 5-gallon crock or stone jar. Fill the crock with the cucumbers to within 4 to 5 inches of the top.
- Mix the vinegar , salt and water well, and pour it over the cucumbers. Place a layer of dill and remaining pickle spices over the top. Cover with a heavy plate and weight to hold the cucumbers under the brine.
- Use enough brine to cover the plate. otherwise, the crock may overflow ad the liquid is drawn from the cucumbers. keep the pickles at room temperature (about 70 degrees F.) Each day remove the scum that forms over the top.
- Let pickles ferment until well flavored with dill and until clear throughout, with no white spots when cut.
- In about 2 to 3 weeks, the pickles will be ready to use. To store, pack the cured pickles in hot sterilized jars. Strain the pickle brine, bring to a boil, and pour over pickles to top of jar.
- if desired, add 1/4 cup vinegar to each quart. Seal and process in boiling water for 15 minutes. Start to count time as soon as jars are placed in hot water. Remove, cool and store.
-
Variation: Use 40 to 50 medium-sized green tomatoes, and follow the same instructions as for dilled cucumbers.
-
Dilled Cucumbers or Green Tomatoes (with garlic)
- Add 1 bulb of garlic to the preceding recipes. Add few cloves with the first layer of dill and pickle spice. Fill the crock with alternate layers of cucumbers (or tomatoes) and garlic cloves to within 4 or 5 inches of the top. Continue to follow instructions for making dilled cucumbers.