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Ingredients
- 5 lb pickling cucumbers - (uniform size, abt 4" ea)
- 4 Tbsp. pickling spices
- 6 bn dill washed and minced
- 4 x garlic cloves
- 1 c. white vinegar
- 2/3 c. pickling salt
Directions
- Gently scrub pickles with a vegetable brush and rinse with cold water. Dry thoroughly.
- In a large stoneware crock or possibly a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic.
- Mix vinegar with salt and 2 qts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth.
- Check pickles each day and skim off scum as it forms - it may not begin to create till fifth day. Don't stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add in additional brine. Leave for 3 to 4 weeks.
- Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent/soft. Let stand an additional month to develop flavor, replacing brine as necessary.
- Yield: 1 batch
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2739g | |
| Calories 381 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.43g | 7% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102873mg | 4286% |
| Potassium 1082mg | 31% |
| Total Carbs 73.58g | 20% |
| Dietary Fiber 34.2g | 114% |
| Sugars 25.27g | 17% |
| Protein 10.98g | 18% |
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