Brined Dills

Title:
Brined Dills

Yield:
6 Servings

Categories:
Pickles




Ingredients:





    48 sm Cucumbers


     1    Box whole pickling spices


     3 bn Dry dill


     1 pt White vinegar


     2 ga Water


     1 lb Salt






 Wash and drain cukes. Put down a layer of dill in a large crock. Layer


 cukes, dill, pickling spices  (and whole rocambole and washed grape leaves


 if desired) in crock. Stir together remaining ingredients and pour over


 cucumbers until well covered. (make more brine as necessary) Place a heavy


 plate on top of cukes, and weight it down with a large jar filled with


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


 release water. Let sit for approx 3 weeks, or until cukes are uniformly


 colored throughout and well flavored with dill. Remove cukes from brine and


 wash, discarding any soft cukes. Pack pickles into clean quart jars adding


 1-2 cloves sliced rocambole  (or garlic), 1 t peppercorns, 1/4 t pickling


 spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to


 a boil and pour over dills in jar leaving 1" of headroom. Seal jars and


 process in boiling water bath 5 minutes. Start counting time the second the


 jars are placed in the boiling water. Wait at least three weeks before


 eating.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini