Pickle Barrel Dills - cooking recipe

Ingredients

75 to 100 small to medium pickling cukes, washed
2 to 3 Tbsp. pickling spice, cloves removed
1 gal. water
1 c. pickling salt
5 cloves garlic
2 sprigs fresh dill weed or 1 tsp. dill seed

Preparation

Bring water to boil and dissolve salt in it.
Let water cool. In bottom of large wide mouth 5 gallon crock, jar or jug, place dill, spices and garlic.
(A 1 gallon jar will hold about 15 pickles.)
Pack cucumbers into scalded container and pour brine over them.
Place a plate over the jar to keep pickles from floating.
Stored at about 85\u00b0, pickles will be at the new stage in about 1 week, at half sour to sour stage in about 2 weeks to 20 days.
At colder temps, curing will take longer.
These are like the old fashioned \"General Store\" barrel pickles.