Ingredients
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2 tablespoons kosher salt
1 tablespoon mixed pickling spices
1 clove garlic (optional)
1 quart fresh small pickling cucumber
1 -2 head of fresh green dill seed
filtered water, at room temperature
Preparation
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Put the quart jar (s) in a large pot, cover and bring to a boil.
Boil them for 10 minutes.
Remove and empty them.
Put the salt, spices and garlic in the bottom of a sterilized quart jar.
The amount listed is for one jar.
Add a little water to dissolve the salt.
Pack- I say PACK!
-with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
Leave a little headroom.
Fill up with water, leaving 1\" headroom at the top.
Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
Use sterilized lids and rings to cap.
(Boil both for 5 minutes.).
Place on newspaper in case they leak while fermenting.
Store in a cool dark spot- a basement is ideal.
I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.
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