- Prep Time
- 18 ServingsServings
- 7 1/2 cups waters
- 1/4 Cup kosher salt
- 1/2 cup white vinegar
- 2 tsp pickling spice or 1/2 tsp each coriander seeds, mustard seeds, celery seeds, and fennel seeds
- 4 garlic cloves, peeled and cut in half
- 1/2 bunch fresh dill
- 4 lbs fresh pickling cucumbers (about 18 small)
1 Make the pickles in a glass, enamel, or glazed ceramic container that can hold at least 1 gallon.
2 Add water and salt to the container and mix until the slat is completely disolved. And the vinegar and spices. Mix the solution again. Add the garlic and dill to the brine.
3 Wash the fresh cucumbers throughly in cold running water to remove the dirt. Cut off the end tips. Cut into halves or quarters for better brine penetration. Leave smaller cucumbers whole.
4 Add the cucumbers to the brine. The cucumbers may float, so you should put a glass or ceramic plate on top of them to hold them under the brine. They must be covered with brine to keep from spoiling.
5 keep at room temperature for 2 to 3 hours, then refrigerate to keep for longer periods.