100 medium-sized cucumbers
Make a brine out of 1/2 cup coarse pickling salt to each 4 quarts water, soak the cucumbers in this over night.
- 10 quarts water
- 1 quart vinegar
- 2 cups coarse pickling salt
- 1 cup mustard seed (optional)
- 1 cup horseradish (optional)
Boil the water, vinegar and salt for 5 minutes. The mustard seed and the horseradish may be omitted, but if you are using them, add them at this time. Let the brine stand overnight.
Next morning drain cucumbers and pat dry. Now pack them in layers in crocks or jars and between each layer of cucmbers place a thin layer of dill, using the leaves, stalks and seed balls. A cherry or grape leaf (or one of oak or even cabbage) placed between every two or three layers of cucumbers help to keep the pickles a brighter shade of green. Add a small red hot pepper and a clove of garlic to each quart jar of pickles if desired. Then fill jars or crocks with cold brine. Cover, but do not seal tightly until they have finished fermenting which will take 3 to 4 weeks.
Should the brine get cloudy looking and sour, drain and replace with fresh brine. As soon as the pickles have fermented, either pour off the brine, heat it, cover and seal in jars, or store crocks in cool place. These dills will keep all winter in a cool place.