Michigan State University Extension
Preserving Food Safely - 01600859


6 lb. of 3- to 4-inch pickling cucumbers                    
18 to 24 large heads of fresh dill weed or 3/4 cup dill     
1-1/2 gal. water                                            
3/4 cup canning or pickling salt                            
2 to 3 cloves garlic, peeled and sliced                     
6 tbsp. mixed pickling spices                               

     YIELD: About 4 to 5 quarts                             

     PROCEDURE:   Wash cucumbers.  Cut 1/16-inch slice  from
blossom  end  and  discard. Leave  1/4-inch  stem  attached.
Place cucumbers in a suitable 3-gallon container.  Add dill.
Combine water, salt, garlic, and pickling spices.  Bring  to
a  boil.  Cool and pour over cucumbers in container.  Add  a
suitable  cover and weight. Keep at room temperature  for  1
week.  Drain off brine and heat to boiling, then cool.  Fill
jars  with  pickles  and  brine.  Seal  and   store   in   a
refrigerator.  Pickles may be eaten after 3 days  and should
be consumed within 2 months.                                

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