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  Brined Dills
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
48 small Cucumbers
1 Box whole pickling spices
3 bunch Dry dill
1 pt White vinegar
2 gal Water
1 lb Salt
Instructions:
Wash and drain cukes. Put down a layer of dill in a large crock. Layer
cukes, dill, pickling spices (and whole rocambole and washed grape
leaves if desired) in crock. Stir together remaining ingredients and
pour over cucumbers until well covered. (make more brine as
necessary) Place a heavy plate on top of cukes, and weight it down
with a large jar filled with water. Do not fill crock to the top as
it may overflow when the cukes release water. Let sit for approx 3
weeks, or until cukes are uniformly colored throughout and well
flavored with dill. Remove cukes from brine and wash, discarding any
soft cukes. Pack pickles into clean quart jars adding 1-2 cloves
sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices,
and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a
boil and pour over dills in jar leaving 1" of headroom. Seal jars and
process in boiling water bath 5 minutes. Start counting time the
second the jars are placed in the boiling water. Wait at least three
weeks before eating.
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