- 4 lbs. 4" pickling cucumbers
- 2 T Dill seed or 4-5 heads fresh or dry dill weed
- 1/2 C Pickling salt
- 1/4 C Vinegar
- 8 C Water
- 2 Cloves garlic (optional)
- 2 t Whole mixed pickling spices
Wash cucumbers. Cut 1/16" slice off the blossom end. Leave about 1/4" of the stem on the other end. Place half of the dill and pickling spices on the bottom of the crock. Add cucumbers, remaining dill and spices. Dissolve salt in vinegar and water and pour over the cucumbers.
Store where temperature is between 70 - 75 degrees for about 3-4 weeks while fermenting. Avoid temperatures above 80 degrees or pickles will become too soft during fermentation. Check container several times a week and remove surface scum or mold.
If pickles become soft, slimy or develop a disagreeable order, discard them. Pickles can be stored in the crock for 4 - 6 months if refrigerated and scum and mold are removed regularly. A better approach is to can them.
I first found this recipe at the Clemson Cooperative Extension. Although the link isn't valid anymore, I'm sure if you search the site you'll find that recipe as well as some other great ones.