Recipe(tried): Good Home Made Dills

Good Home Made Dills
From: BarryT/Ebensburg, PA

1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
1/2 galllon vinegar or to your taste, add more
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices

Wash cucumbers. Remove blossom ends carefully to remove soil. Place cucumbers in large crocks. Distribute the dill heads evenly. Make a brine of the remaining items and add to the cucumbers. Cover with a heavy plate and weight down with a glass jar filled with water.

Store at moderate room temperature (70 to 75 degrees Fahrenheit). If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a one-week fermentation. After one week, pack the pickles into clean jars and refrigerate to halt fermentation. These pickles must be kept in the refrigerator.