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LOCATION: Recipes >> Preserving >> Pickled Cucumbers 04

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OLD-FASHIONED PICKLE BARREL PICKLES

5 pounds pickling cucumbers of uniform size (4 inches)
4 tablespoons pickling spices
6 bunches dill, washed and chopped
4 cloves garlic
1 cup white vinegar
2/3 cup pickling salt

Gently scrub pickles with a vegetable brush and rinse with cool
water. Dry thoroughly. In a large stoneware crock or a deep enamel
kettle sprinkle in half of pickling spices, dill and garlic over
the bottom. Layer cucumbers in crock, filling within 3 inches of
top. Sprinkle with remaining pickling spices, dill and garlic.
Mix vinegar with salt and 2 quarts of water. Pour over cucumbers,
to cover. Weight with a plate and cans, making sure cucumbers are
completely submerged. Cover loosely with cheesecloth.

Check pickles each day and skim off scum as it forms -- it may not
begin to form until fifth day. Do not stir pickles, but make sure
they remain completely submerged in brine at all times. If necessary,
add additional brine. Leave for 3 to 4 weeks. Pickles will turn
an olive-drab color and texture will be soft-crisp and be uniformly
translucent. Let stand an additional month to develop flavor,
replacing brine as necessary.

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