Pickle Barrel Dills

• 75 to 100 small to medium pickling cukes, washed
• 2 to 3 Tbsp. pickling spice, cloves removed
• 1 gal. water
• 1 c. pickling salt
• 5 cloves garlic
• 2 sprigs fresh dill weed or 1 tsp. dill seed

1. Bring water to boil and dissolve salt in it.
2. Let water cool. In bottom of large wide mouth 5 gallon crock, jar or jug, place dill, spices and garlic.
3. (A 1 gallon jar will hold about 15 pickles.)
4. Pack cucumbers into scalded container and pour brine over them.
5. Place a plate over the jar to keep pickles from floating.
6. Stored at about 85u0b0, pickles will be at the new stage in about 1 week, at half sour to sour stage in about 2 weeks to 20 days.
7. At colder temps, curing will take longer.
8. These are like the old fashioned "General Store" barrel pickles.

pickling cukes, pickling spice, water, pickling salt, garlic, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290000 (may not work)