No-Vinegar Dill Pickles

• 2 tablespoons kosher salt
• 1 tablespoon mixed pickling spices
• 1 clove garlic (optional)
• 1 quart fresh small pickling cucumber
• 1 -2 head of fresh green dill seed
• filtered water, at room temperature

1. Put the quart jar (s) in a large pot, cover and bring to a boil.
2. Boil them for 10 minutes.
3. Remove and empty them.
4. Put the salt, spices and garlic in the bottom of a sterilized quart jar.
5. The amount listed is for one jar.
6. Add a little water to dissolve the salt.
7. Pack- I say PACK!
8. -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
9. Leave a little headroom.
10. Fill up with water, leaving 1" headroom at the top.
11. Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
12. Use sterilized lids and rings to cap.
13. (Boil both for 5 minutes.).
14. Place on newspaper in case they leak while fermenting.
15. Store in a cool dark spot- a basement is ideal.
16. I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

kosher salt, mixed pickling, clove garlic, cucumber, filtered water

Taken from www.food.com/recipe/no-vinegar-dill-pickles-96002 (may not work)