Brined Dill Pickles

• 40 to 50 sm. to md. cucumbers
• 1 box whole pickling spice
• 3 bunches dry dill weed
• 1 pint white vinegar
• 2 gal. water
• 1 lb. salt

1. Wash and drain cucumbers.
2. Put down a layer of dill in a large crock.
3. Layer cucumbers, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock.
4. Stir together remaining ingredients and pour over cucumbers until well covered.
5. Make more brine as necessary.
6. Place a heavy plate on top of cucumbers and weight it down with a large jar filled with water.
7. Do not fill crock to the top as it may overflow when the cucumbers release water.
8. Let sit for approximately 3 weeks, or until cucumbers are uniformly colored throughout and well flavored with dill.
9. Remove cucumbers from brine and wash, discarding any soft cukes.
10. Pack pickles into clean quart jars, adding 1-2 cloves of sliced rocambole or garlic, 1 tsp.
11. peppercorns, 1/4 tsp.
12. pickling spices, and 1/2 tsp.
13. turmeric.
14. Make up fresh brine from recipe above; bring to a boil, and pour over dills in jar, leaving headroom.
15. Seal jars and process in boiling water bath for 5 minutes.
16. Start counting time the second the jars are placed in the boiling water.
17. Wait at least three weeks before eating.

cucumbers, pickling spice, dill, white vinegar, water, salt

Taken from www.foodgeeks.com/recipes/3925 (may not work)