About 8 pounds small cukes
1/2 bunch dill
1 1/2 gallons water
1 cup pickling salt
5 cloves garlic chopped
1/2 cup mixed pickling spices
Wash cukes. Remove blossom end
Place cukes in crock or food grade plastic bucket
Distribute dill evenly
Make brine of remaining ingredients and pour over cukes
Cover with large plate and weigh with jar of water to hold plate down.
Store at moderate temperature 70-75 degrees.
If scum forms remove daily
Pickles may be eaten after 3 rd day but well done pickles need 5-6 days fermentation.
Pack into clean containers and refrigerate. Pickles must be kept in refrigerator and will keep for 3-4 months.
Note:
Check with your local doughnut shop, they get icing in in small 2 1/2 gallon buckets and will usually give them away when they are empty.
These make excellent pickle buckets.
