Agriculture Reference
In-Depth Information
• 3 heaping Tbsp whole pickling spice
• 8 heads of fresh dill (1/3 of a bunch)
• 3/4 cup white (distilled) vinegar
• 1/2 cup pickling salt
• 5 pints (10 cups) of clean pure water
The proportions of salt, vinegar, and water in this recipe are
not approximations—measure them exactly! You can double
or quadruple the recipe if you keep the proportions the same
for a larger batch of pickles. Put half of the pickling spices
and a light layer of dill in the bottom of a clean food-grade
plastic pail or pickling crock. Put in the cucumbers. Mix the
remaining dill and spices with the salt, vinegar, and water and
pour over the cucumbers. If the amount of liquid isn't enough
to come about two inches above the cucumbers, make more
liquid from water, salt, and vinegar according to the same
proportions. Take a clean plate and place it on top of the
cucumbers so they are held completely under the brine. The
plate may need to be weighted down with a second plate.
Cover the container loosely with plastic wrap covered with a
clean towel held on with a couple of bungee cords tied
together around the container like a big rubber band. Try to
keep at room temperature—certainly no warmer than 72
degrees and no cooler than 60 degrees.
Uncover and check the pickles for scum once a day. Use a
clean spoon to scoop off any scum, then put the towel back
on. This should be the only time the pickles are uncovered.
After three weeks, check the pickles by removing one from
