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Ingredients

• 6 1/2 cups filtered water
• 3 cups cider vinegar
• 1/4 cup coarse sea salt
• 2 tbsp dried dill weed
• 2 tbsp "pickling spice"
• 2 tbsp whole mixed peppercorns
• 1 huge (or 2-3 grocery-store sized) bunch fresh dill, chopped
• 3 lbs cucumbers, scrubbed and sliced into coins
• 27 garlic cloves, minced

Description

These Aren't Processed Like Shelf-stable Pickles Are - Keep Them In The Fridge For Up To 4 Months (if They Last That Long!). These Do Require A "curing" Time Of At Least 2 Weeks, Otherwise The Flavour Will Be Muted And Slightly Watery.

Group Recipes