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Use large pickle sized cukes. NOT full cukes of course... they will be waaay mushy. This is NOT a firm, crisp pickle, but it has a flavor all to its ownsome.
Trim off both ends of cuke, and slice 7/8ths way down, leaving attached.
These are made "enmasse" -recipe for a gallon jar...
1 gallon water
1 cup Kosher salt
2 heads dill
3-4 garlic cloves
Slice of rye bread
Cheesecloth
Optional..couple seeded Japs or a few Cayennes.. or whatever.
Bring water to boil and remove from heat. Add salt.
Pack tight a gallon jar with the pickles, dill, garlic and peppers.
Pour warm brine over all in jar up to the shoulder and "tuck" a slice of rye bread under the shoulder of the jar...at the liquid line.
Use a rubber band to secure cheesecloth over jar mouth to keep out insects.
Set outside in summertime for 3-4 days and let ferment. Chill after fermentation period and enjoy!
Trim off both ends of cuke, and slice 7/8ths way down, leaving attached.
These are made "enmasse" -recipe for a gallon jar...
1 gallon water
1 cup Kosher salt
2 heads dill
3-4 garlic cloves
Slice of rye bread
Cheesecloth
Optional..couple seeded Japs or a few Cayennes.. or whatever.
Bring water to boil and remove from heat. Add salt.
Pack tight a gallon jar with the pickles, dill, garlic and peppers.
Pour warm brine over all in jar up to the shoulder and "tuck" a slice of rye bread under the shoulder of the jar...at the liquid line.
Use a rubber band to secure cheesecloth over jar mouth to keep out insects.
Set outside in summertime for 3-4 days and let ferment. Chill after fermentation period and enjoy!
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