Fresh Deli Dills
|Cucumbers||3 Pound (3 Inch, About 18)|
|Water||5 Cup (80 tbs)|
|White vinegar||1 1⁄2 Cup (24 tbs)|
|Cooking pickling canning salt||1⁄2 Cup (8 tbs) (Morton)|
|Garlic||2 Clove (10 gm), split|
|Dill weed||1 Tablespoon|
1. Place the cucumbers in a colander and wash thoroughly in cold running water, scrubbing lightly to remove all traces of grit.
2. Drain well and add to a to a large non-metallic bowl.
3. In a saucepan, combine vinegar, water and salt.
4. Heat until the salt dissolves and liquid reaches a boil.
5. Pour the brine over the cucumbers.
6. Add garlic and dill to the mixture.
7. Cover the cucumbers with a plate or saucer and weigh down with a heavy object so that the cucumbers remain immersed in the brine at all times.
8. Cover the bowl with a clean kitchen towel and place it in a cool dry area.
9. Allow the cucumbers to stand in the brine for 3 to 7 days.
10. Empty the cucumbers and brine into a 1 Â½ quart sterilizer jar.
11. Cover and let cool in the refrigerator.
12. Serve the pickles as an accompaniment to steaks and grills or use as required in cooking.
Add a few onion rings to the jar of cucumbers and brine after some of the pickles have been consumed.