Fresh Dill Pickles
|Sea salt||1⁄2 Cup (8 tbs)|
|Pickled vegetables||3⁄4 Gallon (Any or all of the following vegetables may be pickled cucumbers - sliced, onions - quartered, green tomatoes - quartered, carrots - sliced,celery -sliced, green pepper -sliced)|
|Garlic||2 Clove (10 gm), chopped|
Add the salt to the water.
Boil until the salt dissolves.
If you use the water when it is still hot, the pickles will be soft.
Wash the vegetables and drain them on paper towels.
In a gallon crock, alternate vegetables and dill.
Continue layering until all the vegetables are used up.
Add the garlic and the bay leaves.
Pour the salt water over the vegetables.
Place a plate on top of the vegetables and a quart jar full of water on the plate.
This will hold the vegetables under the brine.
As the ferment rises to the top, skim it off.
Pickling will take 3 to 5 days.
Refrigerate when vegetables suit your taste.
The longer they are allowed to pickle, the stronger the taste will be.