Michigan State University Extension
Preserving Food Safely - 01600859


6 lb. of 3- to 4-inch pickling cucumbers
18 to 24 large heads of fresh dill weed or 3/4 cup dill
1-1/2 gal. water
3/4 cup canning or pickling salt
2 to 3 cloves garlic, peeled and sliced
6 tbsp. mixed pickling spices

YIELD: About 4 to 5 quarts

PROCEDURE: Wash cucumbers. Cut 1/16-inch slice from
blossom end and discard. Leave 1/4-inch stem attached.
Place cucumbers in a suitable 3-gallon container. Add dill.
Combine water, salt, garlic, and pickling spices. Bring to
a boil. Cool and pour over cucumbers in container. Add a
suitable cover and weight. Keep at room temperature for 1
week. Drain off brine and heat to boiling, then cool. Fill
jars with pickles and brine. Seal and store in a
refrigerator. Pickles may be eaten after 3 days and should
be consumed within 2 months.

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