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Ingredients
- 12 c water
- 1 \2 c pickling salt
- Dill heads
- Garlic cloves(depends how much u like garlic, mine 2 cloves bottom/2 cloves top)
- Options: hot peppers or red pepper flakes
- Something I tried this yr. and works great. Options horseradish leaf, grape leaf or raspberry leaf. 1 at bottom of jar and 1 at top. Thus creates crispness in pickle.
Preparation
Step 1
Wash CUCS thoroughly, cut ends off. Put garlic at bottom and crispness (2x)leaf next. Stuff jar tight with Cuc's. Add dill heads, 2 garlic cloves and 2 crispness leaves to the top. Leave 1/2." Clearance on top.
Pour salt/water mixture in jar to cover dills. Seal jars, but not extremely tight.
Leave on counter till sourness is achieved. Will turn cloudy/milky looking. Means it is souring nicely. Usually only needs 4 to 5 days to finish, depending on your taste. Keep on counter till right taste is achieved then put into fridge/cold room to slow down/pickling process.