Brined Dill Pickles

Directions

1. 1
   Wash and drain cucumbers.
2. 2
   Put down a layer of dill in a large crock.
3. 3
   Layer cucumbers, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock.
4. 4
   Stir together remaining ingredients and pour over cucumbers until well covered.
5. 5
   Make more brine as necessary.
6. 6
   Place a heavy plate on top of cucumbers and weight it down with a large jar filled with water.
7. 7
   Do not fill crock to the top as it may overflow when the cucumbers release water.
8. 8
   Let sit for approximately 3 weeks, or until cucumbers are uniformly colored throughout and well flavored with dill.
9. 9
   Remove cucumbers from brine and wash, discarding any soft cukes.
10. 10
    Pack pickles into clean quart jars, adding 1-2 cloves of sliced rocambole or garlic, 1 tsp.
11. 11
    peppercorns, 1/4 tsp.
12. 12
    pickling spices, and 1/2 tsp.
13. 13
    turmeric.
14. 14
    Make up fresh brine from recipe above; bring to a boil, and pour over dills in jar, leaving headroom.
15. 15
    Seal jars and process in boiling water bath for 5 minutes.
16. 16
    Start counting time the second the jars are placed in the boiling water.
17. 17
    Wait at least three weeks before eating.