Recipe courtesy of David Rosengarten
Total:
999 hr 15 min
Active:
15 min
Level:
None

Ingredients

Directions

Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.;

IDEAS YOU'LL LOVE

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Pickled Beets

Recipe courtesy of Alton Brown

Quick Pickles

Recipe courtesy of Rachael Ray

Old Fashioned Coconut Custard Pie

Recipe courtesy of Nick Malgieri

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Old-Fashioned Apple Crisp

Recipe courtesy of Ina Garten

Old-Fashioned Doughnut Sticks

Recipe courtesy of Nancy Fuller

Homemade Bread and Butter Pickles

Recipe courtesy of Tyler Florence

Old Fashioned Sugar Cookies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking