Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
999 hr 15 min
Prep:
15 min
Cook:
999 hr

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.;

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Dill Pickles

Recipe courtesy of Alton Brown

Quick Pickles

Recipe courtesy of Rachael Ray

Spicy Pickle Fries with Homemade Ranch Dip

Recipe courtesy of Valerie Bertinelli

Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

Recipe courtesy of Ted Allen

Quick Pickled Veggies with Leftover Pickle Juice

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories