Something good to do with all those cucumbers from your neighbor’s garden. I really like these. I usually cut the recipe in half and put them up in 1-1/2 quart jars. I can get 3 to 4 cucumbers in a jar.



6 cups

cold water

1/2 cup

coarse sea salt

8 cloves

garlic, very coarsely chopped

2 teaspoons

dill seeds

1 teaspoon

pickling spices

7 pounds

Kirby cucumbers, rinsed

1 large bunch

dried dill flowers, or fresh dill

1/2 slice

rye bread

Mix the water and the salt together in a 1 gallon jar that has a good seal. Add the garlic, dill seeds, and pickling spices, stirring until all the salt dissolves. Pack the jar tightly with the cucumbers, adding more cold water if necessary to fill the jar to 1/2-inch of the rim. Place a bunch of the dill on top of the cucumbers, then place the slice of the bread on top, pressing down. Close the lid tightly, turning the jar upside down so all the ingredients mix around the cucumbers.

Place the jar, right side-up in a cool, dark area for 3 weeks. Don't refrigerate, but make sure it stays cool. After 3 weeks, remove the bread and the dill, replace the lid and refrigerate. The pickles will keep up to 1 year.

Yield: 1 gallon