Fermented Dill Pickles

Name: Fermented Dill Pickles
Yield: Makes 9 to 10 quarts
Ingredients: 20 lbs. (3½ to 5½″) cucumbers (about ½ bushel); ½ c. whole mixed pickling spices; 2 to 3 bunches fresh dill; 2 c. vinegar; 1½ c. salt; 2 gals. water; 10 to 20 cloves garlic, peeled (optional)

Preparation info

Makes
9 to 10 quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Best-liked. FARM JOURNAL dill pickles

Ingredients

20 lbs. (3½ to 5½″) cucumbers (about ½ bushel)
½

Preserve
Vegan
Gluten-free

Method

Cover cucumbers with cold water. Wash thoroughly, using a vegetable brush, handling gently to avoid bruising. Take care to remove any blossoms. Drain on rack or wipe dry.
Place half the pickle spices and a layer of dill in a 5-gallon crock or stone jar. Fill with cucumbers to 3 to 4" from top of crock. Mix vinegar, salt and water and pour over the cucumbers. Plac