Ingredients

  • 30 even-sized cucumbers, each 4 to 5 inches long
  • 1 large bunch of dill
  • 3 garlic cloves, crushed
  • 6 tablespoons salt
  • 1 scant teaspoon flour
  • 1 slice of rye bread

Method

  1. Wash cucumbers thoroughly; sometimes you even have to scrub them with a brush. Dry with toweling. Cut off both ends. Make a lengthwise incision in the center of each cucumber, then make a quarter turn and do the same. This way you have a crosscut so liquid can penetrate the inside. Be sure not to cut closer than 1 inch from the ends so the cucumber will not fall apart. Do this with most of the cucumbers, but leave a few with only one center cut in case you want to stuff them later on.
  2. Place half of the dill in the bottom of a 1-gallon jar. Add 1 garlic clove.
  3. Stand the cucumbers on end in the bottom of the jar. Fit them in as tightly as you can. After you have done one layer, add the rest of the dill and garlic and continue with the tight packing of the cucumbers.
  4. Boil 4 quarts water with the salt. Caution: Stand the pickle jar in hot water to prevent cracking! Pour the hot water and salt over the pickles. Sprinkle flour on top and cover with the slice of rye bread. Cover the top with a lid, or tightly wrap a moistened cloth around the jar top.
  5. Put the jar in the sun or in a warm place for 4 or 5 days. Moisten the cloth every morning and every noon. By that time the pickles should be what is generally referred to as “semi-sour. ”
  6. Remove everything from the jar. Strain the pickle juice. Put the pickles in the jar again and pour the strained juice over them. After this, store the pickles under refrigeration.
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