4 pounds of 4-inch pickling cucumbers 2 Tablespoons dill seed, or 4 to 5 heads fresh or dry dill weed 1/2 cup salt 1/4 cup vinegar (5 percent) 8 cups water and one or more of the following ingredients: 2 cloves garlic (optional) 2 dried red peppers (optional) 2 teaspoons whole mixed pickling spices (optional)
Wash cucumbers. Remove blossom end and discard, leaving 1/4 inch of stem attached.
Place half the dill and spices on bottom of a clean, suitable container. Add cucumbers, remaining dill, and spices.
Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight.
Ferment pickles. Check the container several times a week and promptly remove surface scum or mold. If the pickles become soft, slimy, or develop a disagreeable odor, discard them.
Fully fermented pickles may be stored for about 4 to 6 months in the refrigerator.
Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired.
Fill jars with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process as below, or use the low-temperature pasteurization treatment.
Process time for Fermented Dill Pickles in a boiling-water canner Process time at altitudes of Style of pack Jar size 0-1,000 ft. 1,001-3,000 ft. Raw Pints 10 min. 15 min. Quarts 15