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Name: Brined Dills
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 bn Dry dill; 1 lb Salt; 1 pt White vinegar; 48 sm Cucumbers; 2 ga Water; 1 Box whole pickling spices

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INGREDIENTS

3 bn Dry dill
1 lb Salt
1 pt White vinegar
48 sm Cucumbers
2 ga Water
1 Box whole pickling spices

INSTRUCTIONS

Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating.

NOTES

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Brined Dills

3 bn Dry dill
1 lb Salt
1 pt White vinegar
48 sm Cucumbers
2 ga Water
1 Box whole pickling spices

Wash and drain cukes. Put down a layer of dill in a large crock. Layer  cukes, dill, pickling spices  (and whole rocambole and washed grape leaves  if desired) in crock. Stir together remaining ingredients and pour over  cucumbers until well covered. (make more brine as necessary) Place a heavy  plate on top of cukes, and weight it down with a large jar filled with  water.  Do not fill crock to the top as it may overflow when the cukes  release water. Let sit for approx 3 weeks, or until cukes are uniformly  colored throughout and well flavored with dill. Remove cukes from brine and  wash, discarding any soft cukes. Pack pickles into clean quart jars adding  1-2 cloves sliced rocambole  (or garlic), 1 t peppercorns, 1/4 t pickling  spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to  a boil and pour over dills in jar leaving 1" of headroom. Seal jars and  process in boiling water bath 5 minutes. Start counting time the second the  jars are placed in the boiling water. Wait at least three weeks before  eating.

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Nutrition

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Serving Size: 1 Serving (3017g)
Recipe Makes: 6 Servings

Calories: 1725
Calories from Fat: 179 (10%)

Amt Per Serving		% DV

	Total Fat 19.9g	27 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 6.8g
Cholesterol 0mg		0 %
Sodium 282.6mg		10 %
Potassium 10203.9mg		269 %
Total Carbohydrate 430.4g		127 %
	Dietary Fiber 152.3g	609 %
	Sugars, other 278.1g
Protein 73.6g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1725

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