Rinse the cucumbers thoroughly and cut off the rounded ends. From one end, slice each cucumber lengthwise about halfway. Flip the cucumber and slice from the other end at a 90 degree angle to the first cut. (See pictures.)
Add the cucumbers to a 1-gallon crock, along with the dill, garlic, and celery into a 1-gallon crock.
Combine the salt and water in a pot and bring to a boil. Pour the hot brine mixture over the cucumbers in order to completely cover. When the brine mixture has cooled, top with the slices of rye bread. Weight the pickles making sure that all of them are completely submerged in the brine and then cover. Store at room temperature
After 2 days, remove the bread. After 4 days, the pickles are ready. Store the pickles and brine in jars in the refrigerator for up to 2 months.
I use a 1-gallon fermenting crock from Ohio Stoneware that has weights and a lid. If you don't have this setup, a clean quart jar on top of a plate can be used to weight the pickles. You can then cover the crock with a cloth towel.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1565.9mg||54 %|
|Potassium 34.6mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1g|
|Protein 0.2g||0 %|
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Calories per serving: 6
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