Original Recipe (Printable Version)
- 4 - 5 Regular Cucumbers - firm, dark green, and thin
- 1/4 teaspoon dill seed
- 1 teaspoon pickling spice
- 3 tablespoons pickling salt (not all salt is the same. I use Morton's Canning & Pickling Salt. You don't need to use this brand, but you should use one that is made for pickling)
- 3 tablespoons vinegar
- 7 cups water
- 3-4 large cloves of garlic (peeled)
Ensure that you have a plate or another weighted object that fits well inside your pot. It doesn't have to be perfect, but it has to hold the cucumbers under the brine.
Slice cucumbers - You can slice these any way you like. I slice two times long ways and once short ways to produce 8 pickle spears per cucumber. Longer cucumbers get cut twice short ways to produce 12 pickle spears. I use this to work on counting, and division with my daughters! The important thing is that the brine must be allowed to seep into the flesh of the cucumber. If you don't slice the cucumbers, this won't work.
Peel the garlic.
Stir until the salt dissolves, then boil the water, salt and vinegar in a large pot - I use a 6 qt pot.
Remove from the heat.
Add the spices, garlic, and cucumbers.
Place a plate or weight atop the cucumbers to keep them submerged - I use a "luncheon plate" turned upside down.
Allow to sit overnight (about 8 hours).
Refrigerate for 16-24 hours. This provides a stronger flavor. At this point they are ready to eat. Keep them refrigerated.