*  Exported from  MasterCook  *
                                BRINED DILLS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   48       sm           Cucumbers
    1                    Box whole pickling spices
    3       bn           Dry dill
    1       pt           White vinegar
    2       ga           Water
    1       lb           Salt
   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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