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Side Dish Cucumbers Easy 2 Weeks Aging Jewish Jewish
Dill Pickles

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1 cup Kosher salt
5 pounds Cucumbers small
1 bunch Dill fresh
4 cloves Garlic cut in half
4 quarts Water
1 each 1-gallon jars

Optional Ingredients:
1/2 teaspoon Pickling spice Add to shopping list


This item makes 1 Portions. Scale to Portions

In a large bowl, dissolve the kosher salt in 4 quarts of water.

Wash cucumbers very well. Cut off ends. Place dill and garlic into the gallon jar. Put in the whole cucumbers, tightly packed. Pour the salted water solution into the jar, filling to the top.

The amount of water needed for a gallon jar will vary depending on size and amount of cucumbers in the jar. If you need more; the ratio is 1/4 cup kosher salt to 1 quart of water.

Cover tightly and keep in a dark room or closet. The pickles will be half sour after one week, and completely sour after 2 weeks.
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