No-vinegar Dill Pickles

Total Time: 1008 hrs 30 mins Preparation Time: 30 mins Cook Time: 1008 hrs

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon mixed pickling spices
• 1 clove garlic (optional)
• 1 quart fresh small pickling cucumber
• 1 -2 head of fresh green dill seed
• filtered water, at room temperature

Recipe

• 1 put the quart jar (s) in a large pot, cover and bring to a boil.
• 2 boil them for 10 minutes.
• 3 remove and empty them.
• 4 put the salt, spices and garlic in the bottom of a sterilized quart jar.
• 5 the amount listed is for one jar.
• 6 add a little water to dissolve the salt.
• 7 pack- i say pack!
• 8 -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
• 9 leave a little headroom.
• 10 fill up with water, leaving 1" headroom at the top.
• 11 cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
• 12 use sterilized lids and rings to cap.
• 13 (boil both for 5 minutes.).
• 14 place on newspaper in case they leak while fermenting.
• 15 store in a cool dark spot- a basement is ideal.
• 16 i make these every year for fear that my father might disown me if i failed to make him 6 or 8 jars for his christmas present.