Quick (3 day) Dill Pickles

[Alix]

1/4 cup coarse salt
4 cups water

Lots of fresh dill

several lbs of cucumbers, small sized

If you have an earthenware crock, use it for this purpose. Pierce or slice all your cucumbers. Place a handful of fresh dill weed on the bottom of the crock with two cloves of peeled garlic. Pack your cucumbers on top of this and leave about 1 inch of room at the top of the crock. Pack more dill on top of the cucumbers.

Bring your water to a boil and put the salt in. Stir until it is dissolved. Pour this over your cucumbers and dill. Place a glass or ceramic plate on top of the cucumbers to keep them submerged.

Leave them on your counter for a couple of days. Test the cucumbers after 3 days. They may need more time to cure. Once they have reached the desired state, refrigerate them.

If you like your pickles sour, add 1/4 vinegar to the brine.

 

[Tater Tot]

My fav is:

36 to 40 pickling cucumbers
7 1/2 cups water
5 cups vinegar
1/2 cup plus 2 tablespoons pickling salt
12 heads dill
6 slices onion, 1/2 inch thick

put onion in bottom of jars with dill ontop..
pack with cucumbers
boil mixture (water vinager salt) and pour over cucumbers leaving a 1/2 inch head space and process for 10 minutes in a boiling water bath

for my kind of pickles add 2 cloves of garlic to each jar.

They are ready to eat in 48 hours but for best flavor wait a week...

The Tot

 

[licia]

Would these be "half sour", or regular dill pickles?

 

[Tater Tot]

The onion kills almost any sour and they are not as tart as store bought..

tater tot