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Cold Packed Pickles - like Clausen Recipe

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This recipe for Cold Packed Pickles - like Clausen is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
35-40 small pickling cucumbers
4 small fresh dill heads
4 cloves garlic or more to taste; chopped

1 gallon cold water
1 cup cider vinegar
2 Tbsp mixed pickling spices
2/3 cup canning or kosher salt (do NOT use iodized salt)
Directions:
Directions:
Wash cucumbers but do not scrub.
Trim blossom end off and slice into halves or quarters.
In a 2 gallon crock layer the dill heads, garlic, and cucumbers.
In a separate pitcher or bowl, stir together remaining ingredients until salt is dissolved.
Pour brine over cucumbers, be sure all are submerged. Place a small plate inside of crock and press cucumbers down to keep them under the brine.
Cover with a clean tea towel using a rubber band to secure.
Leave on counter -out of direct sunlight- for 4 days.
If fuzz forms, use a spoon to carefully remove all of it. Do not let fuzz touch the cucumbers.
Place cucumbers in jars and fill with brine. Be sure brine is clean--no fuzz. Store in refrigerator for up to 6 months.
Personal Notes:
Personal Notes:
You can use pre-mixed pickling spices or make your own mix using as much or as little as you like from the following: black peppercorns, mustard seeds, coriander seeds, allspice berries, crushed red pepper flakes, crumbled bay leaves, cardamon, ginger, mace, and cloves.

 

 

 

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