A white scum will form over the brine, try and skim it off every day. It is the yeast that is fermenting the cukes. Use a baggie with water sealed in it to weigh down the cukes. If They become slick, slimey or soft, do not use.


  • 1 gal Distilled Water
  • 2/3 cup pickling salt
  • 2 TBS vinegar
  • fresh dill or dill seed
  • 4 cloves glaric
  • mustard seed if desired
  • 4-5 lbs of small pickling cucumbers


Wash cukes but do not soak, trim blossom end about 1/4 inch. Put cukes, dill, garlic and seed in glass or plastic container, prefer tall slim one, heat water salt and vinegar to boiling and pour over cukes. Place a saucer or some other nonmetalic item and weigh cukes down below brine.
Place in warm area for about 10 days, or until cukes are no longer white in center. Take pickles out and rinse and cut into spears, Strain juice and reheat then pour over pickles and store in refridgerator, or seal in jars and waterbath for 5min.


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Submitted 6/13/05.
Source: Memory
Submitted By: Lana Walker
Dill Pickles