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1 qt. jar filled with scrubbed cucumbers (about 1 lb.)
1 tsp. powdered garlic
1/2 tsp. dill weed (more or less)
1/4-1/2 tsp. pickling spices
1 cup salt dissolved in 16 cups water
Cover cucumbers with hot brine. They should be packed tightly up to 1/2" below top of jar.
Cucumbers must be covered with brine. Cover and keep room temperature until gray-green.
Storing instructions: Check frequently for mold and color change Refrigerate when color changes.
May take 3-4 days in warm place 7-10 days at room temp up to 2 weeks in cool place Keep brine level over pickles. Use liquid from finished jars or 1:16 brine.
Bill Filante was an ophthalmologist who became our California Legislator. He was successful at both. Some of our fondest memories are of his yearly pickling parties. What fun to watch community leaders sitting with rolled-up jeans hosing bushels of small cucumbers Bill's sister would deliver from the valley. Everyone had a chore such as sterilizing or filling jars or preparing the brine. Then there was a poolside buffet and then each person was given a few jars of pickles to take home.
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A