Robin (Rykus) Lawson
small cukes…great from the farm if you have the time
a bunch of dill also at the farm
This recipe is for one lug. (1 lug is about 24 jars.)
The farmer can tell you how many lbs you need of cukes for a lug)
You need to sterilize the jars in the dishwasher
Cut dill about 3 inches in length
Peel garlic cloves and put 2 in each jar
Put 1 t. pickling spice in each jar and some dill
Place cleaned dills (we used to wash them in the bathtub in cold water and brush them…and lay them carefully on a folded dishtowel to absorb the moisture) in the jar upright. Do not pack the jars too tight.
Boil 20 cups of water and 3/4 rock salt until the rock salt has dissolved.
Pour boiling mixture in each jar to the top. Then cover the tops of the open jars with a clean dishtowel and let it set undisturbed over night.
The next day, place the rings and caps into boiling water, carefully fish them out of the boiling water and place on top of each jar. Tighten them on each jar as tight as you can immediately.
Let stand at least 8 hours. Then, turn the jars upside down on newspaper on a table to see if there are any leaking. If so, boiling the lids and cap and redo that process. Do not open them for at least two weeks.
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