Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

48 sm Cucumbers 1 pt White vinegar
1 Box whole pickling spices 2 ga Water
3 bn Dry dill 1 lb Salt

Wash and drain cukes. Put down a layer of dill in a large crock. Layer
cukes, dill, pickling spices (and whole rocambole and washed grape
leaves if desired) in crock. Stir together remaining ingredients and
pour over cucumbers until well covered. (make more brine as
necessary) Place a heavy plate on top of cukes, and weight it down
with a large jar filled with water. Do not fill crock to the top as
it may overflow when the cukes release water. Let sit for approx 3
weeks, or until cukes are uniformly colored throughout and well
flavored with dill. Remove cukes from brine and wash, discarding any
soft cukes. Pack pickles into clean quart jars adding 1-2 cloves
sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling
spices, and 1/2 t turmeric. Make up fresh brine from recipe above,
bring to a boil and pour over dills in jar leaving 1" of headroom.
Seal jars and process in boiling water bath 5 minutes. Start
counting time the second the jars are placed in the boiling water.
Wait at least three weeks before eating.

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