BRINED DILLS

      Title: BRINED DILLS
  Categories: Pickles
       Yield: 6 Servings
  
      48 sm Cucumbers
       1    Box whole pickling spices
       3 bn Dry dill
       1 pt White vinegar
       2 ga Water
       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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