Claussen Knockoff Pickles
by Linda Fredrickson
35-40 small to medium pickling cukes,
1 gal. cold water,
1 c CIDER vinegar,
2 TBSP. mixed picking spices,
2/3 c. canning salt,
4 cloves garlic,
4 fresh dill heads or 4 TBSP dried dill seed (not weed)
Wash, not scrub, cukes. Trim 1/8 inch from blossom ends and slice in half or quarters lengthwise, depending on size you want.
In a gallon jar or large widemouth foodsafe container layer dill heads, garlic, and cuke slices.
In a separate container stir remaining ingredients together until salt is dissolved. Pour brine over cukes, making sure all are fully submerged. If needed, place a plate or mug or other nonreactive heavy item on the cukes to weigh them down under brine.
Cover lightly with a lid just perched o top or cheesecloth to keep fruit flies away.
Leave out of direct sunlight on your counter 24 days until cukes taste like pickles throughout. Fix your lid onto your jar or container and chill. These can be stored in the fridge for up to 6 months provided you keep them COVERED with the brine. If fuzz or foam develops on top of the brine, use a spoon to remove it. If any fuzz it attached to a pickle, remove it also.