1 six-quart basket of small cucumbers
6 tablespoons coarse/kosher salt
6 large garlic cloves (more if you like them extra garlicky)
2 bunches fresh dill
6 teaspoons mixed pickling spices
6-12 chili peppers (optional)
Wash cucumbers thoroughly in cold water and pack firmly into sterilized jars. Want a quick and easy tip for washing all those cucumbers? Run them through your washing machine (without the Tide!), just on the gentle cold cycle. It will give them a quick scrub, and save you the time. Once the cucumbers are wash, by man or machine, place 1 clove of garlic, 2 sprigs of dill, 1 tablespoon of salt and 1 teaspoon of mixed spices in each jar. For spicier pickles, add 1 – 2 chili peppers in each jar.
Fill jars with cold water, seal tight, and shake well. Store in a cool dark place for 2 weeks then put in refrigerator making sure the seals are tight. If new dills are desired, store in refrigerator immediately after preparing. Then watch out! You’ll never buy another pickle again!