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- 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 you like) in crock. Stir together remaining ingredients and pour over cucumbers till 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. Don't fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or possibly till cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean qt jars adding 1-2 cloves sliced rocambole (or possibly 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 min. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2341g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29373mg | 1224% |
| Potassium 1320mg | 38% |
| Total Carbs 20.68g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 13.05g | 9% |
| Protein 5.45g | 9% |
