Kirby cucumbers work well for Sadye’s Dill Pickles. If not available, you need small pickling cucumbers, not the dark green ones you buy in the market for salads. A great marinade makes a great pickle.
- 10 Quarts water
- 2 Cups salt
- 1 Quart vinegar
- 4 Tablespoons pepper
- 5 teaspoons dill
- 3 dozen Kirby or pickling cucumbers, 3 to 4 inches long
- Make a solution of the first four ingredients and bring to a boil.
- Fill crock with cucumbers, placing dill between layers of cucumbers.
- Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using.
- If preferred, cucumbers may be preserved in jars rather than in crock.
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