- Cooking Time: 5 min
- Servings: 48
- Preparation Time: 20min
- 48 small cucumbers
- Dill Weed
- 1 Clove Garlic
- 1 Quart Vinegar
- 3 1/2 cups water
- 3/4 cup Salt
- 1 Tbl Pickling Spice
- 2 Slices Dark Rye Bread
- Layer cucumbers and dill weed alternately in 1 gallon glass jar until it is filled. Add Garlic. Combine vinegar, salt, pickling spice, and water in a saucepan. Bring to a boil. Pour over cucumbers. Place bread on top. Seal with lid. Let stand in full sun for 3 days. Remove and discard bread. Store in refrigerator.
NotesMy grandfather was always looking for recipies for interesting pickles. Most of the time he found them in newspapers. He would make them and give them away to his friends and family. This is one of those recipies. I make them every summer and they are great.
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