VOLUME 1 - Kilimanjaro Foods

Cossack Dill Pickles
Servings
garlic cloves bruised
dill sprigs,Chopped
1/4 t alum (or 3 cherry leaves)
1 c coarse salt
16 peppercorns
5 lb cucumbers small unwaxed
4 qt water
Soak the cucumbers in ice water for 5 minutes. Scald a gallon size
glass jar in boiling water. Place the cherry leaves or the alum in
the bottom of the jar. make a layer of cucumbers on the jar, add
a few of the garlic cloves & some of the dill. Do this until all is
used. Bring water to a boil then add the salt and pour over the
cucumbers. Cover with a plate and sit it in a dark, cool place to
ferment. These pickles will be ready in 10-12 days. It is important
to not put a tight lid on the jar!