Preparation / Directions:
Put a dill flower, 2 half cloves of garlic, and the
dried chili on the bottom of a sterilized 1 quart
Mason jar. Add the cucumbers upright, leaving a small
hole in the center. Fill the hole with the sprigs of
dill. If using shorter cucumber (3 to 4 inches long),
add a few more on top to fillthe jar to the shoulder.
Add the remaining dill flower and half cloves of
garlic. Top with the salt.
Fill the jar with cold water to within 1/8 inch of the
top. Place a sterilized seal firmly on top and screw
on the ring. Shake the jar a few times to dissolve
Place the jar upside down on a counter, out of direct
sunlight and away from heat. Leave the jar for 4 to 5
days, alternately flipping it right side up onde day
and upside down the next, until the liquid inside
becomes murky. Let sit right side up for 2 more days,
The pickles should be ready to eat as soon as chilled,
with a refrigerator shelf life of about 6 months.
However, if you don';t like hot pickles, remove the
chili pepper after one month.
VARIATION: for half sour dills, which are milder and
crunchier, refrigerate the pickles after the first 4
to 5 days; do not let them sit for the additional 2
For any of the cucumber recipes, a grape leaf or two
may be added to each jar if extra crispness is desire