Ingredients
25 pickling cucumbers
2 quarts water
3/4 cup white vinegar
6 tablespoon kosher salt
3/4 ounce fresh dill
2 garlic cloves peeled
1 bay leaf
1 Arbol chili (red) (dried)
1 tablespoons whole all spice
2 tablespoon mustard seed
2 teaspoons coriander seeds
2 cloves whole cloves
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 bay leaf (crumbled)
1 cinnamon stick (2 inches)
1 tablespoon pickling spice
Preparation
Prepare the glass pickling jar by washing, rinsing extremely well and drying.
Scrub cucumbers with vegetable brush. They cannot be waxed. If it has a flower end that should be cut off as it will rot.
Boil some hot water to dissolve salt and add to the remainder of the water and vinegar, not in the jar.
Place half the dill in the bottom of the jar. Add all remaining spices to bottom. Fill with half the pickles. Add remaining dill and then add the rest of the cucumbers, ending with one or two horizontal pickles to hold the others down.
Fill the jar with the brine (there will probably be more brine than you need) and make sure the horizontal pickles are covered completely. Cover the jar, set on a counter out of sunlight for 3 days. The brine should remain mostly clear. After 4 to 6 days, place the jar in the refrigerator to stop the fermentation. Wait a day or two before eating.
