“This is made with rye bread. I've never tried this but it sounds good. From the Weiss cookbook. If anyone has made pickles like this please rate it and tell me about it since I've never done this before, ok. Oh, Suzzanna has made these and she has more directions than were given so please read. Thanks.”
READY IN:
72hrs 45mins
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
  2. Fill both saucepans with water and add salt to larger pan.
  3. When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
  4. Turn the heat off the 4 quarts of water.
  5. Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
  6. Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
  7. Pour other pan water, now cooled down a bit, into cukes.
  8. Cover with a plate. Keep jar in a warm place for 3 days.
  9. Pickles should be dark green and salty.
  10. Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.

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