Pennsylvania Dutch Salt Pickles
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 qts midget cucumbers
2 or 3 sprays fresh dill
2 tbsp mixed fresh or dried herbs (oregano, thyme, marjorem, mint, basil)
1 tbsp mustard seeds
1 tbsp powdered ginger
10 whole cloves
10 whole peppercorns-
3 cps water
3 cps cider vinegar
3/4 cp salt
1 - Wash and drain cucumbers.
2 - Place in 3-quart or 1-gallon stone jar or large glass jar.
3 - Cover top with layer of salt 1/8-inch thick.
4 - Pour cold wter over to cover well; place weight on cucumbers; let stand in a cool place 3 weeks
5 - At that time, drain the pickles, wash under running cold wter.
6 - Return to jar arranging in layers with dill, herbs, mustard seeds, ginger, cloves and peppercorns.
7 - Boil water, vinegar and 3/4 cp salt together 3 minutes in an agate or enamel kettle; pour warm over the drained pickles.
8 - The liquid should cover them by 2 inches.
9 - Cover and place weight on lid; let stand at least 1 month before using.
Makes 2 quarts pickles.