Ingredients
2 canning jars (1 qt. Masons)
bunch fresh dill
2 qts. water, boiled
1 1/2 c. distilled white vinegar
8 tbsp. coarse sea salt
6-8 sm. cucumbers
3-4 stalks celery
one bag baby carrots
one bunch haricots certs
one bunch pink or white radish
one kohlrabi
6-8 cloves garlic, peeled
2 tbsp. pickling spice
(Can substitute celery root, beets, turnips or any other crunchy fresh veg.)
Cheesecloth or Saran
Preparation
Wash jars: Run canning jars thru dishwasher or wash thoroughly.
Prepare brine: Add to 2 quarts of boiled water that has been brought to room temperature, vinegar and salt. (Use stainless or glass only for brine.)
Jar the pickles: Layer fresh dill on bottom of jars. Pack dukes and other veg in tight. Add 1 tbsp. pickling spice to each jar. Add 3-4 garlic cloves, or to taste. Add more dill. Ladle in brine mixture to cover veg. Cover with wrap, securing closed with rubber band. Let stand in cool, dark spot, until soured, 48-72 hours. Place lid securely on jar and refrigerate. These will keep 3-4 months in fridge.
