Grandma's Best Dill and Garlic Pickles
By Chef Heidi Allison

Ingredients 

5 pounds Pickling Cucumbers (a.k.a. Persian or Kirby Cucumbers) 
1 bunch Dill with flowers 
1 quart White Distilled Vinegar 
2 cups Water 
1 teaspoon Mustard Seeds 
1 tablespoon Turmeric 
1/4 teaspoon Curry Powder 
1/4 teaspoon Curry Powder 
1/2 teaspoon Celery Seed 
1 tablespoon Kosher Salt 
2 heads Organic Garlic crushed 
1 teaspoon Whole Black Peppercorn 

Directions 

Wash the cucumbers and place in a 4-or 5-quart glass container with lid. Add the dill. 

In a 2-quart pot, combine the vinegar, water and all the other ingredients. 

Bring to a boil and simmer for 5 minutes. 

Pour the mixture over the cucumbers. (If the cucumbers are not submerged, top off with more vinegar.) 

Let cool to room temperature. Cover, and place in the refrigerator. 

The flavor is best if you store them in the refrigerator for at least 2 weeks. 

If you like the taste of new cucumbers, the pickles will be ready in 5 – 7days. 

Will keep indefinitely. 

From the Author Heidi Allison: 

If you’ve ever tasted good homemade pickles, you’ll never buy them in a store again. 

Commercial pickles taste too salty and have a ''mushy'' texture, while these crisp pickles have a ''fresh'', complex flavor and mild aroma. 

Using herbs and spices which infuse well and don’t disintegrate during the pickling process makes this easy-to do recipe work. Destined to be a family heirloom recipe!