Categories: Pickles 
      Yield: 6 servings 
  
     48 sm Cucumbers                           1 pt White vinegar 
      1    Box whole pickling spices           2 ga Water 
      3 bn Dry dill                            1 lb Salt 
  
  Wash and drain cukes. Put down a layer of dill in a large crock. Layer 
  cukes, dill, pickling spices  (and whole rocambole and washed grape leaves 
  if desired)  in crock. Stir together remaining ingredients and pour over 
  cucumbers until well covered. (make more brine as necessary) Place a heavy 
  plate on top of cukes, and weight it down with a large jar filled with 
  water.  Do not fill crock to the top as it may overflow when the cukes 
  release water. Let sit for approx 3 weeks, or until cukes are uniformly 
  colored throughout and well flavored with dill. Remove cukes from brine and 
  wash, discarding any soft cukes. Pack pickles into clean quart jars adding 
  1-2 cloves sliced rocambole  (or garlic), 1 t peppercorns, 1/4 t pickling 
  spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to 
  a boil and pour over dills in jar leaving 1" of headroom. Seal jars and 
  process in boiling water bath 5 minutes.  Start counting time the second 
  the jars are placed in the boiling water. Wait at least three weeks before 
  eating.