Copycat Claussen Kosher Refrigerator Dill Pickles

I am trying this recipe.
Copycat Claussen Kosher Refrigerator Dill Pickles (Lithuanian Half-Sour)
Yield: 2 gallon of pickles
  • 35 to 40 small to medium pickling cucumbers
  • 1 gallon cold water
  • 1 cup cider vinegar (use white distilled vinegar)
  • 2 tablespoons mixed pickling spices
  • 2/3 c. canning or kosher salt (Do NOT use iodized salt!)
  • 4 cloves garlic or more, to taste
  • 4 fresh dill heads ~or~ 4 tablespoons dried dill seed (not weed!) 

Wash cucumbers but do not scrub them.

Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.
In a gallon jar (or large, wide-mouth, food-safe non-metal container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

In a separate non-metal pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine! (I used a brine filled food grade plastic bag.)

Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout. (or refrigerate them)

Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.  

Update:  After making these I thought they were too salty

The blogger's pickling spice is homemade and mainly mustard seed with some whole allspice, black peppercorns, sometimes celery seed, sometimes some broken cinnamon stick (but not much).  Here is her picture of her mix:

I get my pickling spice in bulk at a local Mennonite store.  The stuff in the little red-lidded jars will stand in just fine here...

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