New England Dill Pickles

Ingredients:

• 3 pounds (approx.) small pickling cucumbers, not peeled, well scrubbed
• 3 dill stalks
• 2 garlic cloves
• 1⁄2 Tbsp long clove
• 5 each star anise
• 1 Tbsp black peppercorn whole
• 1 Tbsp turmeric powder
• 5 quarts water
• 1 cup rice vinegar
• 1 cup distilled white vinegar
• 1/2 cup salt

Instructions:

1. For half-sour dill pickles, pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves.
2. Add all the spices except turmeric.
3. Mix water, vinegar, salt, and tumeric. Pour over cucumbers.
4. Leave at room temperature 1 day; then refrigerate. For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.