8# 3"-4" long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeld and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
- Wash cucumbers and place in the sink (or bathtub for larger batches) [Leslie yelled in, "use big coolers, the ice doesn't melt as fast"] with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
- In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars. with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
- Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
- Store pickles for a minimum of 8 weeks (we can never wait past 6 but they are better at 8) before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.