NOTE you can buy your brine at walmart already in a package spices n all.. ready to go works great, I use it a lot too it is easy and delicious… or you can do the following
2 1/4 pounds pickling cucumbers (about 36)
3 3/4 cups water
3 3/4 cups cider vinegar
6 tbsp pickling salt
12 -18 heads fresh dill or 6-8 tbsp dill seed
1 tbsp mustard seed
(NOTE for KOSHER STYLE DILL PICKLES substitute 6 cloves garlic, halved (2 halves per jar) for the mustard seed)
DIRECTIONS
wash your cucumber and cut into spears
meanwhile have your Brine getting ready on the stove
in a large pot on the stove, combine the salt, water and vinegar; bring to a boil.
Prepare the jars
Fill each quart jar with 2-5 cloves of garlic, 1-2 heads of dill, and a hot pepper is optional. Stuff the jars with cucumber spears. Leave at least a half inch between the spears and the rim of the jar.Pour in your Brine
Take the brine off the boil and use a ladel to spoon it into each jar. Fill each jar to with in a quarter inch of the top of the jar. Seal
Pressure canner you would bring to 10 lbs pressure and turn it off..
To Can in open water bath
Can the Pickles
There should be enough water to cover the tops of the jars by at least a half inch. Process the pickles in boiling water for 20 minutes. Start timing from when the pickles are put into the bath Remove the pickles from the hot water bath and place them upside down (optional I don’t) on a towel to cool. Once cool, check to make sure the lids sealed. You should not be able to press down on the lid. If a jar isn’t sealed put it in the refridgator and eat those first.
and if you want to put some in the fridge Wait a week before eating…
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