SUBMITTED BY: Nancy Josland Dalsin
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups of water
…2/3 cup pickling salt
16 cloves of garlic, peeled and halved
8 springs of fresh dill weed
8 heads of fresh dill weed
1. Wash cucumbers and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves, 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.
4. Process sealed jars in boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
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