Pickles
What You’ll Need
6 Quart size glass jars and lids
8 cups water
6 cups vinegar
1/2 cup pickling salt
2 cloves garlic per jar used
1 head of dill seed or 1 1/2 Tbs of dill seed per jar used
6-ish pounds of Cucumbers- sliced (unless they are baby dills)
Note- You can double or triple this recipe
Instructions
In a medium pot, bring the water, vinegar, and salt to a boil.
Remove from heat and allow to cool slightly.
Sterilize jars in boiling water bath for 5 minutes.
Remove and set aside to dry.
Place dill and garlic cloves in each jar.
Pack the cucumbers into the quart jars, leaving 1 inch between the top of the cucumbers and the rim of the jar.
Carefully pour the warm brine into the jars, covering the cucumbers but leaving 1/2” space. Do not fill the jars to the rim with the brine mixture.
Wipe the rims of the jars and attach the lids and bands.
Settle the jars in a standing position in a large stockpot or canner.
Cover entirely with water.
Put the stockpot over medium heat and bring to a boil.
Cook the jars for 15 minutes.
Using silicone tongs or a jar lifter, carefully remove jars from the stockpot and place on a towel to cool completely before storing. The lids may pop as the jars cool.
If the lids do not seal completely, place the jars in the refrigerator and eat within one week.