Dill Pickles
Makes about 8 quarts of pickles
Ingredients
-- 12 cups water
-- 4 cups white vinegar
-- 8 lbs 3 to 4-inch pickling cucumbers
-- 8 sprigs fresh dill
-- 2/3 cup pickling salt
-- 8 heads fresh dill
-- 16 garlic cloves, peeled and halved
Instructions
Wash the cucumbers and place in a sink, cooler, or the bathtub, with cold water and lots of ice. Soak the cucumbers for at least 2 hours but no more than 8 (this ensures the pickles will be firm after canning). In a large pot over medium high heat, combine vinegar, water, and pickling salt. Bring the brine to a boil. In the meantime, sterilize 8 (1 quart) canning jars and lids in boiling water. In each hot sterilized jar, place 2 half- cloves of garlic, one dill head, then enough cucumbers to fill the jar. Then add 2 more garlic halves and a sprig of dill. Fill the jars with hot brine. Clean the rims and put sterilized lids on the jars, followed by rims. Screw the rims on, barely tight. Process sealed jars in a boiling water bath (see the tomato jam recipe). Boil the jars for 15 minutes. Store the pickles for at least 2 months before eating.
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