Dill Pickles

Dill Pickles

fresh dill weed, carefully washed
pickling cucumbers, washed, scrubbed
1 garlic clove (or more) per jar

For the Brine

8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than just washing them. The lids I soak in hot water)

2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

3. Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cukes into the jar up to the neck of the jar (depending on size you may get two nice layers with a few small cukes in the top) squeeze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at the top, too, and another garlic clove if desired.

4. Once jars are loaded, pour in the brine leaving # half-inch head space in each jar.
Add lid and ring to each jar, and tighten it to fingertip tightness.

5. Place jars into canner with water just to the necks of the jars. Bring water almost to a boil (about 15 minutes--depending on how fast it heats up).

6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.