Dill Pickles, Fresh Pack
|Cucumbers||18 Pound (3 To 5 Inches Long)|
|5% brine||2 Gallon, 3/4 cup pure granulated salt per gallon of water|
|Cider vinegar||6 Cup (96 tbs)|
|Pure granulated salt||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||9 Cup (144 tbs)|
|Whole mixed pickling spices||2 Tablespoon|
|Mustard seed||1 Teaspoon|
|Dill head/Dill seed, 1 tablespoon per quart jar||8 (Fresh Or Dried, 3 Heads Per Quart Jar)|
Scrub cucumbers thoroughly with a vegetable brush; rinse and drain.
Cover with the salt brine and set aside overnight.
Mix the vinegar, salt, sugar, water, and spices (tied loosely in cheesecloth); bring mixture to boiling.
Pack cucumbers into clean hot 1-quart jars.
To each jar, add 2 teaspoons mustard seed, 2 cloves garlic (if used), and the dill plant (or dill seed).
Cover with boiling vinegar mixture to within 1/2 inch of top of jar.
Adjust jar lids.
Process jars in boiling water bath 20 minutes.
Remove jars and complete seal, if necessary.
Cool jars upright on a wire rack.