Printed from: www.grandmotherskitchen.net
Makes: 6-8 pint jars or 4 quart jars
5 lbs pickling cucumbers
6 cups water
4 cups white vinegar
1/2 cup pickling salt
1 large bunch of fresh dill
8 large cloves of garlic
1. Clean the canning jars. (Click here for How to Sterilize Canning Jars)
2. Fill a sink or large bowl with cold water and place cucumbers in water. Add 1/4 cup of white vinegar or a natural vegetable cleaner. (*We use Young Living Thieves Cleaner for a : natural fruit and veggie cleaner
3. Gentle wash any dirt and residue off your cucumbers. Rinse cucumbers.
4. Pierce each cucumber with a sharp knife before putting it into the jar.
5. Peel the garlic and chop it into halves if it is very large.
6. Wash your hands well and place 2 cloves of garlic and a sprig or 2 of dill in the bottom of each clean jar. Use 2 cloves for a stronger garlic flavor.
7. Tightly pack all your clean jars with washed cucumbers.
8. To make the brine - in a large pot add the water, vinegar and pickling salt and bring to a boil for 1 minute.
9. Use a glass measuring cup to scoop and pour the boiling brine into the stuffed jars leaving one quarter inch head space in each jar. Add lid and ring to each jar, tightening evenly.
10. Carefully place the filled jars into canner and add just enough hot water to cover the jars.
11. Place the lid on the pot and bring to a boil. Process for 10 minutes, start timing after the water has reached a boil.
12. Shut off and use canning tongs to transfer the jars to a clean thick towel on the counter and let them stand for 24 hours to cool. The lids will make a pop noise as they cool, this is the jar sealing.
13. Any jars that do not seal should be refrigerated.
14. Wait at least 3 weeks before opening so the flavors will develop.