Dill Pickles

Dill Pickles (makes 8 quarts)

•                        8 pounds of 3 to 4 inch long pickling cucumbers

•                        4 cups white vinegar

•                        12 cups water

•                        2/3 cup pickling salt

•                        16 cloves garlic, peeled and halved

•                        8 sprigs fresh dill weed

•                        8 heads fresh dill weed

Directions

•               Wash cucumbers, and place in the sink (I use a large bowl) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

•               In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

•               In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

•               Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.