Ingredients
- 8 cups filtered water
- 6 cups white distilled vinegar 5% acidity
- 5 tablespoons sugar
- 1/2 cup pickling salt
- 4 teaspoons pickling spices
- 8 cloves garlic
- 2 1/2 tablespoons mustard seed
- 8 teaspoons dill seed or 8 small sprigs fresh dill
- 8 pounds pickling cucumbers washed and trimmed
Instructions
- In a large pot, combine filtered water, white distilled vinegar, sugar, pickling salt, and pickling spices. Bring this mixture to a boil.
- Wash and sterilize 8 pint jars with lids and rings. In each jar, place 1 clove garlic, about 1 teaspoon mustard seed, and 1 teaspoon dill seed (or a small sprig of fresh dill).
- Slice the cucumbers into spears, coins, or chips and pack them tightly into the jars.
- Pour the hot brine into each jar, leaving a 1/2-inch headspace at the top.
- Use a bubble remover or a clean knife to slide around the inside edge of each jar to release trapped air. Adjust the headspace if needed.
- Place the filled jars into a water bath canner. Ensure they are covered by at least 1-2 inches of water and maintain a water temperature of about 180°F. Process the jars for 30 minutes.
- Carefully remove the jars with a jar lifter and set them on a towel-lined counter. Allow them to cool undisturbed for at least 12 hours. After cooling, check the seals and store the jars in a cool, dark place.