3 dozen freshly picked cucumbers (approximately 4" long) - unpeeled and sliced in half, lengthwise
3 cups vinegar, 5% acidity
3-1/2 cups water
1/4 cup canning salt
dill weed - (about 1 tablespoon dried or 2 heads fresh per jar)
16 heads fresh or 1/2 cup dried dill
4 garlic cloves, minced (about 1/2 clove per jar)
8 tsp. mustard seeds (about 1 tsp. per jar)
32 peppercorns -( about 4 per jar)
Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely. Mix the canning salt, vinegar and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 pint jars. Add the dill, garlic, mustard seeds and peppercorns to each jar. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner. Remove the jars from the canner to cool. Check the seals and label the jars before storing in a cool, dark place.
Makes 8 pints.
For best results, the cucumbers used for these pickles should be very fresh, preferably just picked.
Appetizer, Canning, Condiments or spreads, Dutch Oven, Side Dish, Side Dishes, Vegetables, stove top
Estimated preparation time:
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