- 8 lbs (3.6 kg) pickling cucumbers; 3 - 5 inches (7 – 12 cm) long
- 2 gallons of water
- ¾ cup canning and pickling salt (NOT table salt)
- 6 cups (1.5 L) vinegar (5% acidity)
- ½ cup (125 ml) canning and pickling salt
- ¼ cup (60 ml) sugar
- 8 cups (2 L) water
- 2 tbsp. (30 ml) whole mixed pickling spice
- 3 - 4 tsp. (15 - 20 ml) whole mustard seed (1 tsp. (5 ml) per pint jar)
- 10 - 12 fresh dill heads, washed (1½ heads per pint jar) OR 1 tbsp. (30 ml) dill seed or dill weed per pint jar
- 1 - 2 garlic cloves, peeled, per pint jar (optional)
- Cheesecloth bag
Wash cucumbers carefully. Cut 1/16-inch (2 mm) slice off blossom end and discard, but leave 1/4-inch (6 mm) stem attached.
Prepare brine by dissolving ¾ cup salt in 2 gallons water. Pour over cucumbers, cover and let stand 12 hours. Drain.
Prepare pickling solution of vinegar, ½ cup salt, sugar and 2 quarts water in a large saucepan.
Add mixed pickling spices tied in a clean cheesecloth bag. Heat to boiling.
Remove the spice bag. Pack cucumber into clean, hot pint or quart jars, leaving ½-inch headspace.
If desired, add 1 teaspoon mustard seed, 1½ fresh dill heads and 1 or 2 garlic cloves per jar.
Cover cucumbers with hot pickling solution, leaving ½-inch headspace. Remove bubbles with a rubber spatula.
Wipe jar rims clean with a damp cloth. Cap jars with pre-treated lids. Adjust lids and process.
Process jars in a boiling water canner: 15 minutes for pints, 20 minutes for quarts.
Yield: 7 to 9 pints