Ingredients
- 14 lbs pickling cucumbers
- 2 quarts water
- 2 cups cider vinegar
- 1/2 cup canning or kosher salt
- 3-4 whole garlic cloves the more the better!
- 1 large head of fresh dill per jar
Instructions
- Soak cukes in cold water 3-4 hours.
- Fill a large roasting pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
- Pour water, vinegar, and salt in a large stock pot and bring Heat to a boil. Once boiling, reduce heat to a simmer.
- Remove hot jar from pan with tongs and place on towel lined counter top.
- Place garlic and dill in jar and pack with cucumbers until full
- Pour boiling vinegar solution over cucumbers, place lid on jar and seal with screw cap.
- Cover pickles with towels to prevent drafts until completely cool. Be sure all lids have sealed. Any that did not seal will need to be refrigerated
Nutrition
Serving: 2-3 pickles