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10 pounds small cucumbers (up to 12)
1-1/2 gallon vinegar
1-1/2 gallon water
1 cup salt
1 clove garlic, peeled
1 tablespoon pickling spices
several sprigs of fresh dill weed
1 tablespoon dill seed
1 pinch alum
Keep pickles whole or slice them. Wash pickles and cut stems off if left whole, or slice with food processor. Stir vinegar, water and salt together in large pan and let it just come to a boil. Have hot jars ready and put in garlic, pickling spices, dill, dill seed, and alum Pack the jars with cucumbers. Ladle hot vinegar mixture into jars to within 1/2-inch of top of jars. Remove air bubbles, wipe rims of jars, and seal. Process in water canner for 10 minutes.
1-1/2 gallon vinegar
1-1/2 gallon water
1 cup salt
1 clove garlic, peeled
1 tablespoon pickling spices
several sprigs of fresh dill weed
1 tablespoon dill seed
1 pinch alum
Keep pickles whole or slice them. Wash pickles and cut stems off if left whole, or slice with food processor. Stir vinegar, water and salt together in large pan and let it just come to a boil. Have hot jars ready and put in garlic, pickling spices, dill, dill seed, and alum Pack the jars with cucumbers. Ladle hot vinegar mixture into jars to within 1/2-inch of top of jars. Remove air bubbles, wipe rims of jars, and seal. Process in water canner for 10 minutes.
