Brined Dill Pickles
Start-to-finish: 2-3 weeks
(1 hour, 30 minutes active)
Makes 6 quart-sized jars or 12 pint-sized jars
10 pounds 4- to 6-inch cucumbers
3/4 cup mixed pickling spice
2 to 3 bunches fresh or dried dill
1 1/2 cups canning salt
2 cups vinegar
2 gallons water
12 pint-sized or 6 quart-sized canning jars with rings and lids
Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a large container. Add cucumbers to within 4 inches of the top. Combine salt, vinegar and water; ladle over cucumbers. Place a layer of dill and remaining pickling spices over top. Add garlic. Place a weight on the cucumbers so they remain submerged in brine.
Store container between 70 F and 75 F. Remove scum that forms on surface of brine daily.
Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready for use in 2 to 3 weeks.
Remove pickles from brine. Boil jars and lids in hot water for 5 minutes to sterilize. Strain the pickle brine and bring to a boil.
Pack pickles into hot jars, leaving 1/4 inch space at top. Ladle hot liquid over pickles, leaving 1/4 inch at the top.
Run a knife around the inside of the jar to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Screw on lids and process in a boiling water canner 15 minutes