Saturday, July 19, 2014
11 cups water
5 cups white vinegar
1 cup canning salt
12 lb. cucumbers, cut into 1/2-inch-thick slices
12 dill sprigs
24 garlic cloves
1. Bring water and next 2 ingredients to a boil in a large pot; boil for 10 minutes. Pack cucumber slices into sterilized hot pint jars, leaving 1/2 inch space at top of jar. Place 1 dill sprig and 2 garlic cloves in each jar.
2. Carefully ladle hot vinegar mixture into jars, leaving 1/2 inch space at top of jar. Remove air bubbles; wipe rims and attach lids and rings. Process jars for 15 minutes in a boiling-water canner. Remove from canner, and allow jars to cool on towels for 24 hrs. Check lids to make sure they are sealed. Allow pickles to rest for 1 month before opening. Once open, keep in fridge for up to 2 weeks.