DILL PICKLES

17 to 18 lbs. pickling cucumbers
Brine – 1 ½ cups salt and 2 gallons water


6 cups vinegar
¼ cup sugar
¾ cup pure salt
9 cups water
2 Tbsp. mixed pickling spice


For each quart jar of pickles:

1 heaping Tbsp. whole mustard seed
1 clove garlic, left whole
3 heads of fresh dill or 2 Tbsp. dill seed


Wash cucumbers thoroughly. Cover with brine and let stand overnight. Drain. Combine vinegar, salt, sugar, water and mixed pickling spices. Bring to a boil. Let stand while packing cucumbers into quart jars (wide mouth jars are best). Add mustard seed, dill seed and garlic to each jar. Add liquid to about ¼ inches from top of jar. Put on a lid that has been scalded. Screw band on tightly. Process in boiling water bath for 20 minutes.