Dill Pickles Recipe

Ingredients <br>- 8 pounds 3 to 4 inch long pickling cucumbers <br>- 4 cups white vinegar <br>- 12 cups water <br>- 2/3 cup pickling salt <br>- 16 cloves garlic, peeled and halved <br>- 8 sprigs fresh dill weed <br>- 8 heads fresh dill weed <br><p></p>Directions <br>step 1: Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes. <br>step 2: In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. <br>step 3: In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. <br>step 4: Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. <br>step 5: Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. <br>

Ingredients
- 8 pounds 3 to 4 inch long pickling cucumbers
- 4 cups white vinegar
- 12 cups water
- 2/3 cup pickling salt
- 16 cloves garlic, peeled and halved
- 8 sprigs fresh dill weed
- 8 heads fresh dill weed

Directions
step 1: Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
step 2: In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
step 3: In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
step 4: Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
step 5: Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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