I lost this recipe and I thought "no big deal," I'll simply use another recipe . . . wrong! It was a HUGE deal! I used another recipe last summer and I really didn't care for it, which surprised me, because it was from a very well respected canning book . . .
Then one day I found the recipe, phoned my friend Susan at From Beyond My Kitchen Window to tell her my good news! I should tell you that Susan gave me the recipe, and we both misplaced it!!! So you can imagine how delighted we were when I found it!
Last night we were chatting about what we were going to can/preserve this season and the subject of pickles came up . . . well I went into a panic about the recipe . . . where did I put it? Susan reminded me that I bookmarked it . . . phew, what a relief, I had! Thank goodness for friends!
I have decided to post the recipe so I NEVER loose it again! I hope you enjoy this recipe as much as Susan and I do! Enjoy!
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves of garlic peeled and halved
8 sprigs of fresh dill weed
8 heads of fresh dill weed
Wash cucumbers, and place in the sink (I use a large plastic dishpan!) 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.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
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.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
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.