Makes 8 quarts
- 4 c. white vinegar
- 12 c. water
- 2/3 c. pickling salt (I used sea salt)
- 2 cloves garlic PER QUART, sliced or crushed to let the fla-vah out
- 1 sprig dill weed PER QUART
- 1 head of dill PER QUART
- 1–2 fresh oak leaves PER QUART
- Soak cucumbers in ICE water at least 3 hours but not more than 8. (See above for details.) You can leave them whole or slice or spear them.
- Sterilize jars and lids in boiling water 10 minutes. (I used the water in my big canning pot so I could just use the same water again to seal the jars.)
- Mix vinegar, water and salt. Bring to a rolling boil.
- Make sure your water in the canning pot is boiling away and ready.
- In each jar, put oak leaves, 1 clove garlic and the head of dill at the bottom.
- Fill with cucumbers (don’t go above the bottom of the thread line on the jar).
- Place the other clove of garlic and sprig of dill on top.
- Fill with boiling brine to 1 inch from the top (approximately the bottom of the threads on the jar).
- Wipe rim clean of liquid with a clean dishcloth.
- Seal with lid and rim.
- Carefully lower canning rack into boiling water. Make sure it covers at least 1 inch over the tops of the jars.
- Process in boiling water 15 minutes.
- Remove jars and allow to sit on the counter overnight.
- If any jars have not sealed, move to the fridge.
- Wait 8 weeks before eating for the flavors to fully enter the pickles. (But they’re really good before that time, too, if you just can’t wait to try them!)