Ingredients:
4 lbs pickling cucumbers, sliced 1/4 inch thick
3 cups white vinegar
3 cups water
1/2 cup sugar
1/2 cup pickling salt
2 tablespoons mustard seed
2 teaspoons celery seed
2 teaspoons dill seed
8 cloves garlic, peeled
4 dried bay leaves
16 sprigs fresh dill weed
8 wide-mouth quart jars with lids and rings
Instructions:
Sterilize the jars and lids in boiling water for 10 minutes.
In a large saucepan, combine the vinegar, water, sugar, and pickling salt. Heat over high heat, stirring until the sugar and salt are completely dissolved.
In each sterilized jar, place 2 cloves of garlic, 1 bay leaf, 2 sprigs of fresh dill, 1 teaspoon of mustard seed, 1/2 teaspoon of celery seed, and 1/2 teaspoon of dill seed.
Fill the jars with the sliced cucumbers, leaving about 1/2 inch of headspace at the top.
Pour the hot vinegar mixture over the cucumbers, making sure to cover them completely and leaving about 1/2 inch of headspace.
Wipe the rims of the jars with a clean, damp cloth, and secure the lids and rings.
Allow the jars to cool to room temperature, then store in the refrigerator for at least 24 hours before serving. The pickles will keep for up to 3 months in the refrigerator.
Enjoy your homemade pickles!
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