17 lb. cucumbers, 3 to 5 in. long
2 gal. water
1 1/2 c. pure granulated salt

Wash cucumbers thoroughly; scrub with vegetable brush and drain. Mix 2 gallons of water and 1 1/2 cups salt together thoroughly and cover cucumbers. Let sit overnight; drain.

6 c. cider vinegar
3/4 c. pure granulated salt
1/4 c. sugar
9 c. water
2 tbsp. whole mixed pickling spices
14 tsp. whole mustard seed
7 to 14 cloves garlic
21 heads fresh or dried dill plant -or-
7 tbsp. dillseed

Combine vinegar, salt, sugar, and water. Tie mixed pickling spices in a thin, white cloth. Add to vinegar mixture and heat to boiling. Pack seven to ten cucumbers into each clean, hot quart standard canning jar. Add to each quart jar 2 teaspoons whole mustard seed, 1 or 2 cloves of garlic, and 3 heads of dill plant (or 1 tablespoon dillseed). Cover with boiling liquid to within 1/2 inch of top of the jar. Wipe jar mouth. Adjust lid.

Process in boiling water bath canner (212°F) for 20 minutes. (Start counting the processing time as soon as the hot jars are placed in the actively boiling water.)

Makes 7 quarts.

Submitted by: CM