Dill Pickles

 Excellent recipe shared by Caroline Langfeld.

12 lb 3-5 inch pickling cucumbers

Salt Water Soak:

2 gallons water

3/4 C pickling salt

Brine:

2 quarts water

7 1/3 C vinegar
3/4 C pickling salt

1/4 C sugar

Per Quart:

3-4 garlic cloves

2-3 dill heads (I also add some of the dill 'stalk')

6-8 black peppercorns

1 small dried Chile pepper - optional - I usually do a few jars with these, but I don't like the extra zip so leave it out of most jars.

4-6 grape leaves - optional - I've never tried these; I'm a creature of the familiar and I like the recipe without, so why mess with something I know I like.

Makes about 8 quarts

  

1. Gently wash the cucumbers, and remove the blossom ends.  Halve or quarter lengthwise, if you choose, or leave them whole.  In a large bowl or crock, dissolve 3/4 C pickling salt in 2 gallons water.  Add the cucumbers.  Let them stand in the brine 8-12 hours. 
2. Bring to a boil the 3/4 C salt, 2 quarts water, the vinegar and sugar, stirring to dissolve.  While the mixture heats, divide the garlic, dill and peppercorns, and the pepper and leaves if you're using them, among 8 quart jars.  Pack a portion of the cucumbers into each jar.
3. Pour the hot liquid over the cucumbers, leaving 1/2 inch head space.  Close the jars with hot two-piece caps.  In a boiling water bath, process pint jars for 10 minutes and quart jars for 15 minutes.
4. Store the cooled jars in a cool, dry dark place for at least 1 month before eating the pickles.

NOTES:

I'm going to make a much small batch this evening.  Notes are coming soon.