Fill each clean, hot quart-sized wide-mouth jar with:
- cucumbers (7-8 lbs of 3-4-inch pickling cucumbers are about what you’ll need for this recipe)
- 2 heads fresh dill
- 6 cloves of whole garlic, cut in half
- 1/8 tsp alum
Heat the following mixture and pour into hot jars, over cucumbers:
- 13 1/2 cups water
- 4 1/2 cup white vinegar
- 1 cup kosher or pickling salt
Process 15 minutes.
Must cure at least a week for best flavor of pickles
Soak dill heads upside down in a bucket of salt water overnight. Any bugs on the heads will either drown or crawl away.
1- Wash jars thoroughly in hot, soapy water and rinse well. Fill the jars with hot water and place them in the canning pot. Fill the canning pot with hot water, making sure the water covers the jars by at least 1 inch (2.5 cm).
2- Cover the pot and bring the water almost to a boil over medium-high heat (30 to 60 minutes). When the water is almost boiling, reduce the heat to keep it at a simmer and keep the pot covered until you’re ready to use the jars.
3- In a small saucepan, bring 2 inches (5 cm) of water to a simmer. Add the lid disks, cover the saucepan, and take it off the heat.
4- In a pot combine the salt, water, and vinegar. Bring to a boil over medium-high heat, stirring often until salt is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot. Keep covered to prevent evaporation when you’re not using the liquid.
5- Use the jar lifter to lift a jar out of the simmering water. Pour the hot water out into the sink and put the jar on a towel on the counter. Place 1 grape leaf/or alum, 6 pieces of cut garlic, and 1 dill head into the jar. Pack cucumbers into the jar, leaving about 1 inch (2.5 cm) headspace, and top with 6 pieces of cut garlic and 1 dill head.
7- Place the canning funnel over the jar and using a ladle, pour hot pickling liquid into the jar, leaving 1/2-inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Wipe the rim with a clean cloth or paper towel dipped in warm water. Using the silicone tongs, remove a lid disk from the saucepan of hot water and place it on the jar. Screw on a band until it’s fingertip-tight.
8- Repeat steps 6 and 7 with the remaining jars and ingredients.
9- Place the jars in the canner and return to a boil. Process for 15 minutes (start timing after the water has reached boiling). Turn off heat and remove the lid from the canning pot. Let the jars stand in the hot water for 5 minutes. Then use the canning tongs to transfer the jars to a clean towel on the counter and let them stand for 24 hours. You should start to hear the happy pinging of lids sealing as they cool. Any jars that do not seal should be refrigerated. Once the jars are cooled, label them with the name of the recipe, the date made, and the date they’ll be ready.