Dill pickles

I finally tackled the many cucumbers we've been bringing in from the garden.

15 quarts and 5 pints of yummy dill pickles. I would have had about 4 more quarts, but I accidentally spilled some on the basement floor when I was putting them in the fridge. I can't wait to eat these, they look so good!

Here's the recipe:

Dill Pickles

10 + pounds small pickling cucumbers, sliced and tossed (I don't do this salt part--they are salty enough without!) with 1/3 cup pickling salt

12 cups water

2/3 cup pickling salt

16 cloves garlic, peeled and halved

8 sprigs fresh dill weed (also known as baby dill - these are the little dill weed)

8 heads fresh dill weed

Wash cucumbers and slice into discs. Put in a large bowl. Mix with 1/3 cup pickling salt if desired. Top with crushed ice. Place in fridge for about 2 hours. Remove from fridge and drain water and ice. In a large pot over medium high heat, combine the vinegar, water, and pickling salt. Bring brine to a rapid boil. In each jar place 2 half cloves of garlic, one head of dill, and then enough cucumbers to fill the jar, packing tightly. Add two more half cloves of garlic and 1 sprig of dill. (This is for quarts. If you are using pints, half the dill and garlic in each jar) Fill jars with hot brine. Seal with sterilized lids and rings, and hot water bath for 10 minutes. Pickles need to sit for atleast 2 weeks before eating so that there is ample time for flavoring.