Grandma's Dill Pickles

By RoketJSquerl

This recipe is a two-day deal, so plan ahead! Makes 7 quarts (1L) jars.

Ingredients

• 14 lbs pickling cucumbers, trimmed
• 16 c ice cubes
• 2 1/2 c pickling salt (divided)
• 24 c water (divided)
• 4 T pickling spice in bag
• 12 c white vinegar
• 1/2 c sugar
• 5 T mustard seeds
• 14 T dill seeds
• 14 or more cloves garlic
• 1 1/2 tsp "Pickle Crisp" per quart jar before processing

Preparation

Step 1

Day 1
In a large crock or bowl, layer cucumbers and ice. In large bowl, dissolve 1 c pickling salt in 8 c water. Pour over iced cucumbers, add cold water to cover the cucumbers, cover with an inverted plate, and weigh down with a couple of jars full of water. Refrigerate or put in a cool place for at least 12 hrs. (No longer than 18 hrs.)

Day 2
Prepare canner, jars and lids.

In large pot, combine 16 c water, vinegar, 1 1/2 cups pickling salt, sugar and pickling spice. Bring to boil and stir to dissolve sugar and salt. Reduce heat, cover and simmer for 15 minutes.

Pack two tablespoons dill seeds, 2 (or more) garlic cloves, 1 1/2 tsp "Pickle Crisp" and 2 tsp mustard seeds to each of 7 hot (sterilized) quart jars. Rinse cucumbers in cold water (important!), and pack into jars. Ladle hot pickling liquid into each jar to within 1/2 inch of the top. Remove air bubbles and readjust head space to 1/2 inch. Wipe rim clean.

Screw on lids to fingertip tight, and hot water process for 15 minutes.