Fresh-Pack Dill Pickles(Unsweetened) - cooking recipe

Ingredients

17 to 18 lb. cucumbers (3 to 5-inches in length), pack 7 to 10 per qt. jar
2 gal. 5% brine (3/4 c. salt per gal. water)
6 c. (1 1/2 qt.) vinegar
3/4 c. salt
9 c. water
2 Tbsp. whole mixed pickling spices
2 tsp. whole mustard seed per qt. jar
1 or 2 garlic cloves per qt. jar (optional, but if added, they turn the pickles into kosher dills)
3 heads fresh dill per qt. jar or 1 Tbsp. dill seed per qt. jar

Preparation

Wash cucumbers thoroughly.
Scrub with a vegetable brush and drain.
Cover with brine.
Let set overnight.
Drain.
Combine vinegar, salt, water and mixed pickling spices tied in a clean, white cloth bag or spice ball.
Heat to boiling.
Pack cucumbers in hot, sterilized quart jars.
Add mustard seed, garlic and dill plant or seed to each jar.
Cover with boiling liquid to within 1/4-inch of top of jar.
Adjust seals and process in a boiling water bath for 15 minutes.
Makes 7 quarts.