Polish Dill Pickles - Canned - cooking recipe

Ingredients

16 quarts cucumbers
1 cup salt (Kosher)
3 gallons water
dill sprigs (large)
garlic (large)
16 cups water
1 cup vinegar (can be ommited if you have soft water)
3/4 cup salt (kosher)

Preparation

Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
Combine water, vinegar and salt, and bring to a boil.
Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.