Dill Pickles
- 10 lbs. small cucumbers, scrubbed clean, stems pared off
For the brine:
- 12 cups water
- 12 cups cider vinegar
- 3 oz. kosher salt
Bring the brine ingredients to a boil while you prep the jars.
- 30-40 cloves garlic, peeled
- Fresh dill sprigs
- 10 tsp dried dill
- 10 tsp mustard seeds
- 10 tsp coriander seeds
- 10 tsp dill seeds
- 10 tsp black peppercorns
- 5 tsp red pepper flakes
Have ready 10 sterilized quart-size jars. Add 1 tsp of each dried dill, mustard seeds, coriander seeds, dill seeds, peppercorns to each of the jars. Next, place a sprig of fresh dill, ½ tsp of red pepper flakes, and 3-4 cloves of garlic into the jars. Pack each jar with the cucumbers, leaving an inch of space at the top. Have your canning pot ready with enough boiling water to cover your jars by an inch. Pour the hot brine into the packed jars to cover the cucumbers and with half an inch to spare at the top.
Place your sterilized lids and rings into place and hand tighten. Process your jars in a water bath for 15 minutes. Remove the jars to a cooling rack and let sit until you hear the pop of your lids sealing, which can take anywhere from 30 minutes to an hour.
