Once again I am buried in cucumbers... I love these pickles and this year I grew my own dill heads so I'm excited to use them.
The “head” of dill is the entire seed head of a dill plant it looks like flower kind of...the sprig is the fern looking part of the plant that grows on the stem. This plant is fun to grow and I love using a sprig of dill to garnish a dish...like deviled eggs, appetizers, and soups. For ideas type in your google search bar garnishing with dill sprigs and have fun!!!
8 pounds of pickling cucumbers
4 cups white vinegar
11 cups water
2/3 cup of pickling salt
16 cloves of garlic peeled
8 sprigs of fresh dill weed
8 tsp of dill weed and seed
8 dill heads (optional)
1/2 cup sugar (optional)
1. Wash cucumbers and place in the sink with cold water and lots of ice cubes. Soak in ice for at least 2 hours but not more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for about 10 minutes.
2. In a large pot over medium high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. Tie Pickling spices in a net and add to the large pot.
4. In each jar, place 2 half-cloves of garlic, one head of dill, one sprig of dill, 1 tsp of dill seed and weed, sprinkles of peppercorns and mustard seeds, then enough cucumbers to fill the jar (about a pound). Then add 2 more garlic halves, fill jars with hot brine. Seal jars, making sure you cleaned the jars rims of any residue.
5. Process sealed jars in a boiling water bath. Process jars for 15 minutes.
6. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep up to 2 years if stored in a cool place.