Yield: 2 to 3 quarts

4 pounds cucumbers, 2-4 inches long
3 1/2 tablespoons pickling salt
1 1/2 tablespoons mustard seeds
3 cups water
3 cups white vinegar
6 bay leaves
6 cloves garlic, peeled
6 fresh dill heads or 1 1/2 tablespoons dill seeds

Wash the cucumbers well and slice off the blossom ends.

Combine the salt, mustard seeds, water and vinegar in a saucepan.  Heat to boiling.

Into each sterilized quart jar, drop 1 bay leaf, 1 clove of garlic, and 1 dill head or 1/2 tablespoon of dill seeds.  Pack the cucumbers into the jars rather snugly.  Top each jar with 1 bay leaf, 1 garlic clove, and 1 dill head.  Carefully, fill the jars with the hot vinegar liquid to 1/2-inch headspace.  Wipe the rims with a warm damp cloth, and then add the lids and rings.  Process in a boiling water bath at 180ºF for 30 minutes.  Pickles will be ready to eat in 2 to 3 weeks, but of course, improve with age.

Canning and Preserving