I posted this recipe last year, but as I have been canning more pickles lately (every Saturday for three Saturdays in a row, to be exact), I saw the need to update the recipe to be more understandable.
Yield: 7 quarts
2 1/4 quarts water (or 9 c.)
1 1/2 quarts vinegar (or 6 c.)
3/4 c. canning salt (make sure it's canning salt)
3 allspice in each quart bottle
1 clove garlic in each quart bottle
1 hot pepper (if desired) in each quart bottle--Shilling whole chillies (I like it without these)
1 long stem of dill in each quart bottle
Clean and boil quart bottles. Allow to cool. Clean cucumbers. Put allspice, garlic, pepper (optional), and dill in jars. Put in cucumbers (sliced or whole). Bring water and vinegar to a boil, then add salt. Fill and seal one jar at a time.
I processed them by using the boiling bath, and used these rules to determine how long to keep them in (time calculated after pot has resumed boiling):
- 1000-6000 feet, pints 15 minutes, quarts 20 minutes.
- 6000+ feet, pints 20 minutes, quarts 25 minutes.
Note: You can buy canning salt in a paper bag or a box and it says canning salt. It is just plain salt--nothing added. If you have trouble finding it at the store, you might try looking on the internet; I saw it there. Find the dill in the fresh produce (I once found some in a little container) or a neighbor's garden.