Makes 4 pint jars
4 pounds pickling cucumbers
2 cups distilled white vinegar
2/3 cup water
1 cup sugar
3 tablespoons pickling salt
4 cloves garlic
4 fresh dill flower heads
1 teaspoon celery seeds
2 teaspoons black peppercorns, cracked
Trim the cucumbers to 4-inch lengths to fit in the jars. Slice in
half lengthwise.
Combine the vinegar, water, sugar, and pickling salt in a small
saucepan and bring to a boil.
Place 1 clove of garlic, 1 dill seed head, ¼ teaspoon celery
seeds, and ½ teaspoon peppercorns in each of the wide mouthed pint jars.
Tightly pack the cucumbers in the jars.
Ladle the hot liquid over the cucumbers to within ½ inch of the
rim (headspace). Seal and process for 10 minutes.
