This pickle recipe came from Big Buck's "Auntie Sandy"
THIS RECIPES MAKES 8 QUART JARS OR 1 GALLON AND 1/2 GALLON JAR
*8 pds cucumbers
*4 cups white vinegar
*12 cups water
*8 cloves of garlic, peeled and halved (16 cloves for the quart jars)
*fresh dill sprigs and heads
NOW THERE IS 2 WAYS TO DO THESE PICKLES. COLD PACK....NO WATER BATH. AND CANNED....HOT WATER BATH. THE COLD PACK ONES HAVE TO BE KEPT IN THE FRIDGE AND ARE NICE AND CRISP! WE LOVE THESE. THE EXTRA CANNING INSTRUCTIONS I'LL PUT IN ( ).
- wash cukes and cut in coins, spears, or leave whole, soak in ice water for 2-8 hrs, but no longer.
- meanwhile, in a large pot combine vinegar, water, and salt. Heat over medium-high heat until the brine boils. (if canning wait until your cukes have soaked, as the vinegar mixture needs to be hot). Let the brine cool if cold packing.
- prepare your jars. If using quart jars add a garlic clove, dill sprig, and head to each jar. We use an old gallon pickle jar and a half gallon jar, so I add 3 cloves of garlic and some dill sprigs and heads in the bottom of the gallon jar and 2 garlic cloves in the bottom of the half gallon jar.
- add your cold cukes to your jars. Then, ladle your room temp vinegar mixture into your jars (hot liquid, if canning)
- add your other garlic clove and more dill sprigs/head to your quart jars. gallon jar...2 garlic cloves and more dill sprigs/heads and 1/2 gallon....1 clove garlic and more dill.
- If cold packing, your done! Stick your jars in the fridge and and let them sit a month or two....i know, i know....super hard. ( canning- wipe rims and place lids on jars. process in the water bath for 15 mins for quart jars)
** We love to edit this recipe by adding 1-2 cups sugar to the brine**
please leave a comment if you have any questions or i have confused you