Recipe from the University of Wisconsin-Cooperative Extension (With notes from Christina Ward)
- 8 lbs. pickling cucumbers, 3 to 5 inches long
- 2 gallons water
- 3⁄4 cups canning and pickling salt
- 1 1⁄2 quarts vinegar (5% acetic acid)
- 1⁄2 cup canning and pickling salt
- 1⁄4 cup sugar (optional…can be safely omitted or reduced depending on personal tastes)
- 2 quarts water
- 2 tablespoons whole mixed pickling spice
- 3 to 4 tablespoons whole mustard seed (1 teaspoon per pint jar)
- 10 to 12 fresh dill heads, washed (1 1⁄2 heads per pint jar), or 1 teaspoon dill seed or dill weed per pint jar
- (optional) 1 or 2 garlic cloves per jar, peeled
- Wash cucumbers carefully. Trim 1⁄16 inch from the blossom end and discard. But leave 1⁄4-inch stem attached.
- Prepare brine by dissolving 3⁄4 cups salt in 2 gallons water. Pour over cucumbers, cover and let stand 12 hours. Drain.
- Prepare pickling solution of vinegar, 1⁄2 cup salt, sugar and 2 quarts water in a large saucepan. Add mixed pickling spices tied in a clean cheesecloth bag. Heat to boiling. Remove the spice bag.
- Pack cucumbers into clean, hot pint or quart jars, leaving 1 ⁄2-inch