You will need:
- 5 pounds (3 to 5-inch long firm kirby cucumbers (about 20), washed
- 1-1/2 cups coarse salt
- 2 Tbsp. mixed pickling spices
- 4 to 5 cloves garlic, unpeeled (I add additional chopped garlic - about 1 tsp.)
- 4 to 5 sprigs fresh dill
- 2-1/2 cups apple cider vinegar
- 3 Tbsp. sugar
Drain and rinse the cucumbers, discarding brine. After brining, if any of the pickles look or feel soft and mushy, discard them. Pack into wide-mouth jars. Divide pickling spices, garlic and dill between the jars. After packing jars, put additional dill on top of the pickles.
Combine 6-1/4 cup water, remaining salt, vinegar and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool on a rack to room temperature. Cover and refrigerate. These are best eaten after about 2 weeks, but you can start after 2 days in the refrigerator. It's hard to wait!
This makes about 4 Quarts.
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