Ingredients

Pickles:

20-25 lbs. pickling cucs

3 bunches of dill

60 cloves of garlic

1 cup pickling spice

dried hot peppers

Brine:

1 1/2 quarts white cider vinegar (or distilled)

4 1/2 quarts water

1 cup salt

Preparation

  1. Soak pickles in cold water over night.
  2. rinse pickles (scrub a little)
  3. Put jars in oven at 200 degrees (put on towel)
  4. put lids and rims in boiling water
  5. Boil brine (Stir w/each use)
  6. fill jars (pickles, 2-3 garlic, 1/4 tbsp pickling spice, 2-3 dill heads, 2 red peppers).
  7. Fill w/brine + wipe rim
  8. put on lid

Set aside out of draft to seal. Throw them in the canner (5 minutes)!