PROCESSING PICKLES:

1. This recipe requires that you process the pickles to preserve them. I used the water bath method which is to wash the jars and lids, sterilized them in boiling water for 10 minutes, take them out and set them up on clean towels without touching the rims or insides. Place the lids on and tighten the bands onto the jars. Process the filled jars for 10 minutes covered in gently boiling water. Canning equipment makes this job easier, although I have canned quite a few times without.

RECIPE

1. Bring the vinegar, pickling salt, water, garlic to a boil and let boil for about 1 minute.
2. Into the clean jars place the 4 garlic halves and 5 peppercorns (8 garlic halves and 10 peppercorns if using quart jars). Add 4 or 5 large dill sprigs to each jar as you place the cucumbers in them. If some of the cucumbers are large then cut them in half or quarter lengthwise.
3. Pour boiling brine mixture over the top covering the pickles but leaving 1/2 inch at the top of the jar. Using a sterilized, wide mouth funnel is handy for this and helps keep the rims clean. Place the lids on the clean rims and screw on the bands tight. Process the jars for 10 minutes. Allow the jars to cool to room temperature. Label and store them in a cool place and allow to stand for at least 2 weeks before opening (a month is better).
4. Tip: To check if the jars have sealed, push down on the top of the lids and it should be tight but if it “pops” or pushes down then store that jar in the fridge because it probably didn’t seal correctly.