Cucumbers, 3 to 5 inches in length,
packed 7 to 10 per quart jar
17 to 18 pounds
(¾ cup pure granulated salt per gallon of water)about 2 gallons
Vinegar 6 cups (1 ½ quarts)
Salt, pure granulated ¾ cup
Sugar ¼ cup
Water 9 cups (2 ¼ quarts)
Whole mixed pickling spice 2 tablespoons
Whole mustard seed 2 teaspoons per quart jar
Garlic, if desired
1 or 2 cloves per quart jar
Dill plant, fresh or dried
3 heads per quart jar
OR Dill Seed 1 tablespoon per quart jar
Wash cucumbers thoroughly. Scrub with vegetable brush; drain. Cover with the 5-percent brine (¾ cup salt per gallon of water). Let sit overnight; drain.
Combine vinegar, salt, sugar, water, and mixed pickling spices that are tied in a clean, thin, white cloth; heat to boiling. Pack cucumbers into clean, hot quart jars. Add mustard seed, dill plant or seed, and garlic to each jar; cover with boiling liquid to within ½ inch of top of jar. Adjust jar lids.
Process pints in boiling water 10 minutes. Process quarts for 20 minutes (start to count processing time as soon as the water in the canner returns to boiling).
Remove jars. Set jars upright, several inches apart, on a wire rack to cool.