Makes approximately 2 quarts (8 pint Jars )(total yield varies depending on size of cucumbers )
2 quarts of pickling cucumbers, sliced into spears.
4 cups pickling vinegar
4 cups water
5 tablespoons pickling salt
16 Russian White garlic cloves, peeled (2 per jar)**
¼ teaspoon crushed red pepper per jar*** (2 teaspoons total)
1 teaspoon dill seed per jar (8 teaspoons total)
½ teaspoon black peppercorns per jar (4 teaspoons total)
Wash and slice the cucumbers.
In a large sauce pot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and add the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cucumbers, but you do want them packed tight.
Pour the brine into the jar, leaving them about a ½ inch from the top of the jar.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool . When the jars are cool, check the seals . Label and date the jars.
Pickles can be stored in a cool, dry place for up to a year.