Makes about 4 quarts
Wash & chill cucumbers in ice water - use 3 - 4"cucumbers - about a 4-5 qt ice cream bucket full
Put in clean jars: (start with 4 wide mouth quarts)
1/4 tsp celery seed
1 tsp dill seed
2 bay leaves
1 bud garlic
pinch alum - abt 1/8 tsp
dried or fresh dill weed - cover bottom of jar at least
Brine - Mix in saucepan & bring to a boil: This brine is usually enough for 4 qts of pickles
6 cups water
1 ½ cup white or cider vinegar - 5% acidity
½ cup salt (plain, not iodized)
Fill jars with cucumbers - pack them in tight; fill spaces with small ones or spears.
Pour in boiling brine up to within ½ “ of top; put on boiled flats, tighten rings.
Process in boiling water bath about 5 minutes - just enough to seal jars.
They are ready to eat in about 2-3 weeks.