Name: Dill Pickles
Ingredients: 11 cups water; 5 cups white vinegar; 1 cup canning salt; 12 pounds pickling cucumbers (quartered or halved lengthwise); 9 dill sprigs or heads; 18 garlic cloves; 9 dried chilies - Optional

Dill Pickles

Ingredients

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
9 dried chilies - Optional

Instructions

In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars. Place one dill head, two garlic cloves and one pepper in each jar.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.