Dill Pickles

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
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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.
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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.
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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.