Michigan State University Extension
Preserving Food Safely - 01600859
6 lb. of 3- to 4-inch pickling cucumbers 18 to 24 large heads of fresh dill weed or 3/4 cup dill seeds 1-1/2 gal. water 3/4 cup canning or pickling salt 2 to 3 cloves garlic, peeled and sliced 6 tbsp. mixed pickling spices
YIELD: About 4 to 5 quarts
PROCEDURE: Wash cucumbers. Cut 1/16-inch slice from blossom end and discard. Leave 1/4-inch stem attached. Place cucumbers in a suitable 3-gallon container. Add dill. Combine water, salt, garlic, and pickling spices. Bring to a boil. Cool and pour over cucumbers in container. Add a suitable cover and weight. Keep at room temperature for 1 week. Drain off brine and heat to boiling, then cool. Fill jars with pickles and brine. Seal and store in a refrigerator. Pickles may be eaten after 3 days and should be consumed within 2 months.