Pickle Recipe

A few days ago, Robin had asked for my pickle recipe (the one I was bemoaning being about to run out of), and it's actually a combination of two recipes from The Complete Book of Small-Batch Preserving, which I have raved about before but really, REALLY is a great book.  So, my version of the pickles:

Toni's favorite dill pickles

about 3 pounds of small pickling cucumbers
2 cups white vinegar
10 cups water
1/4 cup plus 2 TBLS pickling salt
1 TBSP granulated sugar
4 large heads fresh dill or 2 TBSP dried dill seed
4 small cloves garlic
2 tsp mustard seeds

THE NIGHT BEFORE:  Cut a thin slice from each end of each cucumber. Place cucumbers in a non-reactive container (I use glass bowls).  Combine 4 cups water and 1/4 cup salt in a large bowl, stirring until dissolved.  Add 4 cups ice water and pour over cucumbers.  Let stand for 12 hours in refrigerator or a cool place; drain and rinse under cold water.

Prepare canner & lids.  Recipe makes 4 pint jars.

Combine vinegar, water, salt, and sugar in a large stainless steel or enamel saucepan and bring to a boil.

Remove hot jars from canner.  Place 1 head fresh dill or 1 1/2 tsp. dill seed, 1 clover garlic and 1/2 tsp mustard seeds in each pint jar.  Pack cucumbers into jars and pour boiling vinegar mixture over cucumbers to within 1/2-inch of rim (headspace).  Process 10 minutes for pint jars and 15 minutes for quart.

I opened these after waiting 1 month, I think.  Provided you use a pickling cucumber, these make very crunchy pickles.