Fresh-Pack Dill Pickles
17 to 18 pounds cucumbers, 3 to 5 inches in length
2 gallons 5 percent brine (3/4 cup salt per gallon water)
6 cups vinegar
3/4 cup salt
9 cups water
2 tablespoons whole mixed pickling spice
2 teaspoons mustard seeds
1/2 garlic clove per jar
1 tablespoon dill seeds
Wash cucumbers thoroughly, scrub with vegetable brush, and drain. Cover with brine. Let set overnight. Drain.
Combine vinegar, salt, water, and mixed pickling spices. (Tie spices in a clean, white cloth bag or spice ball.)
Heat to boiling. Pack cucumbers in hot, sterilized quart jars. Add mustard seed, garlic, and dill to each jar. Cover with boiling liquid to within 1/4 inch of top of jar. Adjust seals and process in boiling water bath for 15 minutes.
As prepared, each serving contains 5 calories, 0g total fat, 0mg cholesterol, 210mg sodium, 1g total carbohydrate and 0g protein.