- 8 one-quart canning jars with rings and lids
- 14 heads of dill, divided, or 1 tablespoon dill seed per quart
- 16 garlic cloves
- ½ cup kosher salt
- ½ cup granulated sugar
- 2¼ cups white vinegar
- 3 quarts water
- Kirby cucumbers 4–5 inches long (approximately 12 to 15 pounds)
- 1 grape leaf for each jar (optional)
- Brine: Mix together salt, sugar, vinegar and water and bring to a rolling boil.
- While waiting for the brine to boil, sterilize canning jars and rings in boiling water for 12 minutes. Place canning lids in a bowl of warm water and let them sit until ready to use.
- Once the jars are sterile, pack with dill, garlic and cucumbers sliced according to size and preferred thickness. Cover with hot brine. Seal jar with lids and rings and wipe edges dry. When jars have cooled, place in the refrigerator.
Yields approximately 8 quarts.
Pickles must be refrigerated and will maintain their freshness for up to 10 weeks or more.