Ingredients:

17 -18 lbs. pickling cucumbers (3-5-inch Long)

1 1⁄2 cups pickling salt

32 cups water

6 cups vinegar

3⁄4 cup pickling salt

1⁄4 cup sugar

9 cups water

2 tablespoons whole mixed pickling spices

2 tablespoons alum

14 teaspoons mustard seeds

17 garlic cloves

21 heads fresh dill

Directions:

1. Wash cucumbers using cloth and cold water. Drain, Place in large crock or pot.

2. Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers. Poor brine over cucumbers and let stand 24 hrs., then drain.

3. Wash and sterilize jars and lids. Keep jars in boiling hot water until ready to use. Keep lids with seals in simmering (NOT BOILING)water until ready to use. Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.

4. Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water. Heat to boiling then discard cheese cloth.

5. Pack cucumbers in clean Hot jars. Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tablespoon dill seed to each jar.

6. Cover with boiling water, filling jars 1/2" from top.

7. Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200 F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.

Bon Appetit!