Wash cucumbers. Cut 1/16 inch slice off blossom end and discard, but leave ¼ inch of stem attached. Dissolve ¾ cup salt in 2 gallons of water. Pour over cucumbers and let stand for 12 hours. Drain. Combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 to 2 tsp mustard seed and 1½ to 3 heads fresh dill per pint (or 1½ tsp to 1 tbls of dill seed per pint). Cover with boiling pickling solution, leaving ½ inch headspace. Adjust lids and process.
Yield: 7-9 pints
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