l-l/2 qts vinegar
l/4 cup sugar
2 tbsp mixed pickling spices
4 tbsp whole mustard seed
20 head of fresh dill
Wash cucumbers. Cut l/l6-inch slice off blossom end and discard, but leave l/4-inch of stem attached.
Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand l2 hours. Drain. Combine vinegar, l/2 cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth, or Spice Bags. Heat to boiling.
Fill jars with cucumbers. Add l tsp mustard seed and l-l/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving l/2-inch head-space.
Adjust lids and process pints 10 minutes and quarts 15 minutes in boiling water canner.
Deli-Style Half Dills
These Delicatessen-style dill pickles are not subjected to any kind of heat treatment.
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash the cucumbers, Remove the blossom ends. Place cucumbers in large crocks and Distribute the dill heads evenly.
Make a brine of the remaining items and add to the cucumbers. Cover with a heavy plate and weigh it down . Store at moderate room temperature (70 to 75 degrees Fahrenheit).
If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation. After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation. THESE PICKLES MUST BE KEPT REFRIGERATED.