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Makes 2 quarts
3 pounds pickling cucumbers, 3-inches long 6 fresh dill sprigs 8 cloves garlic, peeled and halved 3 cups filtered water 2 cups white distilled vinegar 3 tablespoons kosher salt 2 teaspoons mustard seed 2 1-quart canning jars fit with lids
Wash the pickles well and thinly slice off the blossom end. Leave the pickles whole.
Place one dill sprig on the bottom of each of the jars. Pack the pickles into the jars, packing another sprig of dill in the middle and 4 cloves garlic in each jar.
Place the water, vinegar and salt in a saucepan and bring to a boil. Pour the mixture over the pickles bringing the liquid up to within ½ inch from the top of the jar. If you run out of vinegar solution, add more vinegar.
Tap the jars on the work surface gently to remove any air bubbles that may be trapped in the jar. Place a dill sprig and 1 teaspoon mustard seed onto the top of the liquid. Wipe the rims and place the lids and bands on the top, screwing gently. Do not screw the lids too tightly.
Place the jars in a large stock pot with space in between. Pour hot water into the pan until it comes up 3/4ths of the way along the side. Over medium high heat, bring the water just below a boil. Reduce the heat to low and let sit for 25 minutes.
Remove the jars from the pan and place on the counter for 2 days. After two days, place the pickles in the refrigerator.
The pickles will be ready in 2 days however after a week they are even better.
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