My Canned Pickles

Ingredients

15lb Cucumbers

Brine:

6 cup white vinegar

18 cup distilled water

1 cup Kosher Salt

(Diamond Crystal dissolves best)

Each Jar:

2-3 slices jalapeño pepper

1/8th Tsp mustard seed

1/8th Tsp Dill seed

1/8th Tsp Celery seed

1/8th Tsp Alum

5 whole black peppercorns

3 cloves garlic (sliced in half)

1 fresh dill head

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Directions

Wash pickles and soak in ice bath for 1⁄2 hour or so (better crunch). Get large canning pot of water boiling and hold. Bring brine to a boil along with getting caps up to a boil in a smaller pan. Keep both at simmer through process. Put all spices into each jar. When ready, quarter each cucumbers and cut length if necessary to fit into jar. Stuff each jar with quarters until cannot possibly fit another to keep them from floating. Fill 4-5 quarts to 1⁄2 inch below lid. Put on hot cap and add screw on piece to snug (not too tight). Cure in boiling water for 12min. Remove and let cool until lid pops saying it is sealed. Repeat
Keep ratios of brine correct if increasing amount of cucumbers. I found 5lb cucumbers (Kirby) fills 4 quarts.