When the pickles are ready to pick from the garden, I gather them and wash off those sharp thistles. Pack them into the large 1/2 gallon jars.
First thing is wash the jars squeaky clean with soap, and water. Place in oven set at 200 degrees for 30 minutes to sanitize the jars.
The cucumbers have little sharp splinters all over them that need to be scrub off. Be careful use rubber gloves to protect your hands. I use a green dish scrubber.
Ingredients: cucumbers, 2-1/2 gallon jars, washed, and sanitized. Fresh Dill, 6 garlic cloves, 3 cups apple cider vinegar, 8 cups water, 1/2 cup salt, 2 teaspoons pepper corns, 3 teaspoons pickling spice. Pack as many cucumbers as fit into your jars. Add garlic, and dill.
In large pot put to boil the water, vinegar,salt, pepper corns, and pickling spice.
Using funnel pour hot vinegar mixture into jars.
The seal will have a little hump on top till jar cools down and seals, immediately place jars into refrigerator. It takes 4 weeks for the pickles to be ready. Keep refrigerated.