Tried and true dill pickle recipe, really easy to remember:
Brine: 1 C salt (non-iodized), 1 Q vinegar (I use half white and half apple cider), 1 G water - heat to boiling then keep at a simmer
Per quart: 1 grape leaf, 1-2 dill sprigs, 1 clove garlic, 1/2 t pickling spice - pack with whole cukes - add another clove garlic, 1-3 pickled pepper slices, more dill
Fill to 1/2" with hot brine, remove air bubbles with butter knife, wipe off rim of jar with a clean cloth, place heated lids on finger tight
Place quarts into boiling water to cover, put lid on, and process for 15 minutes (start counting immediately, not when water returns to boil).
A 5 gallon bucket of cukes will yield at least 21 quarts plus some extras for fresh cuke slices. A load of brine is enough for 7+ quarts. I use my pressure canner to process, but without the weight. It's taller than those speckled water bath canners which just bubble over and make a big mess. It also holds the heat better.
