Grandma’s Dill Pickles

This recipe is called grandma’s dill pickles, but don’t get a confused with my grandma, she’s the one that loves the chili sauce. This is an amazing recipe that comes straight out of the Ball Home Preserves  book that I have listed below and a link to where you can get it. This is a two day process and this video goes over how to prep your videos for day one I’ll make a separate video for day two and how we can them up, but let’s get started with this recipe to prep them and let them ferment for 18 to 24 hours.
Ball, Complete Book of Home Preserving:
amzn.to/3Pfh59A
Recipe:
8 lbs of pickling cucumbers (3-4 inches long)
16 cups ice cubes
1 1/2 cup pickling salt, divided
12 cups water, divided
2 tbsp pickling spice
6 cups white vinegar
1/4 cup granulated sugar
7 tsp mustard seeds
10 1/2 fresh dill heads or 7 tbs dill seeds
7 cloves of garlic
Day 1: In a large, clean crock, stainless steel or glass container, layer the cucumbers and ice.
In a large glass or stainless steel pot disolve 1/2 cup pickling salt in 4 cups of water and pour over cucumbers. Add enough water to cover cucumbers. Place an inverted plated over the top of the cucumbers and weight it down with a few quarts of water in a bottle or pitcher. Store in a refrigerator over night for at least 12 hours but not more than 18. If not in the refrigerator, let stand in a cool place.