Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
In a large saucepan, bring water, vinegar and salt to boil;
FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top-----squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
Add lid and ring to each jar, tightening evenly
7 wide-mouth quart jars, lids & rings
fresh dill, heads & several inches of stems shaken free of bugs
cucumber, washed, scrubbed
1 garlic clove (or more)
1 cayenne pepper, to jar more if you like
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
you want the vinegar mixture as hot as possible,after placing ingredients in jars ladle
listen to the lids pop,as it cools that means the pickles are sealed
it is good to wait a few days for the cuke to absorb all the flavors, put in fridge before you want to eat them it makes a crisper pickle
to keep jars hot i put them in a large kettle with very hot water kept on low