Making Your Brine
Add Water, vinegar and salt to stock pot and get it to boiling, stirring occasionally to dissolve salt
Start working on Cucumbers
Fill a bowl or sink with ICE COLD water
Cut off both ends of cuke then slice for spears, chips, or whatever pickle you want
Place in cold water as you get your jars ready
Start heating your jars, lids and rings. You can do this by running your jars through a sterilizing cycle in your dishwasher, placing in your oven on 250 or in hot water. It doesn't really matter as long as they are clean and hot.
**Please use a jar grabber, hot pad, or something, these jars are hot and the brine needs to stay boiling**
Once your brine is boiling and ready, Take hot jar and add 1T garlic, 1T Dill (or sprig), 1 Bay leaf to the bottom
Add your cukes, You are going to pack them in there so make sure to be careful
Put your canning funnel on top and then ladle your HOT brine over cukes, leaving 1" head space.
Wipe rim with vinegar towel, add lid and ring then set aside on a towel to start cooling
Repeat until you are out of cukes or brine.
Place a towel over all of the jars and listen for the pings over the next couple hours.
Whatever doesn't ping, place in refrigerator. But give it a couple of days before you eat it so they are actually pickled.
If you have left over brine, go ahead and fill any HOT jars you have. Same as above. Place funnel and ladle in brine
Wipe rim, add lid and ring and set with the others to cool under a towel.
