Crocked Dill Pickles
16 pounds tiny cucumbers for pickling
3/4 cup pickling spices
7 stalks fresh dill
1/2 pound garlic cloves, peeled and halved
2 cups pickling salt
2 gallons water
Wash and drain cucumbers.
Place half each of the pickling spices, dill and garlic on the bottom of a clean 4-gallon crock. Put the cucumbers in the crock.
Dissolve the salt in the 2 gallons water and pour over the cucumbers.
Add remaining pickling spices, dill and garlic on top and cover with a weighted lid. Check every few days and skim off foam.
In 2 to 3 weeks the cucumbers will be crisp and firm to the touch. Pack the cucumbers in sterilized jars.
Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with nonmetallic spatula. Adjust caps.
Process pints 15 minutes in boiling water bath canner.