The last time I made cucumber pickles something went horribly wrong. I must have misread the amount of gros sel needed and used "cups" rather than "Tbsp." They were so salty as to be inedible. One bite and you could feel the liquid being sucked out of your body, they were that dehydrating. Having learned my lesson, I now watch very carefully how much salt goes into the brine.
The formula is simple to memorize and simple to execute:
Garlic Dill Pickles
Prepare brine and bring to a boil, simmer five minutes:
8 c vinegar
8 c water
8 Tbsp sugar
8 Tbsp salt
Peel garlic cloves and roughly slice (or not), placing about 1-2 cloves at the bottom of each sterile canning jar. Quarter cucumbers lengthwise and place them standing in the jars. Stick one or two sprigs of dill in amongst the cucumber.
Pour the brine into the jars, leaving 1/2 inch head space. Process 10 minutes (add 10 minutes for Alberta) in a water bath. Enjoy!
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