This is the recipe my family has been using for gosh knows how many decades. The key I think is to use freshly picked cucumbers, straight to the ice bath. And fresh dill as well, of course. I like it because it is easy to scale from 6 down to 1 quart, or anything between. Looks similar to Chase's, except 2/1 ratio on water/vinegar. * Exported from MasterCook * Brad's Garlic Dill Pickles Recipe By : Brad Lucht Serving Size : 6 Preparation Time :1:00 Categories : Canning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pickling cucumbers -- * see note 12 cups water 6 cups white vinegar 1 cup pickling salt -- rounded 12 heads fresh dill 12 cloves garlic -- cut in half This recipe will make 6-8 quarts, depending upon size of cucumbers. If more than 6 quarts, increase amount of dill and garlic required. Wash cucumbers and remove 1/16-inch from blossom end. Place in a 5-gallon bucket with cold water and lots of ice cubes. Soak in ice water for at least 4 hours but no more than 8 hours. Refresh ice as required. Fill enamel canner with water and bring to a gentle boil; this will take at least an hour. Boil canning jars in canner. Process lids in simmering water for at least 10 minutes. Do not boil lids, as this will compromise the rubber seal. All we want to do is soften the seal. Combine water, vinegar and pickling salt in a large stock pot. Cover and bring to a boil over high heat. This will take 20-30 minutes. Make sure pot is covered so that solution does not evaporate. When mixture has come to a boil, remove a jar from the boiling water, making sure all water has drained from the jar. Place 2 half-cloves of garlic and 1 head of dill in the jar. Add 3-4 cucumbers, leaving 1-inch headspace. Top with an additional 2 half-cloves of garlic and another head of dill. Using a canning funnel, fill the jar with hot vinegar mixture, leaving ½-inch headspace. If necessary, wipe jar top and threads clean. Place hot lid on jar and screw on ring a little more than finger tight. Place jar on rack to cool. You should hear the "ping" of the seal within a couple minutes. Repeat with remaining ingredients. After jars have cooled, test seals. Write date of canning on lid using Sharpie. Store in cool, dark place for at least 6-8 weeks. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. This recipe will give a much crisper pickle than those processed with a hot water bath for 15-30 minutes. [Scale recipe as needed. 1/6 cup canning salt = 8 tsp] - - - - - - - - - - - - - - - - - - NOTES : *about 4 inches long

And here is the Fermented Dills I mentioned. Optional refrigerator storage or processing. Also really good! Deanna Fermented Dill Pickles  Refrigerated "Clausen" Type 1 Gallon Jar Pickling Cucumbers 12 Fresh Dill Flower heads, or 2 Tbsp Dried dill weed and 2 Tbsp. Dried dill seed 10 to 12 Cloves Garlic 6 to 8 Peppercorns 1/4 Cup Vinegar 1/2 Cup Salt 1 1/2 Quarts Water In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence 1\. Clear brine  no cloudiness for 1 to 3 days 2\. Cloudy brine with gas formation, 2\-3 days 3\. Cloudy brine  no gas formation, 5 to 6 days Pickles ready to eat after 10\-11 days. Refrigerate pickles if you do not want to process them. To process the pickles: Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.

Let me just say I've invested a ton in jars this year...I just hope to get some of them back. LOL I'm already down to less then 50 jars of the dills and other things since giving them out to family and friends. Like Nancy said, plenty for sharing and gifts. Yes, the one of the left has already gone through both jars! Here is the recipe Khandi. Chase's Dills ============= I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee! I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6-8 dills (cukes) per 1 quart jar, depending on size Use 3" to 4" cukes that have just been picked. I get mine at the market and always insist on cukes that have been picked that morning or the day before at the earliest. Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of ice to the water. The cukes should stay in the ice water for a minimum of 2 hours but no more than 8. Refresh the ice as required. I make the brine in great big batches using this ratio: 2 cups white vinegar 6 cups water 1/3 cup coarse pickling salt For each jar of dills you will need 2 nice size garlic cloves peeled and cut in half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff! So if you are doing a bushel....that is 50 jars so you need 100 dill florets and 100 garlic cloves. Leave the cukes whole. . Now here is where the canning police and I part ways. This is how I do it and have for 30 years but it is not according to the guidelines . You'll need to make your own choice but I am convinced this is why they are so crisp. I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degrees to keep them good and hot. Make the brine and bring the brine to a full and rolling boil. Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot. Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot. Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight. Let sit 6-8 weeks before eating! Here is what I think is most critical: Fresh cukes Ice bath Boiling hot brine Very hot jars Clean rim So as a recap of ingredients 1) Make the brine in the quantity you need , just keep making it 2) Count on 6-8 medium size cukes to a jar 3) 2 large florets of dill to a jar 4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar

Glad they got there in time Ann, I was starting to worry! The weather out on the West coast has really slowed down delivery times.....talk about a close call! Moe, enjoy and Matt, you share with your Mom, although I know she isn't much of a pickle person so it won't be a huge hardship! ! Just putting , my Tourtieres in the oven. Chris and Amity are hosting Christmas Eve this year but Chris asked that I bring the Tourtiere and they would do the rest! Merry Christmas everyone!