Canning Homemade Pickles

Canning Homemade Pickles
(Makes about 12 quarts pickles)

Ingredients for brine:
1 cup salt
4 cups white vinegar
14 cups water

Ingredients for each jar:
4-6 cucumbers, depending on size
1/4 teaspoon alum
1 teaspoon whole peppercorns
1-2 cloves peeled garlic
1 peeled pickling onion
1-2 sprigs fresh dill or 2 teaspoons dried dill seeds

Instructions:
1. Scrub cucumbers and sanitize all jars, rings, and lids. Set aside. 
2. To make the brine, combine salt, white vinegar, and water in a large pot. Bring to a simmer and simmer until mixture is no longer cloudy and salt has completely dissolved.
3. While brine simmers, fill jars. Put 1/4 teaspoon alum, 1 teaspoon whole peppercorns, 1-2 cloves garlic, 1 pickling onion, and 1-2 sprigs dill into each quart jar. Then, pack as many cucumbers as tightly as you can into each quart jar. Do not fill jars above the rim at the top of the jar. 
4. Fill each jar with brine until the first rim at the top of the jar. Place a sanitized lid on top of each jar and then fasten closed with a ring over the the lid and jar. Screw tightly, but not overly tight. 
5. Fill canner with water. Bring to a simmer and place all quarts on top of the rack in the canner. Slowly lower the rack into the water so that jars are submerged. Water should come 2 inches above the lids of the jars. 
6. Cover with a lid and bring water to a boil. Once water comes to a boil, set a timer for 25 minutes. 
7. After 25 minutes, turn off the water and lift the rack so that jars are only submerged slightly. Let jar acclimate to change in temperature for 5 minutes. 
8. After 5 minutes, remove jars from canner and place on a towel on the counter. Let cool overnight. 
9. After jars have cooled and lids have sealed, label and date jars. Store in the pantry or cool dark place for at least 30 days, but they are best if you wait at least 3 months. 
10. Open and enjoy! Be sure to refrigerate after opening.