This is the second year I’ve made these, and they are far more delicious than bought. I have followed this recipe both years: https://www.hiddenspringshomestead.com/how-to-make-dill-pickles/
I make the brine with 1L vinegar (purchased extra strong, which is apparently 8% rather than 5%) and 1 L water, 1/2 cup of pickling salt (almost exactly 100g), and 3/4 cup of sugar. The recipe says it will make 8 pints or 4 quarts of pickles. I am yet to measure the volume of my jars, but this year I filled 3 large (1 kg) jars, 1 extra large jar (probably 1.25 kg or so), and two small (~400 g) jam jars and used about 4 kg of lebanese cucumbers. I suspect I do not pack my cucumbers in as tightly as I could. I do not have dill heads so just put in dried dill fronds – about a tablespoon in the large jars this year, and about half in the little jars. I may have put in more last year. I means to put 2 bay leaves in the large jars, but forgot. I had heaps of spices left in the pot after I used all the brine – need to do a better job of mixing the spices in while I ladle.
Jars were washed by hand and then sterilised in a 130 deg C oven for about 20 minutes. I boiled the lids in a saucepan for 10+ minutes.
TEH Omnivore 