So here is the converted version I used. The last 2 days my daughter and I canned 25 jars. And this was our FIRST pickle session. Sounds like a good start. YAY!
Michelle's Dill Pickles
· long pickling cucumbers
· 4 cups white vinegar
· 4 quarts water
· 1 cup pickling salt
· 16 cloves garlic, peeled and halved
· 8 sprigs fresh dill
· 8 heads fresh dill
Prep:2 hours |Cook:15 mins
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 litre ) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 500g). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.