first you want to decide how many jars you are going to make, personally starting off with 2 or 3 is your best bet so that you dont make too many pickles that end up being a flavor you dont like. Finding your perfect pickle taste is an experiment of its own. I will give you my recepie, but keep in mind I LOVE garlic, and am a fan of salty tastes. Fro those of you who are really into the dill flavor, try adding more dill, and for those of you who like bread and butter pickles, get out of town! sorry... There are a few companies that make the bread and butter flavoring so that you can add it yourself.
I use 1 jar for about 1/2 home grown cucumber. If you are sueing a cucumber the length of your forearm or more, then you will want to do the same, but if your cucumbers are smaller, then feel free to go for an entire cucumber per jar. The rule here is basically jsut do what makes most sence to you. So the other thing that is totally up to you is how you want to slice your cucumbers, if you want sandwich slices or spears (or if your jar is big enough and your cucumbers small enough, hwole pickels). So pick which way you want to slice your cumbers and measure fill up your jars. I like to say not to go higher than 1/2 inch from the top of the jar, becuase you want to give the pickles the space needed to more around the jar, and you to be able to get them out when they are ready. Now lets get to the fun part!
You will need:
~jars (enough for pickels)
~1 cup water (per jar)
~1 cup white vinigar (per jar)
~1 teaspoon salt (per jar)
~3 cloves of garlic (per jar)
You are going to want to start by cleaning your jars, those of you who are used to sterilizing your jars that is fine, but know that these only take 2-3 weeks to make and there isnt as much chance of the mold growth and other air problems, so sterilization is not necissary. That being said, I sterilize my jars each time, just becuase I like to fill them with many different foods, and dont really want any cross contamination.
to sterilize a jar you do the same as you would with a baby bottle, place the jars in a pot, and fill 1 inch past the top of the jars with hot water, then bring the water to a boil and boil for 10 minutes. make sure your jars are open and facing up for this so that the inside gets clean, I do my lids in a seperate pot.
While you are waiting for your jars to be sterilized, you want to make sure you have your cucumbers cut up to your pickle liking and that everything fits well inside the jar. (make sure there is at least 1/2 inch of space at the top of the jar for when you fill with other ingrediants) I measure this out actually before I sterilize my jars, but if you are good at estimations, then go for it!
Once your jars are sterile, put them aside and use your stove now to bring your water, vinigar and salt to a boil.
While that is heatting up mince your garlic, and add the cucumber, the three cloves of garlic, and a tiny pinch of dill to each jar.
Once the water and vinigar mixture is at a boil ladle it out into each of your jars, filling the jar to about 1/4 of an inch to the top. Then wipe off any excess moister from the top of the jar and seal it shut.
Let these sit for 2-3 weeks before eatting for the most flavor!