Am I boring you yet with all this food preserving talk?
2-1/2 pounds 3-inch pickling cucumbers, well-scrubbed and quartered into spears (about 12 cups spears)
4 cups cider vinegar
4 cups sugar
1/4 cup kosher salt
2 teaspoons mustard seeds
3/4 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
6 heads dill
2 medium sweet white onions, halved lengthwise, cut crosswise into 12 1/2inch-thick slices
7 whole cloves
Place cucumbers in a large bowl.
In a large saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, cloves and pepper. Bring to a boil over a high heat, stir to dissolve sugar. Pour hot vinegar mix over sliced cucumbers. Allow to sit until cool enough to touch.
Put dill and 1 slice of onion at the bottom of each of your sterile jars.
Pack into sterile quart jars. ladle vinegar mix over cucumbers in the jar, leaving 1/4 inch head space. Process in hot water bath for 5, 10, 15 minutes depending on how high you are from sea level.
Got leftover juice? Pickle sweet peppers the same way, or make sweet cucumber relish.
Onto other things. I was finally able to milk Eddie, our most recent cow mom. I pulled a quart, and allowed the calf, Urth, to have the remainder.