You may use as many cucumbers as you have. I had to do the batch of vinegar three times to have enough to make the pickles. This is just a guide to making dill pickles so you can adjust the ingredients to suit yourself as long as you can it properly.
4 lbs cucumbers
14 cloves of garlic, cut in halves lengthwise
1/4 c. salt
3 c. distilled vinegar (5% acidity)
12-14 sprigs of fressh dill
Sterilize jars and lids.
Wash cukes, remove 1/2 inch of the blossom end. Cut in quarters lengthwise.
In a saucepan combine the garlic, salt, vinegar and water. Scoop out the garlic and use in jars as described in next step.
In the bottom of each jar (and I’ll give you a range depending on the size of the jar), put 3-4 pieces of the cut and boiled garlic, 3-5 peppercorns, 2 -3 sprigs of fresh dill.
Pack jars with the prepared cucumbers.
Pour hot vinegar mixture into jars leaving 1/2 inch head space.
Slide a knife along the inside of the glass jar working it up and down to remove any air bubbles.
Place jars in a canner, but allow enough room so that they don’t touch each other.
Cover completely with hot water and bring to a rolling boil. This is when you’ll begin timing it. The jars need to boil for 10 minutes. When they are done, remove from canner and place on a towel or hot pads on the counter.
You should start to hear popping noises as the lids dip and seal properly.
Put any jars in the fridge that have unsealed lids and use those first.
Label and store in a cool place.