Hi Chicken Lovers So I am going to try my hand at making dill pickles. It has been a few years and last time they turned out pretty good even though the process was disastrous! This time I will have enough brine ready and everything set to go before I start. As well, I wanted to try to find a recipe that would make what I think will be the best pickles - crunchy, dilly goodness. I found this recipe and am thinking of trying it: Recipe: Extra-Garlic Dill Pickles Ingredients- Day 1 ■7-8 lbs (4 kg) of 3-4-inch (7.5 to 10 cm) pickling cucumbers ■1 cup (250 ml) pickling or canning salt (not table salt) Day 2 ■35 peppercorns ■1 Tbsp (15 ml) pickling or canning salt ■7 cups (1.75 L) water, preferably filtered ■6-1/2 cups (1.625 L) of white vinegar ■21 cloves of garlic, each cut into quarters ■14 dill heads ■7 grape leaves (optional) Day 1 1- Scrub the cucumbers gently under running water to remove dirt and prickly bits. Trim off 1/8-inch (3 mm) from each end and prick all over with a fork. 2- In a large bowl, layer cucumbers and salt using about one-quarter of each per layer. Add cold water to cover by about 1 inch (2.5 cm). Place a plate on top to weigh down the cucumbers. Cover and let stand at a cool room temperature for at least 12 hours or for up to 24 hours. 3- Soak dill heads upside down in a bucket of salt water overnight. Any bugs on the heads will either drown or crawl away. Day 2 .....Working in batches, with a colander, rinse and drain the cucumbers. Rinse again and drain well. Set aside. ..... ( see http://www.simplebites.net/pickles-101-recipe-garlic-dill-pickles/ for canning instructions and pics) Has anyone done this method of pricking salting the cukes the day before?