I'm not really complaining, even though I pretend to scream in horror when Rick comes in from the garden with another full pail. I have a recipe that's very simple. The most time consuming part is washing the cukes and rubbing off the spines.
FireFly's Garlic Dills
Wash all cucumbers, removing as many spines as possible
Cut a thin slice off each end
Leave whole or quarter or slice -- whatever you prefer
Brine is made of equal parts vinegar and water with 1 tablespoon pickling salt for every 2 cups liquid. Bring brine to a boil
Pack each hot, sterilized quart jar with 1-2 cloves (depending on size and your taste) of garlic (Rick's homegrown garlic is the very best), 2 heads fresh dill, and as many cucumbers as you can cram in. Fill jar with hot brine, remove air bubbles, wipe rim, place fresh lid on and twist on ring securely but not too tight.
Process jars in boiling water for 15 minutes. Cool on counter overnight and check to be sure jars have sealed. Any unsealed jars must be refrigerated.
Label and store jars in a cool, dark location. We are blessed to have a cold storage room in the basement. The longer they sit, the better they get.
Place in refrigerator to chill well before serving. This makes them crisp!
Next I think I'll let some of the cucumbers grow large and turn them into relish as pickle mania continues.