Dill Pickles

Ingredients

For each quart:

•  1/2 lb pickling cucumbers
• 4 heads fresh dill or 2 tbsp dill seed
• 1 clove garlic
• 2 1/4 cups water
• 3/4 cup vinegar
• 1 tbsp pickling salt
  

Directions

Scrub cucumbers removing stems and blossom ends.  Pack into hot clean quart jars, leaving 1/2 inch headspace.  Add dill and garlic.

Make a brine by combining water, vinegar and salt.  Bring to a boil.

Water - Bath Canning:

Slowly pour hot brine over cucumbers, leaving 1/2 inch headspace.  Wipe jar rim and tighten lid finger tip tight.

Process in boiling water bath for 15 minutes (start timing when water boils).

Let pickles stand for at least 1 week before opening.