Dill Pickles

Makes 2 quarts or 4 pint jars of pickles


2lbs pickling cucumbers
2 tsp dill seed
2tsp minced garlic
1tsp dill weed
1tsp mustard seed
2 1/4 cups water
2 1/4 cups white vinegar
2 tbsp salt


Cut cucumbers and pack in prepared jars

Mix water, vinegar and spices in a saucepan and bring to a boil on medium-high heat

Reduce heat and simmer for 5 minutes

Pour over cucumbers to fill the jars to about 1/2 inch from the top

Process sealed jars in boiling water. 15 minutes for the quart jars or 10 minutes for pint jars

Turn off the heat and allow jars to sit in the water for 5 additional minutes

Allow to cool for 12 hours before testing seals

For best flavor, allow pickles to stand for 4-6 weeks

Store up to a year