Very Easy Garlic Dill Pickles

[Guest guest]

Very Easy Garlic Dill Pickles

 

1 quart distilled white vinegar

3/4 cup pickling or kosher salt

2 quart water

2/3 cup sugar

1 1/2 tsps. dill seed

1 1/2 tsps. celery seed

30 black peppercorns

12 garlic cloves

12 sprigs fresh dill

5 lbs. small pickling cucumbers

 

Sterilize canning jars, lids and screw bands according to

manufacturer's directions. Simmer vinegar, salt, water, and sugar in a

large non-aluminum saucepan. In one steriziled jar at a time, place

1/4 teaspon each of the dill and celery seed, 5 peppercorns, 2 cloves

of garlic, 2 sprigs fresh dill. Pack jar with whole cucumbers. Pour

hot vinegar mixture into jars, leaving 1/2 " headspace. Cover with

lids, screw on bands. Process jars in a large pot of simmering water

for 5 minutes, water should cover jars by 1 " . Remove jars to a rack to

cool. Test seals. Store in a cool, dark place for at least 6 weeks.

You can slice or quarter cucumbers if you desire.