Dill Pickles

Dill Pickles:

small pickling cucumbers with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh dill

8 cloves garlic

8 large grape leaves (Optional-they are for keeping your pickles crisp)

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes.Place 1 head dill, 1 garlic clove and 1 grape leave into each jar. Pack the cucumbers into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

*To make SPICY DILL PiCKLES: add a few rings of jalapeño peppers and/or 1/4-1/2 tsp of dried red pepper flakes to each jar.