Garlic Dill Pickles

1 qt. distilled white vinegar

3/4 C. pickling salt

2 qt. water

2/3 C. sugar

1 1/2 t. dill seed

1 1/2 t. celery seed

30 black peppercorns

12 cloves garlic

12 sprigs fresh dill

5 pounds small pickling cucumbers, rinsed

Sterilize canning jars, lids and screw bands according to manufacturer's directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan.

In 1 sterilized jar at a time, place 1/4 tsp. each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands.

Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.