Judy's Dill Pickles

When I was growing up my sister and mom would can all sorts of things, from jellies and sauces to various pickles.  I love pickles!  Especially dill pickles.  But I never tired to make them on my own.  My daughter asked me to do it just about every summer.  I guess I just thought it was going to be hard and too much work; it seemed that way to the child me.  Plus, they seemed to make endless amounts.  Hundreds of pickles.  All-day canning marathons.  This year, I was feeling brave and decided to just try it on a smaller scale.  I found the recipe my sister wrote for me way back.  The result: SO easy!

Here's what you'll need:
15-18 cucumbers, 3"-4" inches long
3 c white vinegar
3 c water
6 TBSP salt
1 bunch fresh dill, divided into 6
12 garlic cloves, cut in half
6 tsp mustard seeds
6 pint-sized canning jars (wide mouth are easiest) with lids and rings. sterilized

Combine the vinegar, water and salt in large saucepan.  Bring to a boil.

Place 1/6 of the dill, 4 garlic halves and 1 tsp mustard seeds into the bottom of each sterilized jar.

Remove both ends from the cucumbers, and cut them into spears.  I put the smaller ones into 6, the larger ones into 8.

Stuff the cucumbers into the jars, filling as full as possible without sticking out of the jar.

Ladle the brine into the jars, leaving 1/2" at the top.  Wipe the rims, then top with a lid and ring.  Hand tighten.  Process in a boiling water bath for 10 minutes.   Transfer the jars to the counter to cool.  Let rest 24 hours.  Check seals.

Store in a cool, dark place.  Makes 6 pints.

Enjoy!