Classic Dill Pickles
- 7 wide-mouth jars lids & rings
- cucumber washed and scrubbed
- 8 1/2 cups water
- 2 cups white vinegar
- 1 bunch of dill heads and a couple inches of stems, rinsed free of bugs
- 1/2 cup pickling salt
- 1/4 cup pickling spice
- In a 3 quart sauce pan, warm the water, dill, salt, vinegar and pickling spice. Bring almost to a boil, stirring occasionally. Once almost to a boil, remove from heat and let mixture sit and come up to room temperature.
- Place a fine mesh strainer over a bowl. Pour pickling liquid through strainer catching all the solids. Discard solids.
- Cut cucumbers as desired and fit into jars. Ladle pickling liquid into each jar and 1/4 inch from the top. Place lids and rings on each jar and tighten evenly.
- Place jars into canner with water that is almost to a boil, making sure the water is just to the necks of the jars. Let jars sit in water about 8 minutes.
- Remove jars, set upside down on a dish fowl on the kitchen counter. Let the jars sit upside down for 15 minutes, then turn right side up. Cool completely.
- Check for seal (indented lid), label jars or lids and store in a cool dark pantry or cupboard.