DILL PICKLES (BEST EVER)

By gaster16

Ingredients

• 3 to 3 -1/4 lbs. small pickling cucumbers
• 4 cups water
• 4 cups vinegar
• 1/2 cup sugar
• 1/3 cup pickling salt
• 6 tablespoons dill seeds

Preparation

Step 1

Thoroughly rinse cucumbers. Cut off a thin slice from both ends of each cucumber. Slice into 1/4 to 1/2" thick slices. In large nonreactive pot combine water, vinegar, sugar and pickling salt. Bring to boiling.

Meanwhile prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving a 1/2 inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture into jars, leaving a 1/2 inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; top with lids. Process in a boiling-water canner for 10 minutes. Remove jars, cool on racks. Let stand 1 week.

Garlic Pickles:

Substitute cider vinegar for white and add 2 cloves garlic cut in half to each jar when packing cucumbers.

Sweet Pickles:

Prepare as directed except increase sugar to 3 cups.