cups of water
tbs. pickling salt
Place pickles in cold water two hours prior to canning. Fill jar 1/2 full with pickles Add one inch slice of hot pepper Add 2 cloves of garlic per one quart jar Add one dill head (flower) plus leaves. Finish filling jar with pickles Add one heaping tsp. sugar per quart jar. Add one tbs. of fresh diced onion. Add 1/2 tsp. pickling spice Pour hot brine into jar until full. Place full jar in boiling water and leave until contents of jar begin to boil. Place top on jar and tighten. Remove from boiling water and cover with towel overnight. Next day check to see if jars sealed.If not, open lid and re-boil and seal.