Marybelle'S Polish Dill Pickles

• 1 pint small pickling cucumber
• 1 teaspoon dill seed
• 1 garlic clove
• 1 sprig dill weed, pretty (optional)
• 4 coriander seeds
• 1/2 teaspoon mustard seeds
• 1 small bay leaf
• 1/8 teaspoon hot pepper flakes
• 1/2 cup white vinegar
• 1/2 cup water
• 1 1/2 teaspoons pickling salt

1. Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
2. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
3. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
4. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
5. Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
6. (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).

cucumber, dill, garlic, dill, coriander seeds, mustard seeds, bay leaf, hot pepper, white vinegar, water, pickling salt

Taken from www.food.com/recipe/marybelles-polish-dill-pickles-176905 (may not work)