Homemade Canned Dill Pickles

• cucumber
• 1 1/2 gallons vinegar
• 1 1/2 gallons water
• 1 cup salt
• For jars
• 7 garlic cloves
• 7 tablespoons pickling spices
• 30 -50 sprigs fresh dill
• 7 tablespoons dill seeds
• 10 pinches alum (do not use if you use lime)

1. You can keep your pickles whole or slice them.
2. Wash the pickles and cut the stems off if you keep them whole.
3. Stir the vinegar, water, and salt in large pot; let it just come to a boil.
4. Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
5. Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
6. Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

cucumber, vinegar, water, salt, garlic, pickling spices, dill, dill seeds, alum

Taken from www.food.com/recipe/homemade-canned-dill-pickles-58773 (may not work)