Best Fresh Pack Dills

• 17 to 20 lb. cucumbers
• lime water (1 c. lime to 1 gal. water)
• 6 c. vinegar
• 3/4 c. canning salt
• 1/4 c. sugar (if desired)
• 9 c. water
• garlic (1 to 2 cloves per jar)
• fresh dill (3 heads per jar)
• small jalapenos (1 or 2 per jar), if desired

1. Wash cukes and slice into spears.
2. Combine enough lime water to cover (basic amount is listed) and put cukes in large (5-gallon plastic bucket works great!) container.
3. Cover with lime water. Let soak overnight, drain and rinse several times to remove any traces of lime.
4. Pack spears into quart jars, adding 1 to 2 cloves garlic, 3 heads fresh dill or 1 tablespoon dill seed per quart and 1 to 2 small fresh whole jalapenos.
5. Combine vinegar, salt, water and sugar (if desired).
6. Bring to boiling.
7. Pour into jars, seal and adjust rings.
8. May be processed 10 to 15 minutes in boiling water bath canner.
9. Best served ice cold.

cucumbers, lime water, vinegar, canning salt, sugar, water, garlic, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576403 (may not work)