Dill Pickles

• 3/4 c. sugar
• 1/2 c. canning salt
• 4 c. cider vinegar
• 4 c. water
• 3 Tbsp. pickling spices
• garlic cloves
• mustard seed
• whole, dried red peppers
• fresh dill
• 30 to 40 medium cucumbers

1. Separate lids; place in pan, cover with water and bring to a boil.
2. Remove from heat and set aside.
3. Combine sugar, salt, vinegar and water.
4. Tie spices in cheesecloth bag; add to vinegar mixture and simmer 15 minutes.
5. Place in bottom of each quart jar, 2 or 3 garlic cloves, 1 teaspoon mustard seed, 1 red pepper and a head of dill.
6. Pack cukes in jars, leaving 1/2-inch headspace.
7. Add another head of dill to top and pour boiling vinegar mix over, leaving 1/4-inch headspace.
8. Wipe off rims of jars; place scalded lids on and screw bands firmly.
9. Next day, shake jars to blend flavors before storing in cool dark place for 6 weeks.

sugar, canning salt, cider vinegar, water, pickling spices, garlic, red peppers, dill, cucumbers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646197 (may not work)