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Dill Pickles

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Ingredients
  

  • 6-8 cucumbers
  • 2 pieces fresh dill
  • 2 cloves garlic
  • 1 quart water (4 cups)
  • 1 quart white vinegar (4 cups)
  • 1/4 cup pickling salt
  • 1 teaspoon sugar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon pickling spice coriander seed, mustard seed, bay, allspice
  • 1 tablespoon red pepper flakes

Instructions
 

  • Wash and sanitize your canning jars
  • Wash and slice cucumbers
  • Add garlic and dill to each jar
  • In a pot on the stove, combine water, vinegar, salt, sugar, and spices. Bring to a boil over medium heat
  • Pour hot brine over pickles, making sure to divide spices evenly between jars
  • Place a lid and ring on each jar
  • Place jars in a boiling water bath canner for approximately 15 minutes or until lids seal, or store in refrigerator for up to three weeks.

Notes

My grandma's recipe also calls for red peppers, which I am assuming means red bell peppers. These might be a nice addition to pickle along with the cucumbers.