Dill Pickles

5 pint Mason Jars

4-5 lbs Cucumbers

4 cups water

4 cups vinegar 5% acidity

1/4 cup Pickling Salt

2 Tablespoons Sugar

1 Onion thinly sliced

5 Garlic Cloves

Seasonings Per Jar:

1/8 teaspoon Pickle Crisp

1/8 teaspoon Turmeric

1 teaspoon Mustard Seed

1 teaspoon Dill Seed

1 teaspoon Coriander Seed

1 teaspoon Peppercorn

fresh dill sprig

Sterilizing jars.
Bring a canning pot of water to a boil and sterilize wide-mouth pint jars. Bring a small sauce pan of water to boil and sterilize the lids and rings.

Prepare the cucumbers.
Wash and dry the cucumbers. Trim away both ends of the cucumber. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.

Pickling brine.
Place the water, vinegar, salt, and sugar in a medium saucepan over high heat and bring to a rolling boil. You may not use all the brine.

Preparing jars.
At the bottom of each sterilized mason jar place ingredients for seasonings per jar. Pack the cucumbers into the jars. Leave ~1 inch head space to top of the jar. Pack them in as tightly as you can without smashing the cucumbers. Top with some onion slices and a garlic clove. Ladle brine into the jars leaving 1/2 inch head space from the top. Finger tight lid and ring onto jar.

Canning Jars.
Return filled jars to canning pot. Bring to a boil and process for 10 minutes. Remove jars to a towel and let sit for a few hours till cooled down. Test lids to make sure they have a seal.