Dill Pickles ~ My Mom's Recipe

• Wash your cucumbers really well and place them in a large bowl
• Cover the cucumbers with cold water and allow them to sit over night
• The next day drain and rinse the cucumbers with cold water
• Now you can quarter, slice or coin your cucumbers and set them aside
• Rinse the fresh dill sprigs and set aside
• In a medium pot over medium heat add the water, vinegar and salt and bring to a boil. This is your pickling brine.
• Allow to boil stirring occasionally until all the salt has dissolved, lower heat to minimum to keep the brine hot.
• In the bottom of a hot sterilized jar place a dill sprig (and a couple garlic cloves if using, a few hot pepper flakes if making spicy), fill the jar now with your cut cucumbers.
• Add another dill sprig on top and tuck it into the cucumbers.
• Pour some hot brine in the jar over the cucumbers leaving 1/2 " headspace.
• Using a chopstick immerse the stick inside the jar along the sides to remove any bubbles.
• Wipe the top of each jar with some vinegar on a clean cloth.
• Apply your canning seal and add the ring tightening only finger tight.
• Place the jar in your hot water bath canner.
• Repeat this process with each jar until your canner is full.
• Bring the water to a boil and allow to boil for 20 minutes. Make sure the water is covering the jars by 1 - 2". I used 250ml canning jars.
• When time is up, turn off the heat, remove the lid and allow the jars to sit in the canner for 5 minutes.
• Remove the jars one by one and place on your counter allowing them to sit undisturbed for 24 hours.
• After 24 hours remove the rings and check to make each jar has a seal. The center of the seal with be down and you should be able to pick up the jar by the seal.
• Wipe down your jars with hot soap water, label your jars and place in your storage. Consume within 18 months.
• For any jars that did not seal they can be placed in the fridge for consuming.

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