Dill Pickles - One Jar at a Time

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Ingredients

10-12 pickling cukes (whole if they are small enough, or halved or quartered for larger ones)
2 heads of dill
2 cloves of garlic

1 1/2 cups water
1/2 cup white vinegar
1 1/2 tbsp pickling salt

Directions

This recipe makes one quart of dill pickles. Please use a jar that has been sterilized in hot water, as well as new lids and rings.

Place dill and peeled garlic cloves in the bottom of your jar.

Fill jar with cucumbers up to about an inch from the top.

Heat water, vinegar and pickling salt on the stove top until at a full boil. Carefully pour the brine over the pickles, covering them completely, leaving about 1/4 of an inch of air at the top.

Seal with a new lid and ring.

Allow the pickles to sit (refrigerated) for about 2 weeks for optimum flavor.