Garlic Dill Pickles
1 qt. distilled white vinegar
3/4 C. pickling salt
2 qt. water
2/3 C. sugar
1 1/2 t. dill seed
1 1/2 t. celery seed
30 black peppercorns
12 cloves garlic
12 sprigs fresh dill
5 pounds small pickling cucumbers, rinsed
Sterilize canning jars, lids and screw bands according to
manufacturer's directions. Simmer vinegar, salt, water, and
sugar in large non-aluminum saucepan.
In 1 sterilized jar at a time, place 1/4 tsp. each dill and
celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh
dill. Pack with cucumbers. Pour hot vinegar mixture into jars,
leaving 1/2-inch headspace. Cover with lids; screw on bands.
Process jars for 5 minutes; water should cover jars by 1 inch.
Remove jars to rack to cool. Test seals. Store in cool, dark
place for at least 6 weeks.
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